Ingredients
Whisk together:
1 1/3 cups almond meal
1 cup sorghum (or brown rice flour, if desired)
1/2 cup tapioca starch or potato starch (not potato flour!)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon Gluten Free Vanilla extract
Beat in:
1 1/3 cups organic light brown sugar
2 tablespoons light olive oil or vegetable oil
1 egg
1/4 cup plain yogurt (Greek)
1/2 cup warm water, more as needed, up to 3/4 cup
1/2 of lemon, fresh juice
Preparation
Beat the batter until it is smooth, like a slightly thickened cake batter.
Add in: 1 pint fresh blueberries, washed and patted dry.
Stir gently and briefly.
Preheat the oven to 375ºF. Line a 12-muffin tin with paper liners.
Plop the blueberry muffin batter into the twelve lined cups. Bake in the center of a preheated oven for 23 to 25 minutes, until golden and firm to the touch.
A wooden pick inserted into the center should emerge clean. Cool the muffin pan on a wire rack for five minutes.
Divine warm. Wrap and freeze leftovers for future breakfast treats. Makes a baker’s dozen.
