Gluten-Free Blueberry Muffins

We tried a new gluten-free blueberry muffin recipe from Food Network today.  As usual, I tweaked the recipe with what I had on hand, but this time it turned out OK.  Olive oil replaced canola, honey replaced agave nectar, frozen instead of fresh blueberries and a little less salt.

These muffins were dense, but good.  Bonus that it's an egg-free and sugar-free recipe.  I felt a little cheated, since I ended up with 10 muffins instead of 12.  But they tasted good and looked exactly like the photo.

Ingredients

2 c gluten-free all-purpose baking flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp xanthan gum
1 tsp ground cinnamon
1/2 c canola oil
2/3 c agave nectar
2/3 c rice milk
1 Tbsp vanilla extract
1 c fresh blueberries

Directions

Preheated oven to 325 degrees F.  Line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon.  Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth.  Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed.

Pour 1/3 cup of batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, turning 180 degrees after 15 minutes.  The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.

Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely.  Store the muffins in an airtight container at room temperature for up to 3 days.

Yum.
~ Katrina