Gluten Free Muffins with Blueberries
I am always experimenting with different grains in my gluten free muffins. I love this mix from Tree Street Grains.
2 cups Tree Street Grains Pancake Mix
1/4 cup unsweetened coconut
1/4 chia seeds or flax seeds
1/2 teaspoon baking soda
1/4 tsp salt
1 cup of rice milk or orange juice or half and half
1/2 cup butter
3/4 maple syrup
2 cage free eggs, beaten
1 1/2 cups blueberries
Preheat the oven to 325 degrees.
Mix all dry ingredients together. Add wet ingredients one by one, only stirring as much as needed. I let this mixture sit for about 15 minutes to soak the flour completely and thicken. Stir in the blueberries.
Fill in the cups or buttered tins. Bake for about 25-30 minutes.
I love cutting these in half and putting butter in the middle. Yummy, and my kids did eat these so they pass the kid test.