This easy to make gluten-free blueberry muffin recipe makes light and airy muffins that are loaded with blueberries. If you can’t find fresh blueberries, go ahead and use frozen. You don’t even need to thaw the frozen berries before using.
INGREDIENTS
2 cups (9 3/4 ounces / 275 grams) Bob's Red Mill 1-to1 Baking Flour ([b]note: this recipe has NOT been tested with other flour blends. For the best results, use the flour recommended.) [/b]
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (4 ounces/113 grams) butter, softened
3/4 cup (6 ounces/170 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (4 ounces / 150 grams) milk
2 cups blueberries
1/4 cup granulated sugar, for topping (optional)
INSTRUCTIONS
1- Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
2- Whisk together flour blend with the baking powder, and salt in a small bowl. Set aside.
3- In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs, and vanilla extract. Beat until combined.
4- 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 soft batter forms. The batter will be thick.
5- 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.)
6- 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.)
7- Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
8- Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.
INGREDIENTS
2 cups (9 3/4 ounces / 275 grams) Bob's Red Mill 1-to1 Baking Flour ([b]note: this recipe has NOT been tested with other flour blends. For the best results, use the flour recommended.) [/b]
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (4 ounces/113 grams) butter, softened
3/4 cup (6 ounces/170 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (4 ounces / 150 grams) milk
2 cups blueberries
1/4 cup granulated sugar, for topping (optional)
INSTRUCTIONS
1- Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
2- Whisk together flour blend with the baking powder, and salt in a small bowl. Set aside.
3- In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs, and vanilla extract. Beat until combined.
4- 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 soft batter forms. The batter will be thick.
5- 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.)
6- 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.)
7- Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
8- Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.
0 comments:
Post a Comment