Gluten Free Blueberry Muffins

Name: Gluten Free Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 Muffins, 12 serving(s)
Ingredients: 2 1/2 cups brown rice flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 cup honey; 1/3 cup vegetable oil; 1/3 cup milk; 1/2 teaspoon vanilla extract; 3 eggs; 1 1/2 cups blueberries (fresh or frozen)

(2)

Recipe by sugarphine

These muffins are delicious and rise very nicely, so they're not dense like other gluten free recipes.

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READY IN: 35mins

SERVES: 12

YIELD: 12 Muffins

UNITS: US

INGREDIENTS

Nutrition

2 ¹⁄₂

cups brown rice flour
¹⁄₂

teaspoon baking soda
¹⁄₄

teaspoon baking powder
¹⁄₄

teaspoon salt
1

teaspoon ground cinnamon
¹⁄₂

cup honey
¹⁄₃

cup vegetable oil
¹⁄₃

cup milk
¹⁄₂

teaspoon vanilla extract
3

eggs
1 ¹⁄₂

cups blueberries (fresh or frozen)

DIRECTIONS

Preheat the oven to 325.
Line 12 muffin cups.
In a large mixing bowl, stir together the flour, baking soda, baking powder, salt and cinnamon.
In a separate bowl, blend the honey, vegetable oil, milk, vanilla and eggs.
Stir the wet ingredients into the dry ones.
Gently mix in the blueberries.
Divide the batter evenly into the muffin cups.
Bake for 20-25 minutes.

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