These blueberry muffins are quick and easy, they’re dairy-free, egg-free, and with a perfectly golden brown top.

dry Ingredients:​
• 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​

wet ingredients:​
• 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.

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