Preheat oven to 350° F and line a muffin tin with paper liners.
In a large mixing bowl, combine agave nectar and melted coconut oil. Beat on high speed until thoroughly blended.
Add in chia eggs and vanilla extract, beat well.
Meanwhile, sift together the almond flour, superfine brown rice flour, salt, baking powder and baking soda.
Add half of the dry ingredients to the wet mixture, blend well.
Add half of the applesauce, blend well.
Repeat with remaining flour mixture and applesauce.
Fold in blueberries.
Pour the batter into the prepared muffin tin and bake for 22 – 25 minutes. Check for doneness by inserting a toothpick or touching lightly on the center (the muffin will be firm to the touch).
Allow muffins to rest in the pan for about 10 minutes then transfer to a wire cooling rack to cool completely.
This is a thick batter and you can fill the muffin liners all the way to the top without fear they will spill over in the oven.Shirley here: Heidi’s readers have also made many other substitutions successfully with this recipe. For example, one reader used sunflower meal/flour (which is finely ground sunflower seeds—you can make it yourself) instead of ground walnuts can be substituted for the almond flour. Honey can be substituted for agave nectar. Flax gel eggs can be substituted for chia gel eggs. Heidi says frozen blueberries can also be used; do not thaw to prevent your muffins from being “too blue.”
Recipe by gfe--gluten free easily at https://glutenfreeeasily.com/knee-slappin-good-gluten-free-blueberry-muffins-adventures-of-a-gluten-free-mom/