Saturday, January 26, 2013

Gluten Free Blueberry Muffins

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Homemade Gluten Free Blueberry Muffins

Pre-heat oven 400*

Combine in a large bowl using a wire whisk:
1 ½ cups Bob's Red Mill Gluten Free All Purpose Flour
½ cup Sugar
1 Tbl. Baking Powder
1 tsp. Cinnamon
½ tsp. Xanthan Gum
¼ tsp. Salt

Mix by hand using a Spoon
2/3 Cup Milk
2 Tsp Cider Vinegar
1 Egg
¼ Cup (½ Stick) Melted Butter

Mix until blended do not over beat

Using a Rubber Spatula gently fold in:
1 Cup Frozen or Fresh Blueberries

Line a standard Muffin tin with paper baking cups
I use an ice cream scoop to help scoop into the Muffin tins.

Mix together in a small bowl:
A little bit of cinnamon and sugar
Using a spoon: Sprinkle evenly on each muffin.

Bake 18-20 minutes or until golden brown and cake tester comes out clean.

Remove muffins from Muffin pan and cool on a wire wrack.

These stayed fresh for 3 days. If we were not going to eat them within 3 days I would freeze them in a Ziplock bag.


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