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
Course: UncategorizedServings
15
servingsIngredients
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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