Another Attempt... even better!

After having so much success with my first gluten free baking experience, I had to try another. This one turned out even better!!! Maybe it was due to a little bit more brown sugar... but these were loved by all.

I am going to just post the whole recipe here to show the changes I made to the recipe... but you can find more if you want to check the website out yourself :)

Brown Sugar Blueberry Muffins from Karina's Kitchen

Brown Sugar Blueberry Muffins

Based loosely on my tried-and-true favorite Sour Cream Blueberry Muffins, these tasty cinnamon laced gems are vegan, gluten-free, wheat-free, egg-free, dairy-free, soy-free, nut-free and corn-free.

Preheat the oven to 375 degrees F. Line a 12-muffin tin with paper cups. If you are baking these above 5,000 feet elevation, up the temperature to 400 degrees F and keep an eye on them. Check for doneness after twenty minutes, though mine took thirty minutes with frozen blueberries.

Whisk together in a mixing bowl: 1 1/4 cups rice flour* see note1/2 cup tapioca starch1/2 cup buckwheat flour (I used 2 1/4 gluten free baking mix from arrowhead mills)

1 1/4 cups (packed) organic light brown sugar

1/2 teaspoon sea salt

1 teaspoon baking soda

2 teaspoons baking powder- Featherweight by Hain is corn-free

1/2 teaspoon xanthan gum

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon allspice

Add in and combine:1/2 cup organic applesauce (I used 1/2c mashed bananas)

2 tablespoons vanilla rice milk* see note1/2 cup extra light olive oil1 1/2 teaspoons good vanilla extract
Prepare and fold in your egg replacer - here's my current favorite:For two eggs: 1 tablespoon Energ-G Egg Replacer 3 tablespoons sparkling mineral water or club soda 1 tablespoon light olive oil 1 tiny pinch of xanthan gumWhisk till frothy. ( I used 1 egg and 2 egg whites)

Add to the batter and gently combine.

Cook's Notes::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 moist but 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.Bake in the center of the oven for about 25 minutes, or until golden and dry in the center (check with a wooden pick if you like). 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.

That night, Kori and Brad and Kay and Matt had us over to their apts with Nicole, Ty and Cambria. They tried the muffins and I got another seal of approval from the crowd. Knowing what great bakers these girls are... I was pleased they liked them :)

Brad was very excited about the gluten-free muffins. That... or he was trying to make Cambria smile for the picture with little success.
Yes... this is my husband picking his nose. Don't worry... I don't let him touch the muffins while I am baking.