Saturday, July 10, 2010

Light and Fluffy Gluten Free Blueberry Muffins

These are my Light and Fluffy GF Blueberry Muffins.  These aren't heavy or dense like some muffins tend to be. These are flavorful and filling.  Great for breakfast on the go.


1 cup sweet rice flour
1/2 cup tapioca flour
1/2 cup millet flour
1/2 cup arrowroot
1/4 cup sweet white sorghum flour
1/4 cup quinoa flour
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup applesauce
2 cups fresh blueberries
1/2 cup vegetable oil
1 3/4 cup sugar
1/4 teaspoon cinnamon
3 tablespoons pure vanilla extract
3 eggs

Begin by whisking all the dry ingredients (save for the sugar) together in a separate bowl and set aside.  Mix the remaining ingredients together in the stand mixer. Then add the flour in a third at a time mixing thoroughly in between each addition.  Line your muffin tin with paper cup liners, spoon in the mixture about 2/3 full.

Carefully remove from muffin tin and cool on a wire rack.  I had to use a plastic spoonula to gently remove the muffins (at this stage they are extremely soft, light, and airy and you don't want to squish them).

These may not be the prettiest muffin tops in the world, but they taste DELICIOUS!


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