Gluten-free Blueberry Muffin Recipe: Wheat-free Baking with Berries for Celiac Disease | Suite101.com

By Babycatgrandma

Ingredients

• Sift together:
• Dry Ingredients
• 2 cups gluten-free flour (preferably whole-grain gluten-free flour) used cup 4 cup
• 1 tsp guar gum or xanthan gum (if not using a pre-packaged mix that includes it)
• 1 tbsp flaxseed meal none used
• 3 and 1/2 tsp gluten-free baking powder
• 1/2 tsp salt (regular or sea salt)
• 1/4 cup brown sugar (increase to 1/2 cup for a sweeter dessert muffin)
• Wet Beat together:
• 1 egg
• 1 and 1/4 cup milk (or rice milk)(1/2 c sour cream subs(
• 1/4 cup olive oil (or a preferred lighter tasting oil)Coconut oil
• Add the liquid ingredients to the dry ingredients. Stir only until combined. Batter will be lumpy.
• Fold in 1 cup of blueberries. (Frozen will work. Let the frozen ones sit on the counter while you are preparing the other ingredients. Fresh are lovely in season.)

Preparation

Step 1

Grease 12 medium muffin cups.

Pre-heat oven to 400 degrees F.




Fill muffin cups two thirds full. Slightly more for paper cups. Bake for 20 minutes. 22 min

You may need to adjust the temperature and time for your own oven.