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.

Look in the Quinoa section for more great gluten free recipes.

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