The muffin is a great treat that resembles a cupcake, but is so much healthier, as it is made with more whole grain flour and a lot less oil and sugar than cake. It also pairs up well with a multitude of ingredients like chocolate, blueberries, cinnamon, nuts, raisins and more.
We made it a priority to come up with a tasty gluten-free muffin that had the versatility to provide the foundational moist and shelf stable muffin. We’re starting it all out with that old traditional favorite, the Gluten-Free Blueberry Muffin.
Gluten-Free Blueberry Muffins
- ½ cup oil
- 1 ¼ cups white sugar
- 1/4 cup packed brown sugar
- 1 cup water
- 2 large eggs
- 3 cups Mehl's Gluten-Free All-Purpose Flour
- 1/2 tsp cinnamon
- 1 tsp almond extract optional
- 1 tsp vanilla extract
- 1 cup blueberries
- 2 tsp baking powder
- 1 tsp baking soda
Preheat oven to 350°F
Add all ingredients to mixing bowl and mix until well blended.
Spoon mixture into muffin cups or greased muffin pan. Fill each cup about 2/3 full.
Bake for approximately 30-35 minutes. Every oven is different. Test with dry knife or toothpick to confirm when muffins are fully baked.
Remove from pan and cool on a wire rack.
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