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Gluten Free Blueberry Muffins Recipe

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This recipe for Gluten Free Blueberry Muffins is from The Bietz Family Cookbook , 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:  
2 c gluten free flour mix
1 c raw cane sugar
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 c rice milk
3 tbsp canola oil (or other light oil)
2 eggs (or equivalent egg replacement)
1 tsp vanilla extract
1 c frozen blueberries (toss with 1-2 tbsps of gluten free flour mix to coat)
Directions:
Directions:
Preheat oven to 350 degrees. whisk together flour, sugar, baking powder, baking soda, salt in bowl. Reserve 1-2 tbsp of the mixed dry ingredients (to coat frozen blueberries with). In separate bowl combine rice milk, canola oil, eggs, vanilla and lightly whisk together. place dry ingredients in bowl of stand mixer and pour wet on top. Combine on low/medium speed until just combined 2-3 minutes - be sure to scrape down the sides and bottom of bowl with a spatula. While the batter is combinging - combine frozen blueberries with the reserved dry mixture in yet another bowl . Slowly add them to mixed batter (mixer turned off) - by stirring them in with a spoon/spatula. Spoon batter into 12 cupcake liners.
Bake for 20 minutes or until toothpick inserted into the center of a cupcake comes out clean. Place muffin tin on cooling rack - allow to cool for 5 minutes - remove muffins from tin and let cool completely on cooling rack.

 

 

 

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