I was a great baker before I went gluten-free. For those of you that are also gluten and wheat free, you know how different baking is when you are unable to use wheat flour. Everything has a different texture! I had to go gluten/wheat free due to an allergy and IBS. My digestive system is much happier, but I do miss baking!
I have slowly been experimenting with my old recipes. unfortunately there have been more misses than hits! However, this weekend I perfected my Gluten Free Blueberry Muffin recipe. I’m happy to share it, and I think you will love it! Oh, and it was taste tested by the hubby and kids. Everyone approved! 🙂
Amber’s Gluten Free Blueberry Muffins
1 and 3/4 cup King Arthur gluten-free flour
1 Tbsp baking powder
1/2 tsp salt
1/4 cup softened butter
1/2 cup sugar
3/4 cup milk or Trader Joe’s gluten & dairy free rice milk
1 tsp vanilla
1 cup frozen wild Maine blueberries
Preheat oven to 400 degrees. In a large bowl, mix the first three ingredients together.
In a second bowl, squish the softened butter and sugar together. Beat in the egg, milk, and vanilla until it’s fairly smooth.
Pour into the first bowl. Stir just until it’s mixed. It will be lumpy but don’t overmix!
Gently fold your blueberries into the batter, trying not to crush them.
Spray your muffin pan with canola oil spray, or use paper liners.
Fill about 3/4 full, you should have just enough for 12 muffins.
Bake approx 18-23 minutes, just until the tops are golden brown.