GLUTEN FREE CUPCAKE MIX RECIPES
THE BEST GLUTEN-FREE BLUBERRY MUFFIN RECIPE
These gluten-free blueberry muffins are packed with fruit and topped with a little granulated sugar to give the muffin top a pleasant crunch.
Provided by GlutenFreeBaking.com Elizabeth Barbone
Categories Breakfast
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
- Whisk together the flour blend with the baking powder and salt in a small bowl. Set aside.
- In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.
- Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and 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. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
- Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
- Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.
THE BEST GLUTEN-FREE BLUBERRY MUFFIN RECIPE
These gluten-free blueberry muffins are packed with fruit and topped with a little granulated sugar to give the muffin top a pleasant crunch.
Provided by GlutenFreeBaking.com Elizabeth Barbone
Categories Breakfast
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
- Whisk together the flour blend with the baking powder and salt in a small bowl. Set aside.
- In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.
- Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and 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. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
- Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
- Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.
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