Blueberry Muffins Recipe
Gluten Free Recipe
Tender blueberry muffins made with brown rice, potato starch and tapioca flours. Use either fresh or frozen blueberries.
1 cup brown rice flour
1/2 cup potato starch flour
1/2 cup tapioca flour
2 teaspoons Xanthan Gum
2-1/2 teaspoon gluten-free baking powder
1/3 cup plus 1-tablespoon sugar
3/4 teaspoon salt
1/4 cup applesauce
2 large eggs, lightly beaten
1/4 cup olive oil
3/4 cup nonfat milk
1/8 teaspoon gluten-free vanilla powder
1-1/2 cups fresh or frozen blueberries
Line muffin tins with paper. Stir together dry ingredients.
Make a well in center of mixture and add applesauce, eggs, oil, milk and gluten-free vanilla powder. Stir together just until ingredients are moistened. Gently fold in blueberries.
Divide mixture into muffin tins and sprinkle with sugar.
Bake at 400-degrees for 25 minutes.
Yield: 12 Blueberry Muffins
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