Practical Homemaking 

Gluten Free Blueberry Muffins 

Here is a recipe I have to share with you.  These Blueberry muffins are a creation of my mom's...and they are so yum!  A friend gave me the recipe after she realized that I had eaten four of them in one sitting.  (She made a bunch of little ones!).  And so I brought it home and told mom she had to try it.  And mom (the Gluten-free snob) liked them!  I consider any GF recipe that passes mom's elite palette a success. :) So here you are, the best GF Blueberry Muffins we've found yet! 

Ingredients:

2 cups GFM's Rice Almond blend flour

2 tsp. Baking powder

1 1/4 tsp. Xanthan gum

¼ tsp. Salt

½ cup butter

1 cup sugar

1 cup vanilla yogurt

1 egg

1 tsp. Vanilla

¼ cup raw milk

2 cups blueberries

2 Tbsp. Sugar for sprinkling

Directions:

Preheat oven to 375 degrees. Grease muffin tins. Measure out blueberries & set aside. In medium bowl combine dry ingredients and lightly whisk with a fork. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add yogurt, egg, vanilla and milk. Mix until well combined. Add dry mixture a little at a time to your wet ingredients just until flour is mixed in, but do not over mix batter. Carefully fold in blueberries. Fill muffin tins to top with muffin batter. Lightly sprinkle tops of muffins with sugar. Bake for 25-­30 minutes. 

Enjoy!

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