Blueberry Muffins without the Muffin Top


Makes 12 muffins (gluten-free); same mix can be used for making delicious GF pancakes! Just add 1 more cup of water.


1 egg (or ¼ cup of silken tofu: vegan option)
cup water
cup grapeseed oil
5 tbsp. NOW Real Food® Organic Light Agave Nectar
½ tsp. NOW Real Food® Organic Vanilla Extract
1 cup fresh blueberries
1½ cups NOW Real Food® Organic Brown Rice Flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. sea salt
5 tbsp. NOW Real Food® Organic Maple Syrup (to top pancake)


  1. Preheat Oven to 375° F.
  2. In a large bowl, beat the egg lightly (or whip tofu in blender until you have an even consistency).
  3. Stir in the water, grapeseed oil, agave nectar, vanilla extract, and fresh blueberries
  4. In a separate bowl combine rice flour, baking powder, baking soda, and sea salt.
  5. Stir the flour mixture into the blueberry mixture until fully incorporated.
  6. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
  7. Bake at 375° F for 20 minutes.
  8. Set aside for 10 minutes until fully cool and then serve.

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