Blueberry Millet Muffins Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

Steps:

• Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.
• In a small bowl, combine the rice milk and lemon juice and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the sugar and the egg replacer, mixing on medium speed for about 20 seconds.
• Add the rice milk mixture, vanilla, canola oil, and lemon zest. Mix for 30 seconds.
• In a separate bowl, combine the flour mix, millet flour, xanthan gum, baking powder, and salt.
• Add the dry ingredients to the wet and mix until just combined, about 20 seconds.
• Turn off the mixer and fold in the blueberries.
• Fill the liners to the rim with batter. Spoon 1 teaspoon of blueberry jam onto the top of each muffin, pushing it into the center slightly. Use a chopstick or skewer to swirl the jam into the muffins. Sprinkle the tops of the muffins with the remaining 2 teaspoons sugar.
• Bake in the center of the oven for 30 to 35 minutes, or until a lovely golden on top, rotating the pan halfway through. Transfer the muffins to a cooling rack.