These are my favorite gluten free muffin to date. I love the lucious filling of blueberries and the sprinkle and sparkle of coarse sugar on top (1/2 teaspoon is all it takes to add a sweet crunchy coating). This recipe is nearly identical to my original recipe that I created for the gluten free Banana Oatbran-Pecan muffins with a few changes to better suit the moister content of blueberry filling.
1 cup oat bran
1/4 cup brown rice flour
1/4 cup almond flour
2 tbsp. tapioca starch
2 tbsp. golden flaxseed
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
3/4 cup non-dairy milk
1/4 cup *apple* juice
2 tablespoons agave nectar
2 tablespoons olive oil
1 banana (frozen or fresh)
cut into little chunks
coarse sugar for topping
1/2 teaspoon per muffin
Mix together all the dry ingredients and sift - there will be oatbran leftover - just toss back into the dry and mix through. I like to sift the dry ingredients as that ensures that the flaxseed, tapioca starch, salt and baking powder are evenly distributed throughout the main flour mixture.
Mix the liquid ingredients into a 2 cup liquid measure cup - total liquids needs to equal 1-1/4 cup. Add any of the liquid ingredients (I prefer to add extra apple juice) to ensure you get to that 1-1/4 cup. If you don't have apple juice use pineapple or orange or whatever else you might have on hand.
Dice your banana (fresh or frozen) into little chunky size pieces (one slice cut into four is about right - you want them big enough so they don't disappear into the baked product as they are delicious when they stay tiny bite size pieces once baked). I always freeze my excess bananas just peeled whole and put into freezer containers. They're easy to slice and dice from frozen -- a little chilly on the hands but it works.
Pour in your liquid ingredients - mix together. Fold in your diced banana pieces. Then using a 2 tablespoon measure distribute about half of the batter evenly between the 9 muffin liners. Now dip a 2 tablespoon measure into a bag of frozen blueberries (I rarely have fresh so that's what I use - I buy organic wild blueberries for my muffins) and put about that much on top of the batter in each muffin cup. Don't worry about defrosting the blueberries -- I always put them in totally frozen. Push down a little with the tip of your finger. Divide the rest of the remaining batter evenly on top of blueberries. Sprinkle with 1/2 teaspoon of coarse sugar.
Bake for 18-20 minutes at 375. Let cool in muffin pan for about 5-10 minutes. Remove gently using a big spoon and place on a cooling rack for another 20 minutes or so. I freeze whatever I don't eat the first day. For best flavor defrost on counter and reheat on low in the toaster oven or microwave to give it that fresh baked taste.
October 26th. 2011: I just made another batch of these and I subbed the agave with 3 tablespoons of homemade organic brown sugar (1 teaspoon of molasses stirred into 1 cup of organic white sugar until it becomes soft brown sugar). Gave them a slightly more cake-like texture and I decided to add a lemon glaze (I love lemon flavored anything) just to kick it up a notch and the result is seriously outstanding.
I opened up one of the muffins to show how many blueberries I fit into each one -- a full two tablespoons.