Gluten-Free Blueberry Rice Flour Muffins Recipe
With a little non-dairy butter spread of this tasty rice flour muffin you will have a nice, energizing morning! Sweet and a little sour, this light dessert or breakfast treat is an excellent gluten free treat!
- 1 cup of rice flour. Recommended product: Bob’s Red Mill Whole Grain Brown Rice Flour
- ¾ cane sugar
- 1/3 cup of non-dairy butter
- 1 teaspoon of baking soda
- 1 ½ cups of wild blueberries
- salt to taste
- 1 tablespoon vanilla extract
- ½ almond extract teaspoon. Recommended product: Rodelle Organics Pure Almond Extract
- ¾ cup coconut milk
Mix all dry ingredients together and then mix all the wet ingredients together. Preheat the oven at 350 degrees. Mic wet and dry ingredients together very well. Butter a stainless steel muffin pan and pour the muffin matter into the muffin pan. Bake muffins for at least fifteen minutes. Cook for another five minutes if the centers are not cooked all the way. Cut one muffin to check if the center is cooked. Serve with gluten free butter and jam.
SOME OF THE INGREDIENTS NEEDED TO PREPARE THIS RECIPE ARE AVAILABLE AT AMAZON.COM:
End of the recipe. Enjoy your meal!
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