Sometimes it’s the simplest things that can take a recipe from “Oh, that’s good.” to “Oh My God!” Cinnamon is often one of those things. So, the other day when I was searching for a slightly healthy breakfast, but craving the slightly less healthy blueberry streusel cake, I decided to marry the two & make some cinnamon blueberry muffins [gluten-free, of course].
2 c Bob’s Red Mill gluten-free all-purpose flour
1/4 c brown rice flour
1 tsp baking powder
1 tsp cinnamon
1 tsp salt
3/4 tsp xanthan gum
1/2 c coconut oil
2/3 c maple syrup
2/3 c So Delicious coconut milk
2 tsp vanilla extract
1 tsp fresh squeezed lemon juice or lemon extract
2/3 c blueberries, fresh or frozen
Optional [but delicious!] cinnamon topping: Mix together 1/2 cinnamon, 1/2 coconut sugar.
In a medium bowl, sift together dry ingredients [flours, baking powder, cinnamon, salt, xanthan gum].
In a separate bowl, stir together wet ingredients [coconut oil, syrup, coconut milk, vanilla, lemon].
Combine wet ingredients with dry & stir until smooth. Fold in blueberries.
Pour batter into prepared [read: greased or lined] muffin tins til 3/4 full.
Bake at 325 for approximately 30 minutes, rotating pan & sprinkling cinnamon topping on each muffin at around the 10 minute marker before returning pan to oven.
Enjoy with a little soy-free Earth Balance and/or naturally sweetened strawberry jam.
Health is Beauty Bonus: Blueberries are loaded with antioxidants which are all kind of good for your skin, protecting you from certain cancers, and keeping that healthy glow. Cinnamon, for it’s part is anti-inflammatory, helping to fight the body’s main cause of wrinkles, acne, & disease.