I have been tinkering on this recipe forever! Making blueberry muffins gluten free and vegan without refined sugar is almost impossible. Somehow they always turn into a batch of bitter glue. I have tried all kinds of flours, from brown rice to oat and coconut. Finally, a combination of millet and almond flour seems to create the right texture with a great taste. Make sure you use fresh blueberries, they get the best results. Frozen blueberries melt into the dough, creating a wet mess. Try this recipe, I promise you, you won't be disappointed!
Preparation time: 35 minutes
Makes 8 muffins:
1 cup millet flour
1 cup almond flour (ground almonds)
1/4 cup melted virgin coconut oil
1/4 cup applesauce
1/4 cup maple syrup or honey
1 Tbsp apple cider vinegar
1/2 Tbsp vanilla extract
2 tsp baking powder
1 tsp baking soda
zest from one lemon
1 cup fresh blueberries (not frozen!)
Pre-heat oven to 175°C/350°F. Line a muffin tray with muffin cups, and set aside.
Combine all ingredients in a bowl except the blueberries. Stir to combine well. You can also use a blender for this.
Stir in the blueberries, and fill muffin cups about 3/4 full.
Bake for 25 minutes until a knife inserted comes out clean.