Gluten Free Blueberry Muffins

By jakbdiva

This has no gluten, but all the flavor by using rise flour.

195 calories; 7g total fat; 4g sat. fat; 139mg sodium; 31g carbs; 51mg chol; 2g protein, 1g fiber.

BAKING TIPS:
* Avoid over mixing the batter or muffins will be tough and chewy.

* Make sure to use paper cups to line muffin pan for quick cleanup.

* For fast measuring, fill baking cups with batter using a spring-loaded ice-cream scoop.

* Freeze cooled muffins in a zip-top freezer bag or plastic container for up to 2 months.

Ingredients

• 1 1/2 cups all-purpose rice flour or superfine white rice
• flour
• 1/4 tsp xanthan gum
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 6 tbsp unsalted butter, softened
• 1 egg plus 1 egg yolk
• 1/2 tsp vanilla
• 1/2 cup whole milk
• 1 cup fresh blueberries

Details

Servings 12
Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

1. Line muffin pan with baking cups. Combine flour, xanthan gum, baking powder and salt. In another bowl beat together sugar (perhaps substitute sugar for applesauce) and butter; add egg, yolk and vanilla. Stir in milk and flour mixture alternately in 3 parts. Fold in blueberries.

2. Fill cups; sprinkle with extra sugar. Bake at 375˚F until tops spring back when touched, 18 to 22 minutes. Cool in pan 5 min., then move to wire rack.