Blueberry Muffins


Blueberry Muffins
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Servings Prep Time
12 People 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 People 15 Minutes
Cook Time
20 Minutes
Blueberry Muffins
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
12 People 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 People 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: People
Instructions
  1. Pre-heat oven to 350°F. Place muffin liners in tins and spray lightly with vegetable spray. Set aside.
  2. In large bowl, stir together rice flour, tapioca flour, baking soda, baking powder, and xanthan gum.
  3. Add the salt and sugar and mix well.
  4. In a separate bowl, whisk together the cooled melted butter, egg and buttermilk. Stir well.
  5. Using a large flattened spoon (wooden, bamboo), stir in the blueberries. Stir slowly or fold so as not to crush berries, particularly if using fresh ones.
  6. Divide batter equally between 12 muffin liners.
  7. Bake at 350°F for 18 – 25 minutes or until firm and toothpick comes out cleanly.
  8. Serve warm with tea or coffee.
  9. Makes 12-15 muffins.
Tip:
  1. No need to thaw your blueberries for this recipe. Substitute Gluten Free Pantry Muffin & Scone mix for the suggested flours for quicker muffins. For an even fluffier texture, increase eggs to 2.
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