- 1 C brown rice flour
- 1/2 C sorghum flour
- 1/2 C potato or tapioca starch (not flour)
- 1/4 C ground golden flaxseed
- Scant 1/2 C packed brown sugar (see notes)
- Scant 1/2 C cane sugar (see notes)
- 1 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t xanthan gum
- 1/2 t fine sea salt
- 1/2 C soy free Earth Balance (or butter)
- 3 eggs, lightly beaten
- 1/2 C unsweetened almond milk
- 1 t vanilla extract
- 1/4 t ground cinnamon (optional; use if it works with the mix-ins you choose)
- 1 1/2 C total “mix-ins”, such as a combination of chopped nuts, dried or frozen fruit, or chocolate chips; chop large nuts or fruit into chocolate chip sized pieces
- Don’t take the Earth Balance or butter out of the refrigerator until just before needed–it should be as cold as possible.
- Cut frozen fruit mix-ins into blueberry sized pieces, then freeze again until just before needed.
- Preheat oven to 350 degrees (F). Grease standard size nonstick muffin tin with extra Earth Balance, or line with muffin liners.
- Whisk dry ingredients (everything through the salt) together in the bowl of an electric mixer.
- Measure the cold Earth Balance, then use a butter knife to drop into dry ingredients in pea to blueberry sized pieces, stirring with a spoon to coat the pieces in dry ingredients when done. Then whisk on low speed until the mixture resembles coarse, moist crumbs. It shouldn’t be completely blended.
- Add eggs, almond milk, vanilla, and cinnamon. Using the paddle attachment (not the whisk), mix on medium speed until just combined.
- Fold in mix-ins with a large spoon or rubber spatula. Distribute batter evenly amongst muffin tin wells–each will be quite full. Bake 22 to 25 minutes. Baking time will be on the longer side if using frozen fruit. Muffins are done when no more than slightly golden and they spring back when lightly pressed with finger.
I rarely use a full 1/2 cup cane sugar or packed brown sugar in this recipe, and I haven’t weighed an exact about. Using up to 2 tablespoons short of 1/2 cup of either or both sugars won’t affect the consistency of the muffins if you prefer less sugar for taste or health reasons.
Store the muffins at room temperature for a couple days, move them to the fridge for a couple more days, then freeze them if keeping longer. Alternately, you can completely cool the muffins after baking and immediately freeze them. Take out the night before to thaw, or microwave loosely wrapped in a paper towel at medium power in 30 second intervals. When freezing or refrigerating, individually wrap in plastic wrap or airtight wrap of your choice.
Adapted from lemon-blueberry muffins by Gluten-Free Goddess Recipes.
- Prep Time: 25 mins
- Cook Time: 23 mins
- Category: Breakfast
- Cuisine: Gluten Free