by Marcy Berg

Created on: June 28, 2010   Last Updated: June 30, 2010

This recipe is quick and easy and best of all, gluten-free!  It's easy enough to make on a workday, but special enough to cook for Sunday brunch.

This recipe has been altered significantly from a recipe that was given to me by a friend with Celiac disease. The recipe includes garbanzo bean flour which adds a rich flavor and adds protein as well as almond meal which in addition to protein, gives the muffins a great texture often missing in gluten-free baked goods. Almond milk is used as a personal preference, however cow's mil, soy milk or rice milk can be used interchangeably.

Baked goods prepared with gluten-free flours do not react the same as those made with gluten flours such as wheat, spelt and rye. A variety of gluten-free flours can be used in baking including potato starch, corn starch, tapioca flour, brown rice four, garbanzo bean flour, soy flour, sorghum flour, fava bean flour and corn flour. Nut flours such as almond meal add texture to gluten-free baked goods. Oat flour can also be an option if purchased from a facility which doesn't process wheat and other gluten products.

Lemony Blueberry Muffins

1 cup potato starch

3/4 cup brown rice flour

1/2 cup garbanzo bean flour

1/2 cup almond meal

2/3 cup agave nectar

2-1/2 teaspoons baking powder

1-1/2 teaspoons xantham gum

1/2 teaspoon salt

3/4 cup almond milk

1/4 cup oil

2 eggs

 1-1/2 teaspoon vanilla extract

2 teaspoons lemon zest

1-1/2 cups blueberries

Preheat oven to 400 degrees. Line muffin tins with paper liners. Mix dry ingredients in large bowl. Add milk, eggs, oil, lemon zest and vanilla. Stir until just blended.  Stir in blueberries gently. Fill muffin tins approximately half full. Bake for 25 minutes or until brown.

Makes 12 muffins.

To make these muffins stand out for a special brunch, try these alternatives:

1.  Sprinkle tops with raw sugar during the last five minutes for a crunchy sweet topping.

2.  Combine 3 tablespoons of lemon juice with 3 tablespoons of powdered sugar to make a glaze. Let muffins cool for five minutes. Drizzle glaze over muffins in a zig-zag pattern.

3.  Cook 1/2 cup blueberries with 2 tablespoons raw sugar in a saucepan over low heat until blueberries burst and the juice thickens, approximately 15 minutes. Create small well in top of blueberry batter and spoon 1/2 tablespoon of blueberry compote into the top of each muffin before baking.

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