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GLUTEN FREE BLUEBERRY MUFFINS Recipe

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This recipe for GLUTEN FREE BLUEBERRY MUFFINS is from The Rensvold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. sugar
21/2 c. gluten free flour blend
3/4 tsp. xantham gum
2 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. blueberries
2 lg. eggs @ room temp.
4 T. butter, melted
1/4 c. vegetable oil
1/2 c. sour cream (or may use Kefir)
1/2 c. whole milk
1 tsp. vanilla
finely grated zest of 1 lemon
Directions:
Directions:
Preheat oven to 425º. Whisk dry ingredients, add blueberries and toss to coat. Mix wet ingredients in separate bowl. Add lemon zest. Add wet to dry and mix until moist and smooth. Let batter stand 5 minutes. Spread batter in 12 muffin cups in muffin pan. Optional - sprinkle tops with Turbinado sugar. Bake 17 to 19 minutes turning pan halfway through. Cool in pan 5 minutes and then turn out of muffin pan.
Number Of Servings:
Number Of Servings:
12

 

 

 

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