It can be pretty challenging to find a tasty gluten free treat. After a lot of experimentation, we think we nailed it with these Gluten Free Blueberry Muffins. This Mediterranean Diet breakfast recipe takes 30 minutes from start to finish! How-to-Video below!
From the upcoming book “Eating Mediterranean in New England” by Bill Bradley, R.D., L.D.N.
Check out more delicious
Mediterranean Diet breakfast recipes here! Gluten Free Blueberry Muffins - Recipe and Video
1 cup cornmeal (fine flour) (most cornmeal is gluten free, but double check 1/4 cup tapioca flour 1/3 cup white rice flour 1/4 tsp baking soda 1/4 tsp baking powder 1 tbsp cornstarch 1/2 tsp salt 1/4 tsp cinnamon 2 eggs, mixed with fork 1/2 cup extra virgin olive oil 1/2 cup maple syrup 1/2 cup soymilk (or regular milk) 1 tsp lemon zest (optional) 1 1/4 cups blueberries (frozen or fresh) small works best Preheat oven to 350 degrees F. Mix dry ingredients well in one bowl. Mix wet ingredients well in another bowl. Add wet to dry ingredients. Mix well with a fork. Add blueberries and mix only until blueberries are incorporated. Grease a muffin tin with olive oil. Fill tins to top. Bake for 20-25 minutes or until muffin top is set.
Calories: 290 kcal Carbohydrates: 37 g Protein: 4 g Fat: 14 g Saturated Fat: 2 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 10 g Trans Fat: 1 g Cholesterol: 36 mg Sodium: 195 mg Potassium: 151 mg Fiber: 2 g Sugar: 13 g Vitamin A: 116 IU Vitamin C: 3 mg Calcium: 54 mg Iron: 1 mg