Notes: For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ½ cup (60g) brown rice flour, ½ cup (60g) tapioca flour, and 1 ½ teaspoons xanthan gum. Most store-bought blends will work as well, if they're measured
like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
Agave or pure maple syrup may be substituted for the honey.
If you prefer to substitute additional honey for the vanilla crème stevia, you'll need to add 6 more tablespoons of honey and reduce the milk by approximately the same amount, or slightly less.
Any milk may be substituted in place of the nonfat milk.
Fresh blueberries work best because they have better flavor and don’t bleed when incorporating them into the batter. However, if you only have frozen, then reserve 1 tablespoon of flour, and toss the frozen blueberries with that just before folding into the batter. They will still bleed some and turn the batter grayish in color.
{gluten-free, clean eating, low fat, low calorie, low sugar}