Gluten-free Blueberry Muffins
Katie | Wheat by the Wayside
Light and fluffy gluten-free blueberry muffins, bursting with fresh, summer blueberries!
Gluten-free 1:1 Flour w/ Xanthan Gum, I use Pamela's,
plus 2T for tossing blueberries
plus 1-2T for tops of muffins (optional)
fresh (preferred) or frozen
Preheat oven to 400°F and line 18 muffin cups with parchment liners.
Whisk together the flour blend, almond flour, baking powder and salt.
In a mixing bowl, cream the butter and sugar on medium speed until fluffy, about 2 minutes.
Mix in eggs, one at a time, and vanilla.
Incorporate the dry ingredients alternately with the milk into the creamed butter mixture.
Toss the blueberries with 2T of flour blend. Fold into the muffin batter.
Scoop the muffins into parchment lined muffin tins.
Sprinkle the tops with granulated sugar.
Bake at 400°F for 18-20 minutes, or until tops are golden and a toothpick inserted in center comes out clean.
Cool slightly before eating.
Grease pan if
using cupcake liners.
If using frozen blueberries, may need to increase baking time by 5-10 minutes. Check for doneness with a toothpick.
Muffins stay fresh for 1-3 days in airtight container.
Muffins can be frozen tightly wrapped.
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