This version of blueberry muffins tastes the most like the blueberry muffins you and your family are used to. This version does contain potato starch, so if you are sensitive to potatoes then stick with the other variety or be adventurous and try using more tapioca in place of the potato starch (I haven’t tried that yet).
1 ¼ cup garbanzo/fava flour or brown rice flour
¾ cup potato starch
½ cup tapioca starch
1 tsp unflavored gelatin powder
1 tsp xanthan gum
1 ¼ tsp salt
1/3 cup honey
1 cup milk (rice, soy, nut)
¼ cup olive oil
1 tsp vanilla extract
1 tbls grated lemon peel
1 cup blueberries
2 tbls garbanzo/fava flour or brown rice flour
¼ cup maple syrup
½ tsp cinnamon
¼ cup chopped pecans
1 tbls olive oil
Muffins: Grease with olive oil or line 12 muffin tins. Preheat oven to 375F degrees.
In a large mixing bowl combine flours, gelatin, xanthan gum, baking powder, baking soda, and salt. Make a well in center. Set aside.
In a medium bowl whisk together honey, milk, oil, vanilla, and lemon peel. If honey congeals from the cold milk, heat slightly over a stove top till melted and all ingredients are combined. Stir liquid mixture into dry ingredients. Gently fold blueberries into batter, which will be the consistency of thick cake batter. Distribute batter evenly into muffin tins.
Streusel Topping: Combine ingredients thoroughly. Sprinkle topping evenly on muffins. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Remove from oven.
This recipe was taken from “Special Diet Celebrations” by Carol Fenster, PhD. This book can be found at the Vancouver Public Library.