My sister-in-law introduced me to this Ethiopian grain last year with a lovely loaf of gluten free teff bread. I’ve been a fan ever since. Teff is the tiniest of grains, smaller than even quinoa, yet it is a powerhouse of nutrients and gluten free to boot.
I came up with this whole grain recipe based off of a delectable blueberry teff pancake recipe. I was going for something barely sweet and chock full of whole grains, unlike most muffins, which are really more like cake. These protein rich nuggets make for a great gluten free, vegan breakfast or snack that actually keeps you going.
BLUEBERRY TEFF POWER MUFFINS
1 cup sorghum or brown rice flour
1/2 cup teff flour
1/4 cup potato starch
1/4 cup tapioca starch
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
3/4 – 1 cup sugar (depending on desired sweetness)
1 cup milk (rice, nut, etc.)
1/3 cup canola oil
1 teaspoon vanilla
1 tablespoon cider or distilled vinegar
1 3/4 cups frozen blueberries
- Preheat oven to 375.
- Line a 12 cup muffin tin with liners or coat with oil.
- Combine the first 7 ingredients through xanthan gum in a large bowl
- Combine the sugar, rice milk, oil and vinegar and mix well.
- Add dry mix to wet mix and stir until just combined. Gently stir in frozen (unthawed) blueberries.
- Disperse batter among muffin cups. Bake 22-25 minutes until toothpick inserted comes out clean.
LARA SHOLL LIFESTYLE 
Many thanks for this recipe!!!!!!
I’ve never tried making muffins before because I don’t eat eggs. These taste divine fresh out of the oven. I used almond milk, and probably closer to 2 cups of blueberries. The batter was quite firm and I was wondering whether this was normal or not, especially since your picture shows the muffin tops perfectly ‘dome’ shaped. Mine turned out quite ‘rustic’ but they are all the more charming for a first time muffin baker! Thanks to people like you, I’m able to share the gluten free vegan muffin love with friends and family.
Wow, what a lovely comment! Thank you. I’m so glad these turned out for you!! I created this recipe at high altitude (9,000 feet) a few years ago. With high altitude/gluten-free/vegan baking I always had to use less liquid, resulting in firmer and dryer batters. I assume you live closer to sea-level, though! If you make these again, I’d just add an extra tablespoon (or two) of almond milk and they should puff right up. Thanks for the feedback AND I’ll have to make a note about adding a little extra liquid.
~Lara