Blueberry Muffins

Blueberry Muffins

Makes 12 muffins!

Blueberry Muffins


  • 1 1⁄4 cup brown rice flour
  • 1 cup arrowroot starch
  • 1 teaspoon guar gum
  • 3 tablespoon baking powder
  • 1 teaspoon salt
  • 3⁄4 cup avocado pulp, mashed
  • 1⁄2 cup olive oil
  • 1⁄2 cup maple syrup
  • 1 teaspoon vanilla
  • 1 egg
  • 1⁄2 cup unsweetened almond milk
  • 2⁄3 cup blueberries, fresh or frozen


  1. Preheat oven to 350
  2. Grease and flour a 12 muffin-tin
  3. In a bowl add dry ingredients: brown rice flour, arrowroot starch, guar gum, baking powder, & salt and set aside.
  4. In a separate mixing bowl, using a whisk, add wet ingredients: avocado, olive oil, maple syrup, and vanilla, and mix well.
  5. Add egg to wet ingredients and mix until incorporated.
  6. Using a wooden spoon, slowly add dry ingredients to wet ingredients slightly (around 10 strokes).
  7. Slowly add milk and mix just until incorporated, still slightly lumpy.
  8. Add blueberries, and stir about 5 strokes to evenly distribute into the dough.
  9. Spoon into 12 greased muffin tins.
  10. Bake for 15 minutes, turn the muffin tin halfway, and bake for another 10-13 minutes or until toothpick comes out clean.
  11. Let muffins cool in pan for 5 minutes before placing on a cooling rack to cool completely.

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