Gluten-Free Blueberry Muffins
These gluten-free blueberry muffins are light, moist and perfect for a Sunday brunch or portable breakfast.
No ratings yet
Gluten-Free All-Purpose Flour
gluten-free flour blend*
omit if your flour blend contains it
avocado, sunflower, canola, safflower, vegetable
Place the flour, baking powder, salt and xanthan gum in a large mixing bowl and stir well.
Beat the sugar, sour cream, oil, eggs, vanilla extract together in a small mixing bowl.
Add the liquid mixture to the dry ingredients and stir a few times.
Gently stir in the blueberries.
Fill the liners almost to the top with about 1/4 cup batter. I use a 1/4 c measuring cup.
Bake for 9 minutes. Rotate the pan 180° and bake an additional 10-11 minutes or until the top looks set and it springs back from a gentle tap.
Cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.
My preference for a store-bought blend is
King Arthur Flour's Gluten-Free All Purpose Flour
King Arthur Measure for Measure Flour
which has xanthan gum added.
If you use a flour blend that has xanthan gum, omit it from the recipe.
To mix up your own gluten-free flour blend, combine: 2 cups brown rice flour, 2/3 c potato starch and 1/3 c tapioca starch.
Did you make this recipe?
Let me know
how it was! Tag @chefjanetk on Instagram.