MUFFIN CUPS FOR BAKING 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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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.
From glutenfreebaking.com
Reviews 4.9
Total Time 35 minutes
Category Breakfast
Cuisine Gluten-Free
From glutenfreebaking.com
Reviews 4.9
Total Time 35 minutes
Category Breakfast
Cuisine Gluten-Free
- Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.
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ENGLISH MUFFIN BREAD LOAF RECIPE: HOW TO MAKE IT
Many years ago, a good friend gave me her mother's recipe for this delightful bread, and I've made it ever since. Toast it up for breakfast and don't forget to slather on your favorite jam. —Jane Zielinski, Rotterdam Junction, New York
From tasteofhome.com
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