Thursday, August 14, 2008

Gluten-Free Blueberry Muffins

These are actually really moist muffins and would taste great with blueberries (above) or you could even try chocolate chips. Since the berries are the last thing you add, you can even split the batter in half after its made and add different ingredients and then bake them all at once. These light and fluffy muffins are a great treat for any gluten-free eater or anyone for that matter!

  • 1 1/8 cups Gluten Free Baking Flour *

  • 1/2 tsp mixed spice

  • 2 1/2 tsp baking powder

  • 4 tbsp butter

  • 1/4 cup brown sugar

  • 2 eggs

  • 1/2 cup milk

  • 1/2 cup blueberries

Melt butter. Beat in sugar, eggs and milk. Add flour, spice, baking powder and blueberries, then mix to combine.

Line muffin tins with paper cups and fill 3/4 full.

Bake at 350F for about 18-20 minutes.

* I buy the Bob's Red Mill baking flour because it already has all the different gluten-free flours you need mixed together.

1 comment:

Katie said...

Oh yummy!! That looks sooo good! I make my dad's muffins with wheat free flours, but never tried with gluten free. I'll have to try this recipe. Thanks!