Gluten Free Blueberry Muffins
It seems we are having a Peek a Boo kind of Spring.
One day here, gone the next.
It is encouraging though, that the patches of snow laying under shelter of our trees in the backyard, are almost gone.
Soon, some new sprouts from my long forgotten bulbs should make an appearance.
I am ready.
For now, I am enjoying a beautiful bouquet of daffodils that are brightening up my kitchen.
And the smell of just baked blueberry muffins perfuming the air.
Ingredients
- 1 cup sorghum flour
- 1/2 cup almond flour
- 1/2 cup tapioca starch
- 1/4 cup coconut flour
- 1 cup light brown sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp xanthan gum
- 1/4 tsp salt
- 2 tsp cinnamon, separated
- 3 eggs, room temperature
- 1 tsp vanilla
- 1/2 cup oil
- 1/2 cup milk, plus perhaps a few Tbs more depending on batter
- 2 cups blueberries
- 1/4 granulated sugar
Instructions
Preheat oven to 350 degrees.
Line muffin tin with paper liners.
In large mixing bowl add flours, add potato starch, sugar, baking soda, zanthan gum and salt.
Mix in beaten eggs, oil, milk and vanilla.
Mix just to combine.
Add berries. Do not over mix.
If batter is too dry add more milk a tablespoon at a time.
Sprinkle granulated sugar mixed with 1 tsp of cinnamon over the top of each.
Drop by tablespoons into paper liners.
Bake 20-25 minutes or until nicely browned and toothpick inserted in center comes out clean.
Cool for a few minutes then place on wire rack to completely cool.
Bake
Notes
You may need to add more milk coconut flour tends to soak up liquids. Add 1 Tbs at a time if you feel your batter is too dry.
