Blueberry Muffins (Gluten Free)

Gluten-Free Blueberry Muffins

In my neck of the woods blueberries are at the peak of their season and that usually means the prices are dropping. This is when I buy loads of them and freeze for the rest of the year. Blueberries are actually the perfect berry to freeze because of their low water content. They keep their shape perfectly and when used in recipes it’s pretty hard to tell the difference between frozen and fresh.

My children love blueberries and I have an assortment of recipes I rotate in to include them and these blueberry muffins are on top of that list. I have been experimenting lately with alternative flours, but feel free make these with regular flour as both versions steam bake beautifully in the Aroma Rice Cooker which guarantees a moist muffin every time. If you can find coconut flour in your local health food store or farmers market, I do recommend giving it a whirl …so yummy and so healthy at the same time. And your kids won’t know any better as they munch their way through a healthier muffin.

Ingredients

Dry ingredients:
1 cup coconut flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt

Wet ingredients:
6 eggs
2 tsp vanilla
3/4 cup sugar
1/2 cup orange juice
1/2 cup butter, melted

1 cup fresh or frozen blueberries
Optional: shredded coconut for topping

Directions

Whisk together all dry ingredients. In a separate bowl whisk together all wet ingredients and add to dry. Mix until well blended. Fold in the blueberries.

Place molds in the Steam Tray, fill 3/4 full and top with shredded coconut, if desired. Add 2 cups of water to the inner pot of your rice cooker and place the Steam Tray on top.

Steam for 20 minutes, let cool and enjoy! Makes 12 muffins.

 

Over to You

What’s your version of a succulent blueberry muffin? Share and inspire us!

3 thoughts

    1. Sure you can. Put it in the oven on low to medium heat for around 15 minutes – depends on the power of your oven.

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