These blueberry muffins are gluten free but I’m betting you cannot tell. They are moist, not too dense and definitely not crumbly. They are also not too sweet where the blueberry flavor shines through. Try them out and let me know what you think in the comments below.
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Bob’s Red Mill 1 to 1 Flour Gluten Free
Gluten Free Blueberry Muffin Recipe
2 eggs, preferably pasture raised
½ cup canned garbanzo beans, drained
½ cup organic butter, softened
1 cup Bob’s Red Mill 1 to 1 baking flour
1 tsp. Baking powder
½ cup sugar
1 tsp. Vanilla extract
1 tsp. Ground cinnamon
¼ tsp. Salt
½ – 1 cup rice milk, or any other
Preheat oven to 350 degrees F.
In a medium bowl, combine all the dry ingredients: the flour, baking powder, cinnamon, and the salt. Stir until well mixed and set aside.
In a food processor, add the the garbanzo beans and process until crumbly, scraping down the sides of the bowl a couple of times.
Then add the eggs to the garbanzo beans and process again, scraping down the bowl at least once and processing until everything is mixed.
Next add the vanilla extract and the softened butter. Mix until everything is nicely combined. The last thing to add to the food processor is the sugar. Mix that well until incorporated. Don’t forget to scrape that bowl down and mix again.
Pour the mixture into a large bowl and add the dry ingredients. Do not over mix. Add at least ½ cup of the rice milk and stir to a thick consistency. I used about ½ cup total but you might use ¾ cup. Just depends on how thick your batter is.
Add the blueberry and stir in.
Fill your muffin tin with silicone holders or paper cupcake holders and place batter in each cup, filling it between ⅔ and ¾ full.
Bake at 350 degrees F. for 30 to 35 minutes or until a toothpick comes out clean.
Let cool a bit and enjoy with some butter or not. So delicious!
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