Gluten Free Wild Blueberry Muffins

I was searching for a recipe for a treat to serve a gluten free friend of mine. I tried several recipes and was getting discouraged because everything I tried came out dry of extremely crumbly. Then I found this recipe. The muffins turned out tender and delicious. and my entire family loved them.

Gluten Free Wild Blueberry Muffins

Recipe by Diane BeckerCourse: Uncategorized
Servings

15

servings

Ingredients

  • 2 cups gluten free all purpose flour (1 to 1 ratio) I use Krusteaz brand

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup butter, softened

  • ¾ cup sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • ½ cup milk

  • 2 cups wild blueberries

  • Pinch of nutmeg

  • ¼ cup sugar for topping (optional)

Directions

  • Preheat oven to 350 degrees .
  • Lightly grease 15 muffins cups or line them with paper liners.
  • Whisk together the flour, baking powder, nutmeg and salt in a small bowl & set aside.
  • In a large bowl, combine butter and granulated sugar & beat on medium-low speed until thick.
  • Add the eggs & beat until combined.
  • Add the dry ingredients and mix on low speed until thick.
  • Add the milk and vanilla extract. Mix until a thick batter forms.
  • Gently fold in the blueberries with a rubber spatula.(If you are using frozen or cold blueberries, the batter will get VERY thick. This is totally normal.)
  • Spoon batter into prepared muffin pans. Fill each cavity about 2/3 full.
  • 10. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
  • 11. Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
  • 12. Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.

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