I explained this in my pumpkin bar post, but it’s worth repeating: I made so many muffins before perfecting this recipe, it was ridiculous. Ludicrous. Unhealthy. Overkill. I made so many versions of muffins, it was weeks before I came up with a version that was worth posting. But then, with all that work, why stop at just something that was “worth posting”? So I kept going, until I finally, FINALLY had a recipe that I was actually proud of — something I would feel confident serving my non-vegan, non-gluten-free, sugar-loving friends without worrying about hearing “these are good……for being (fill in the blank)” I do not like hearing that I have a worthy recipe, if only for the gluten-free, vegan crowd.
The only problem with this recipe is that I missed my blueberry season window by a couple of weeks. Now, fresh blueberries are back to being exorbitantly priced and scarce. I suppose frozen blueberries would suffice, though I spent so long tinkering with the recipe, I would hate to think of any substitutions threatening the overall balance. But I’ll let you guys be the judge on that one. I also imagine chopped apples would be nice here, but that idea might merit a whole new post of its own…
Yield: 12 muffins
1 cup brown rice flour
1 cup Bob’s Red Mill all-purpose gluten-free flour
½ teaspoon xanthan gum
½ teaspoon sea salt
1 teaspoon cinnamon
1 cup coconut crystals or coconut palm sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Ener-G egg replacer (dry)
1 cup unsweetened soy milk
½ cup hot water
1/3 cup unsweetened applesauce
1/3 cup coconut oil (liquefied)
2 teaspoons pure vanilla extract
1 cup fresh blueberries
1. Preheat oven to 350. Fill 12 muffin tins with liners.
2. In a large bowl, whisk together flours, xanthan gum, salt, coconut sugar, cinnamon, dry egg replacer, baking powder and baking soda.
2. Add milk, hot water, vanilla and coconut oil to dry ingredients and mix to incorporate. Fold in applesauce. Fold in blueberries, being careful not to crush.
3. Drop batter by 1/4 cup into each muffin tin, adding more if necessary until each tin is evenly filled. Bake in preheated oven for 25 minutes, or until toothpick comes out clean. Let cool on a wire rack before serving.