Gluten free blueberry muffins
★★★★★ 1 vote5
2 cgluten free flour mix
2 tspbaking powder
1 tspxantham gum
1/2 cbutter 1 stick
2 tspgrated lemon zest
1 tspvanilla extract
1 1/2 cblueberries
How to Make Gluten free blueberry muffins
- Preheat oven to 375°F. Lightly butter or grease a 12-cup muffin pan or line with paper liners.
- Stir together flour, sugar, baking powder, xanthan gum and salt in a medium bowl until blended. Whisk together butter, milk, eggs, lemon zest and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. It is slightly grainy. I used fresh blueberries
- Divide batter evenly between muffin cups, filling each about three-fourths full.
- Bake 10 minutes. Rotate pan and continue to bake about 10 minutes longer or until muffins are golden brown and toothpick inserted in center comes out clean. Cool in pan 3 minutes. Serve warm or move to wire rack to cool completely.