Whole Grain Gluten Free Blueberry Muffins
These healthy whole grain muffins are made with freshly milled gluten free grains and loaded with blueberries! Full of satisfying fiber to jump-start your day with nutrition!
Ingredients
- 2 1/2 cups of whole grain flour sorghum/brown rice or a mixture of both **See Notes
- 1 cup tapioca starch
- 1 1/2 cups white sugar plus a little bit more for sprinkling
- 1 tsp xanthan gum
- 3 tsp baking powder
- 1/2 tsp sea salt
- 1/3 cup melted coconut oil avocado oil or other neutral flavored cooking oil
- Zest and juice of 1 lemon
- 1 1/2 cups unsweetened plain dairy free milk (may need to tweak the amount of milk to get the right consistency)
- 2 eggs large
- 2 cups blueberries fresh or frozen
Instructions
- Preheat your oven to 350 degrees.
- Line your muffin tins with parchment paper liners or spray the pan with cooking spray.
- Grab a large mixing bowl and add all of the dry ingredients.
- Stir to combine all of the dry ingredients.
- Next, add the wet ingredients and mix until the batter is combined. If you find that the batter is too thick, here’s where you can tweak the amount of milk and add a bit of milk at a time to get the right consistency of muffin batter. I say this because some df milks are thicker than others and you may need to add a bit more milk.
- Next, fold in the blueberries and fill the prepared muffin cups 3/4 of the way full.
- Sprinkle the muffin batter with a pinch of sugar. This is optional, but it adds a nice texture on the top!
- Bake at 350 degrees for 22-25 minutes or until they are fully baked and just lightly golden brown. You can test them by carefully touching the top of the muffin top, it should not indent or feel mushy. It should be mostly firm and not mushy/jiggly batter. If they look wet, or are jiggly, they need more time to bake.
- Makes 24 standard sized muffins
Notes
**Notes on grinding grain:
If your flour is already ground and ready, skip this step.
Note: It’s okay if you grind too much. It does not need to be precise, because if you’re anything like me, you’ll be baking within 2-3 weeks before the grains “go bad”. It’s easy to use up any “extra” grain that you don’t use immediately if you like to bake!
I actually grind about 6 cups of flour at a time, which is 2 cups of brown rice and 2 cups of sorghum. It’s pretty easy for me to use up 6 cups of flour in 2-3 weeks.