blueberry muffins

Blueberries are everywhere right now. I love that about summer. I haven’t really made muffins since the cooler months (when I usually pair them with soups). But, today I thought I would try and bake up some muffins for a little afternoon snack out at the picnic table. I like mine loaded up with berries so I put a whole cup and a half in there. If you don’t like as many simply cut it down to one cup. In my opinion, these are even better the next day…

1 egg
3 tblsp coconut oil or canola oil
1/4 cup agave nectar
2 tblsp honey
2/3 cup non-dairy milk
2 tsp lemon juice
2 cups GF flour minus 2 tblsp
2 tblsp flax seed meal
3 tsp baking powder
1 1/2 tsp xanthan gum
pinch salt
1 tsp cinnamon
1 1/2 cups blueberries

1. Preheat oven to 375.
2. Mix egg, oil, agave and honey until well mixed and lighter in color. Add milk and lemon juice. Mix well.
3. In a separate bowl, sift together the flour, flax seed meal, baking powder, xanthan gum, cinnamon and salt. 
4. Add dry ingredients to wet ones. Stir with a wooden spoon until all the flour is incorporated.
5. Add blueberries just until mixed – stirring gently –  being careful not to pop the blueberries.
6. Bake 25-28 minutes. Makes 12 muffins.