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Blueberry Muffins without the Muffin Top

Click here to watch a video of Chef Suzy Singh making Blueberry Muffins without the Muffin Top.

Created by the NOW® Culinary Innovation Team

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

1½ cups NOW® Real Food Organic Brown Rice Flour*
1 cup fresh blueberries
½ tsp NOW® Real Food Organic Vanilla Extract*
1/3 cup grapeseed oil
3/4 cup water
1 egg (or ¼ cup of silken tofu: vegan option)
½ tsp sea salt
1 tsp baking soda
2 tsp baking powder
5 Tbsp NOW® Real Food Organic Light Agave Nectar*
5 Tbsp NOW® Real Food Organic Maple Syrup (to top pancake)*
  1. Preheat Oven to 375F. 
  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, vanilla, Agave Nectar, and fresh blueberries 
  4. In a separate bowl combine rice flour, sea salt, baking soda, and baking powder. 
  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 375F for 20 minutes. 
  8. Set aside for 10 minutes until fully cool and then serve.

*NOW items available at your local health food store

Nuts Seeds Healthy Snacks Flours - Baking Mixes Natural Sweeteners Dried Fruit
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