Gluten-free blueberry muffins

Each recipe for this fantastic recipe contains something distinctive that sets it apart from others. I combined rice and oat flour in this recipe, which turned out juicy and soft. As icing on the cake, I added blueberries. Bon appetit!

Preparation time: 45 minutes
Servings: 9-12 muffins

4 flax eggs (Mix 1 tsp of flaxseed with 3 tsp of hot water for one flax egg.)
1 cup rice flour
1 cup oat flour + 1-2 tbsp for blueberries
8 tbsp coconut sugar
1 tsp baking soda
Pinch of salt
¾ cup unsweetened almond milk, more if needed
2 tsp vanilla extract
4 tbsp coconut oil, melted
1 cup blueberries


1. Preheat the oven to 180°C, and place the muffin liners in a muffin tray.
2. Mix dry ingredients: rice and oat flour, coconut sugar, baking soda, and salt in a large bowl.
3. Then, mix almond milk, vanilla extract, coconut oil, and flax eggs in a separate bowl.
4. Combine wet and dry ingredients and stir well. If the mixture is too thin, add 1 tbsp of oat flour, and if it’s too thick, add more almond milk to get a creamy mixture.
5. Roll the blueberries in 1-2 tbsp of oat flour, so they don’t sink to the bottom during baking, and then add them to the mixture.
6. Pour the resulting mixture evenly into the muffin tray, and put some more blueberries over it.
7. Bake the muffins for 25-30 minutes, or until the muffin crust turns golden. Also, you can check if the muffins are baked in the middle with a toothpick.
8. Leave the muffins to cool for a few minutes, and then take them out of the tray.
9. Serve and enjoy.