Gluten Free Blueberry Muffins
Ingredients
2 cups gluten-free all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup whole milk
2 large eggs
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 1/2 cups Driscoll's Blueberries
Preparation
1
Preheat oven to 375°F. Lightly butter or grease a 12-cup muffin pan or line with paper liners.
2
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. Batter will be thick, do not over stir.
3
Divide batter evenly between muffin cups, filling each about three-fourths full.
4
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 remove to wire rack to cool completely.
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About
People with wheat-allergies no longer have to forego delicious treats like blueberry muffins. With many gluten-free flours on the market it's easy to make them from scratch. Xanthan gum is an important ingredient in gluten-free baking as it helps provide structure. Recipe courtesy of Driscoll's.
Yield:
12 servings
Added:
Friday, January 25, 2013 - 12:27pm
Comments
March 22, 2013
I just made these and they are wonderful!! I added a few extra blueberries and shouldn't have, but they are the best gluten free baking I've done so far (not that I've done much yet). I never would be able to tell they are gf. Thanks so much for this recipe!