Wild blueberry muffins

Ingre­di­ents for 12 wild blueber­ry muffins:

• 120g glu­ten free oat flour
• 180g Who­le grain rice flour
• 100 g Coco­nut blos­som sugar
• 2 Tea spoons bak­ing powder
• 250 ml uns­weeten­ed almond milk or light coco­nut milk
• 125 ml uns­weeten­ed app­le­sauce
• 60 ml mel­ted Coco­nut oil
• 1 tsp non-alco­ho­lic vanil­la extra­ct or vanil­la powder
• 85g fro­zen wild blueber­ries

Pre­pa­ra­ti­on:

Pre­heat the oven to 180 degrees. Line a 12-por­ti­on muf­fin tin with paper cases or grease well. Put aside.

First, whisk tog­e­ther the dry ingre­di­ents in a medi­um bowl, i.e. the oat flour, brown rice flour, coco­nut blos­som sugar and bak­ing powder.

In ano­ther bowl, add almond milk, app­le­sauce, coco­nut oil and vanil­la. Whisk until a uni­form mix­tu­re forms. Pour the wet ingre­di­ents into the dry ones. Mix until ever­y­thing is well mixed in and free of lumps. Final­ly, fold in the wild blueber­ries until they are dis­tri­bu­ted throug­hout the dough.

Divi­de the muf­fin bat­ter even­ly into the 12 muf­fin cups. Bake for 22–26 minu­tes until the sur­face is brow­ned and a test with a tooth­pick shows that no dough is sti­cking to the toothpick.

Allow to cool in the tins for 5 minu­tes, then turn out onto a wire rack and allow to cool com­ple­te­ly. Best enjoy­ed the day of bak­ing and stored in an air­tight con­tai­ner until rea­dy to use.

source

Pho­tos: Maar­ja Urb