These delectable gluten-free blueberry muffins from Gluten-Free Girl and The Chef are a sweet way to begin the morning. A blend of white sorghum flour, white rice flour, and tapioca flour create a muffin that is light and airy. The addition of yogurt adds moisture and a hint of tang that makes these blueberry muffins so incredibly delicious. You can use fresh or frozen blueberries for this dish. I like to toss them in some flour before adding them to the batter so that they are suspended evenly throughout the muffin instead of sinking to the bottom. Serve your homemade gluten-free blueberry muffins with a hot mug of coffee and plenty of butter.
10 tablespoons unsalted, soft butter
1 cup white sugar
2 large eggs
2 teaspoons lemon zest
1 cup sweet white sorghum flour
1 cup white rice flour
1 cup tapioca flour
1 ½ teaspoons baking powder (or ½ teaspoon cream of tartar, ½ teaspoon baking soda, ½ teaspoon cornstarch)
½ teaspoon baking soda (if combining above, add another ½ teaspoon to mix)
½ teaspoon salt
1 ½ cups plain yogurt
1 cup blueberries (frozen are fine)
2 tablespoons raw sugar
For full recipe instructions, click here.
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