Gluten Free Blueberry Muffins

READY IN: 25mins
SERVES: 18
YIELD: 18 Muffins
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat oven to 375°.
  • Butter 18 muffin cups (or 12 for large muffins).
  • Sift together tapioca flour, potato starch, rice flour, and xanthan gum. This will be your replacement flour mixture.
  • In a bowl, mix the butter until creamy.
  • Add sugar and beat until fluffy.
  • Add eggs one at a time, beating throughout.
  • Beat in salt, baking powder, and vanilla.
  • Fold half of flour mixture then half of milk into batter.
  • Fold in remaining flour mixture and milk.
  • Mix blueberries into batter.
  • Pour into muffin cups.
  • Bake 15 to 20 minutes or until ready.
Advertisement