Blueberry Mini Muffins

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These Blueberry Mini Muffins are soft, light and have a mild sweetness. Best part is, they're gluten free, eggless, nut free and easily dairy free (vegan)!

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In a medium bowl, combine the gluten free flour, baking powder, baking soda, granulated sugar and salt. Whisk to combine.

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In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

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Whisk the milk, oil and vanilla into the cornstarch water mixture until fully combined. It might appear very bubbly and that’s ok.

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Using a whisk, stir in the gluten free flour mixture to the wet ingredients, a third at a time until just combined. If it gets too thick, switch to a spatula.

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Gently fold in the blueberries using a spatula.

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Use a small cookie scoop to scoop the batter into a lined mini muffin pan and smooth the tops with a small knife. My pan holds 24 mini muffins.

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Bake in the center rack of the oven until the mini muffins are golden brown on top, risen and springy when gently touched.

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Get the complete recipe via the link below.

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