Blueberry Millet Muffins Recipe

Name: Blueberry Millet Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice milk; 1 tablespoon freshly squeezed lemon juice; 1 cup granulated sugar, plus 2 teaspoons for sprinkling (optional); 1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk; 2 teaspoons pure vanilla extract; 1/4 cup canola oil; 1 teaspoon lemon zest; 2 cups Basic Gluten-Free Flour Mix (page 19); 1 cup millet flour; 3/4 teaspoon xanthan gum; 4 teaspoons double-acting baking powder; 1/2 teaspoon salt; 1 1/2 cups fresh or frozen blueberries; 1/3 cup blueberry jam (preferably fruit-only)

Servings: persons

1 cup rice milk
1 tablespoon freshly squeezed lemon juice
1 cup granulated sugar, plus 2 teaspoons for sprinkling (optional)
1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk
2 teaspoons pure vanilla extract
1/4 cup canola oil
1 teaspoon lemon zest
2 cups Basic Gluten-Free Flour Mix (page 19)
1 cup millet flour
3/4 teaspoon xanthan gum
4 teaspoons double-acting baking powder
1/2 teaspoon salt
1 1/2 cups fresh or frozen blueberries
1/3 cup blueberry jam (preferably fruit-only)

1
Preheat the oven to 350F.
2
Line a muffin pan with 12 muffin liners.
3
In a small bowl, combine the rice milk and lemon juice and set aside.
4
In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the sugar and the egg replacer, mixing on medium speed for about 20 seconds.
5
Add the rice milk mixture, vanilla, canola oil, and lemon zest.
6
Mix for 30 seconds.
7
In a separate bowl, combine the flour mix, millet flour, xanthan gum, baking powder, and salt.
8
Add the dry ingredients to the wet and mix until just combined, about 20 seconds.
9
Turn off the mixer and fold in the blueberries.
10
Fill the liners to the rim with batter.
11
Spoon 1 teaspoon of blueberry jam onto the top of each muffin, pushing it into the center slightly.
12
Use a chopstick or skewer to swirl the jam into the muffins.
13
Sprinkle the tops of the muffins with the remaining 2 teaspoons sugar.
14
Bake in the center of the oven for 30 to 35 minutes, or until a lovely golden on top, rotating the pan halfway through.
15
Transfer the muffins to a cooling rack.

890

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup rice milk, 1 tablespoon freshly squeezed lemon juice, 1 cup granulated sugar, plus 2 teaspoons for sprinkling (optional), 1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk, and more.

Yes, Blueberry Millet Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Millet Muffins

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