Recipe: Blueberry Muffins

May 8, 2013

These gluten free blueberry muffins were so delicious I decided to share the recipe.
My family makes them gluten free. In order to do so we use a combination of almond flour, tapioca flour and potato flour, and 1 cup of brown rice flour. 


2/3 cup butter
3/4 cup sugar (sugar in the raw)
3 eggs
3 cups flour
3 teaspoons of baking powder
1 teaspoon salt 
1 cup milk (we use almond milk)
1 can blueberries, drained


Cream the butter and sugar until fluffy. 

Add the eggs, one at a time, beating after each addition. 

Sift together the flour, baking powder and salt. 

Add the dry ingredients alternatively with milk. 

When well blended, add the blueberries. 

The mixture will keep in the fridge for two to three weeks. 

Bake in greased muffin tins at 375 for 15 to 20mins.

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