Blueberry Orange Muffins (Gluten Free and Dairy Free)

Recipe:

1/2 cup Earth Balance (non-dairy butter)

1/2 cup organic granulated sugar

1/4 cup organic brown sugar

2 large eggs

1/2 cup non-dairy yogurt

2 tsp gluten free vanilla

Zest of two large oranges

1 cup of oat flour

3/4 cup millet flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp kosher salt

2 tbsp orange juice (squeezed from zested oranges)

2 tbsp non-dairy milk

1 1/2 cups frozen blueberries

Glaze:

1 cup powdered sugar

3 tbsp orange juice (squeezed from zested oranges)

Preheat oven to 425 degrees.  Line muffin tins with liners or grease with coconut oil.

In a medium bowl, beat the Earth Balance and sugars until creamy (about 2 minutes)

Scrape down the sides of the bowl and add the eggs, yogurt, and vanilla.  Beat on medium for one minute.   Then turn up to high and beat until mixed thoroughly.  Add orange zest and beat until just combined.

In a large bowl mix together the flours, baking soda, baking powder, cinnamon, and salt.  Add the wet ingredients to the dry ingredients and whisk together.  Add the orange juice and milk and gently whisk together.  Toss the frozen blueberries in some gluten free flour (shaking off excess) and then fold the blueberries into the batter carefully.

Pour into prepared tin and bake for 5 minutes and then lower the temperature to 350 degrees and bake for an additional 20-25 minutes.

After the muffins are completely cooled.  Mix together the glaze ingredients and slowly drizzle over the top.  These are best if kept refrigerated.

Eat Passionately,

~Kimberly