Simple Gluten Free Blueberry Muffins
The mornings are brighter and happier with the addition of these blueberry and buttermilk muffins. As they cook the fresh blueberries release their sugars, rounding out the tartness which pairs beautifully with the rich flavor of the buttermilk. Who said gluten free baking can’t be as good as the real thing? Paired with a lemon tea to contrast the sweetness, these muffins are a perfect rival for gluten filled muffins. Amazon has a lovely lemon tea from Harney and Sons that is reasonably priced,
Cooking Time: 22 mins
Cooking Temp: 350 degrees, Makes 6 , Double for 12
Ingredients:
4 T butter softened
½ t vanilla
⅓ C sugar
1 egg
½ C water
2 T buttermilk powder
1 C gf flour
½ t baking powder
½ t baking soda
¼ xanthum gum
½ t salt
½ C fresh blueberries (pro-tip, toss blueberries in 1 T gf flour to prevent sinking).
Steps:
- First, preheat the oven to 350 degrees and prepare a muffin tin with paper liners.
- Cream together the butter, sugar and vanilla.
- Next, add one egg, and water, beat until well mixed.
- Incorporate the flour, buttermilk, baking powder, baking soda, xanthum gum and salt into the mix.
- Toss the blueberries in a Tablespoon of flour and gently fold them into the muffin tin.
- Fill each liner about halfway full.
- Finally, bake, cool, and try to wait until they have cooled. Enjoy your new favorite gluten free muffins
-Patience
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