Gluten Free Blueberry Muffin Recipe
No longer do folks with wheat allergies have to forego delicious treats like blueberry muffins. With many gluten-free flours on the market it's easy to make them from scratch (King Arthur works great for these muffins)! Xanthan gum is an important ingredient in gluten-free baking as it helps provide structure. You'll find it in some supermarkets and online.
Prep Time:
15 minutes
Cook Time:
24 minutes
Serves:
12 servings
Perfect for:
Afternoon Snacks
Sports Snacks
Breakfast in Bed
Park Picnics
Mothers Day
Ingredients
- 2 Cups gluten-free all-purpose flour
- 3/4 Cup granulated sugar
- 2 Teaspoons baking powder
- 1 Tsp. xanthan gum
- 1/2 Tsp. salt
- 1/2 Cup (1 stick) unsalted butter, melted and cooled
- 1 Cup whole milk
- 2 Teaspoons grated lemon zest
- 1 Tsp. vanilla extract
- 1 Package (6 ounces) Driscoll's Blueberries
- 2 large eggs
Directions
PREHEAT oven to 375°F.
- GREASE a 12-cup muffin pan with butter or oil or line with paper liners.
- PLACE eggs into a large bowl.
- WHISK eggs until thoroughly blended.
- ADD milk, lemon zest, vanilla, and butter.
- WHISK egg mixture again to incorporate ingredients.
- SET ASIDE egg mixture.
- PLACE flour into a medium bowl.
- ADD sugar, baking powder, xanthan gum, and salt.
- WHISK flour mixture briefly to incorporate ingredients.
- STIR flour mixture into egg mixture just until moistened. Do not over mix.
- FOLD blueberries gently into batter. Do not over mix.
- DIVIDE batter evenly between muffin cups.
- BAKE 10 minutes.
- ROTATE pan and CONTINUE BAKING 10-14 minutes longer or until muffin tops are golden brown and a toothpick inserted in center comes out clean.
- COOL muffins in pan 3 minutes.
- SERVE warm or remove to wire rack to cool completely.
