Breakfast has come around the corner, as it does most mornings, and yet again you are stuck looking for something to eat and end up going to the local coffee shop spending more money to get you a muffin and coffee, which might not be a blueberry muffins. I know this sounds like me some mornings when I forget that I need breakfast in the morning… It happens to the best of us for sure at one point or another.
This is why I have started to be prepared most mornings now with some type of breakfast. Whether it is a meal prepped breakfast burrito or a muffin, I am ready to go. Muffins are always the best start to any day. Especially when they have fruit. These gluten free blueberry muffins are made from fresh blueberries and are so in season right now!
This recipe is full of quality ingredients and it is so easy to make. I always have fresh fruit on hand and this is great to make when the blueberries are starting to get a little bit too ripe but still taste great. Check these blueberry muffins out below!
Gluten Free Blueberry Muffin Recipe
1 cup Brown Rice Flour
1/2 cup Tapioca Starch
3/4 tsp Xantham Gum
1/2 tsp Salt
2 tsp baking powder
3/4 cup Sugar plus some for sprinkling on top before baking
1/3 cup Coconut Oil, melted
1 egg
1/2 cup Milk (I use Almond milk but any milk will do)
1 1/2 tsp Vanilla
8 oz Blueberries washed (1 cup if frozen)
- Preheat oven to 400 degree Fahrenheit.
- Mix together brown rice flour, tapioca starch, xantham gum, baking powder and salt. sift through a wire mesh strainer or sifter. Set aside.
- Mix together the sugar, egg, coconut oil, milk and vanilla in the bottom of a stand mixer or large mixing bowl.
- Slowly add in the dry mix until incorporated.
- Use a spatula and stir in the blueberries so that they do not fall apart from a mixer.
- Fill a prepared muffin tin (sprayed with nonstick spray) each well about 2/3 to 3/4 of the way full.
- Sprinkle each well with sugar.
- Bake 18-20 minutes until they are cooked all the way through. When a toothpick comes out clean.
Oh My Yummy!
Talk about a delicious and spongy muffin that is perfect for the summer. I like mine with my coffee in the morning or as a mid afternoon sweet spot. Some people I know can eat them any time of day. Dessert, midnight snack, 3 of them for lunch… seriously the options are endless. If I want to add more wholesomeness to my muffins, I take out 2 Tbsps of my brown rice and tapioca starch (when mixed together) and add 2 Tbsp of protein powder. This is a great way to add in some extra calories if you are wanting to get more into your diet too.
These blueberry muffins make an amazing breakfast and snack. Adding it with your morning smoothie is also a huge plus for me too. Let me know what you think!
Deliciously,
Gabby
