GF blueberry muffins

Blueberry Muffins
The recipe is adapted from the gluten free goddess.

Ingredients:

1 cup almond flour (or hazelnut)
1/2 cup sorghum flour (or brown rice)
1/2 cup sweet rice flour
1/4 cup coconut flour (can grind unsweetened coconut)
1 cup light brown sugar
1 1/2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon (can skip)
1/4 teaspoon ground nutmeg (can skip)
1/2 cup organic virgin coconut oil, melted
3 free-range organic eggs, beaten
1/2 cup milk (buttermilk is delicious)
2 teaspoons bourbon or Tahitian vanilla
2 cups blueberries, washed, drained well, patted dry (frozen wild blueberries work well)

Instructions:

Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners.

In a large mixing bowl, whisk together the flours, starch, sugar, baking powder, baking soda, xanthan gum, sea salt, cinnamon and nutmeg.

Add in the coconut oil, eggs, non-dairy milk, and vanilla and beat to combine. Continue beating for 2 minutes until the batter is smooth. It should not be overly wet or too dry- this batter is a fairly moist batter, akin to thick cake batter. If the coconut flour has absorbed too much liquid and the batter appears dryish, add another tablespoon of non-dairy milk to loosen it.

Stir in the blueberries by hand, using a big spoon or silicone spatula.

Using a spoon, drop the batter into the 12 muffin cups and smooth out tops with wet fingers. Bake in the center of the oven for 22-25 minutes, until domed and golden brown. A cake tester inserted into the center should emerge clean.

Cool on a wire rack of five minutes, then turn out the muffins to continue cooling on the rack.

Absolutely divine still warm. We ate devoured ours with a big schmear of our favorite vegan "butter".

Makes one dozen muffins.