These blueberry muffins are quick and easy, they’re dairy-free, egg-free, and with a perfectly golden brown top.
• 100 g Wheat Flour
• 100 g white Rice Flour
• 40 g Rice Starch
• 1 tsp Baking powder
• 1 tsp Baking Soda (Natron)
• pinch of salt
• 180 ml plant-based Milk of your choice
• 100 ml Rice Syrup
• 30 ml oil
• 1 tsp lemon juice
• 2 tsp vanilla extract
• 150 g fresh or frozen blueberries
Preheat oven to 180 degrees and line a muffin pan with paper cups
Add plant-based milk and lemon juice to a small/medium bowl. Stir to combine and set aside for a few minutes.
add all dry ingredients to a large mixing bowl. Add rice syrup, oil vanilla extract and the plant-based milk mix and stir to combine. Fold in the blueberries.
Divide mixture evenly among 8 paper-lined muffin cups.
Bake muffins in preheated oven for 25 – 30 minutes, until lightly golden and a toothpick inserted in the center of the muffin comes out clean. Allow cooling for several minutes in the muffin pan before removing to a wire rack to cool and enjoy.