Blueberry Muffin 2

Blueberry Muffins

A light tender muffin with fresh blueberries.

Blueberry Muffin 2

 

Blueberry Muffin 2

Blueberry Muffins

Angie Halten
A light tender muffin with fresh blueberries.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 12

Ingredients
  

  • 1 cup rice flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca flour
  • 1/4 cup arrowroot flour
  • 1 1/4 tsp xanthan gum
  • 1 Tbsp baking powder
  • 1/2 cup sugar
  • 1 tsp salt
  • 2 eggs beaten
  • 3/4 cup milk or milk substitute
  • 1/4 cup butter or margarine melted
  • 1 Tbsp vinegar
  • 1 cup blueberries fresh or frozen
  • 2 Tbsp sugar

Instructions
 

  • Thoroughly mix the baking powder, sugar, salt, rice flour, potato starch, tapioca flour, arrowroot flour and xanthan gum together.
  • Mix in the eggs, milk, melted butter and vinegar. Stir until they just begin to blend. Finally, add the blueberries and stir in just until mixed.
  • Pour batter into a greased/paper lined muffin tin. Sprinkle a bit of sugar on top, then bake at 400F for 20 to 25 minutes, or until internal temperature of muffin reaches 205°F, using an instant read thermometer.
Tried this recipe?Let us know how it was!
See also
Pumpkin & Honey Muffins

 

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