This is a gluten-free recipe for Blueberry Muffins contributed to us by Mr. Walton! This is taken directly from the Recreating Happiness website. Here is the link: https://recreatinghappiness.com/breakfast-recipes/copycat-betty-crocker-blueberry-muffins-gluten-free-as-always/
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
- ⅓ cup oil
- 2 large eggs
- 1 cup milk
- 1 cup sugar
- ½ tsp vanilla extract
- 1 cup + 1 tbsp white rice flour, divided
- ½ cup sorghum flour
- ½ cup potato starch (not flour!)
- 2½ tsp baking powder
- 1 tsp xanthan gum
- ½ tsp salt
- 1 pint blueberries
- Preheat oven to 350 degrees. Fill muffin tin with paper baking cups or lightly grease and rice flour.
- In a large bowl whisk together the oil, eggs, milk, sugar, and vanilla. Set aside.
- In small bowl combine 1 cup of the white rice flour, the sorghum flour, potato starch, baking powder, xanthan gum, and salt.
- Stir the dry ingredients in the small bowl into the large bowl until well combined (bonus: no gluten means you can stir to your heart’s content!).
- Toss the blueberries with the remaining 1 tbsp white rice flour (I used to skip this step but it truly makes a huge difference in distributing the berries throughout the muffins). Now fold the blueberries into the batter.
- Fill muffin cups ⅔ full. Bake 30-35 minutes until tops are lightly browned and tops spring back when lightly pressed.
I love a good blueberry muffin, which are very hard to come by if they are not homemade (no blueberry muffin has ever come close to the ones my mom makes). If you prefer all-purpose flour, then use a 1:1 ratio (a cup and a half + a tablespoon) of the flour of your choice. Enjoy, and Happy Holidays!
