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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
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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