Skip the gluten and the hassle
Making a good gluten-free muffin does not need to be a challenge with our easy to make and tasty gluten-free blueberry muffins
Yields 12-15 muffins. For best results use recommended flour
Ingredients:
2 cups of frozen or fresh Klaassen Farms Blueberries – see where to buy our frozen blueberries by clicking here
2 cups of Bob’s Red Mill All Purpose or Baking Flour (or favorite Gluten-Free flour mix)
2 teaspoons of baking powder
1 teaspoon of lemon juice
1/2 teaspoon of salt
1/2 cup of softened butter
1 teaspoon of vanilla extract
1/4 cup of whipping cream (milk can be substituted)
3/4 cup of sugar (plus 1/4 cup for muffin topping)
2 large eggs
Instructions:
- Preheat oven to 350 degrees and lightly grease muffin tins or line them with paper muffin cups
- In a medium bowl whisk flour, baking powder and salt. Set aside
- In a large bowl combine butter and sugar, beat on medium to low speed until mixture becomes thick. Add in eggs and beat until smooth and all ingredients are mixed together
- Add in whisked flour and baking powder, mix until thick. Stop the mixer and add in vanilla extract, whipping cream, and lemon juice and mix until a thick batter forms
- Batter should be more on the thick side. Gently fold in blueberries using a spoon or spatula. If you are using frozen blueberries the batter will be even thicker but this is to be expected
- Evenly spoon out batter into the muffin pan and top with a couple of blueberries and a dusting of sugar (sugar topping is optional)
- Bake for 25-35 minutes or until a tooth pick comes out clean from the muffin
- Let cool for 5-10 minutes and transfer onto a cooling rack