Gluten-Free Blueberry Scones with Whole Grains

Tender gluten-free dairy-free scones baked with whole grains.

Blueberries and July. I cannot imagine one without the other. It is virtually impossible. Beyond my control. The same way a certain scent, caught unexpectedly in passing, can- in a single heartbeat- transport you to another time and place.

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Blueberry Corn Muffins

Summery, fresh blueberry corn muffins- gluten-free.

August is fast approaching. I am trying not to think about it. I am baking blueberry corn muffins. Denial ain't just a river in Egypt. Or so I'm told. I am constructing my best defense to put off thinking about hauling our California-loving selves back to the stoic hills of Ojo Caliente, 913 miles away from my sons, 915 miles from the ocean.

Anyone out there want to buy a charming casita with mesa sunset views? Two kiva fireplaces. Saltillo tile floors. Vigas. All the rustic Southwest vibe you could ask for. Price reduced (thrice).

To less than what we paid for it.

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Gluten-Free Blueberry Cake Cupcakes

Love blueberry cake? Here's my cupcake version.

Just in time for July Fourth, here's a sweet little recipe for blueberry cake cupcakes. I know that's redundant- calling it a blueberry cake cupcake. I mean, how can a blueberry cake be a cupcake too? It's either cake or cupcake. It can't be both.

Or can it?

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Gluten-Free Vegan Blueberry Muffins

Lovely blueberry muffins that are vegan and gluten-free.

Gluten-Free Vegan Blueberry Muffin Recipe

 

Based loosely on my tried-and-true favorite Sour Cream Blueberry Muffins, this updated vegan and gluten-free recipe is wheat-free, egg-free, dairy-free, soy-free, nut-free. How's that for allergen-free goodness?

Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners.

Ingredients:


Whisk together in a mixing bowl:

1 1/4 cups sorghum flour* see note
1/2 cup GF buckwheat or millet flour
1/2 cup potato or tapioca starch
1 cup organic light brown sugar, packed
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice

Add in and combine:

1/2 cup organic applesauce
1/2 warm vanilla rice milk
1/3 cup extra light olive oil or Spectrum Organic Shortening
2 teaspoons bourbon vanilla extract

Prepare and fold in your egg replacer:

For two eggs:

1 tablespoon Energ-G Egg Replacer
4 tablespoons warm water

Whisk till frothy. Add to the batter and gently combine.

Instructions:

If the batter appears too dry, add more rice milk, one tablespoon at a time.

If the batter is too thin and wet, add a little extra rice flour, a tablespoon at a time. Humid weather can make flours damp.

The batter should be slightly thicker than wheat based muffin batter.

When the batter consistency looks good, gently stir in:

1 heaping cup fresh or frozen organic blueberries (still frozen, not thawed)

Spoon the batter evenly into the twelve baking cups. Sprinkle a little organic brown sugar on the tops if you wish.

Bake in the center of the oven for about 25 to 30 minutes if using frozen blueberries, until the muffins are golden and dry in the center (check with a wooden pick). If using fresh blueberries, cut back on the baking time and check for doneness at 18 to 20 minutes.

Cool on a wire rack very briefly, then tip the muffins out of the pan and place them on a wire rack to continue cooling (this way, they don't develop soggy bottoms).

These are oh-so-yummy warm from the oven.

For future snacking, wrap the muffins individually in foil, then freeze in a big zip-freezer bag. Thaw at room temperature or briefly re-heat in a microwave for thirty seconds.

Yields one dozen muffins.

Recipe Source: glutenfreegoddess.blogspot.com

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