Oh, my, goodness! These slightly sweet and perfectly moist gluten free blueberry muffins are better than the ones we get at the local coffee store! This gluten free blueberry muffin recipe is definitely worth ooohhing and aahhhing about while you enjoy these tasty little morsels for breakfast. I baked the muffins for 35 minutes and the only thing that I did differently is that I used honey, instead of raw sugar.
Prep Time
10 Minutes
Cook Time
35 Minutes
Yield
18
Difficulty Level
Easy (Beginner)
Ingredients
10 tblspns soft butter
1 cup white sugar
2 big eggs
2 tspns lemon zest
1 cup sweet white sorghum flour
1 cup white rice flour
1 cup tapioca flour
1 ½ tspns baking powder
½ tspn baking soda
½ tspn salt
1 ½ cups plain yogurt
1 cup blueberries
2 tblspns raw sugar
Instructions
1. Preheat the oven to 375
2. Combine all the dry ingredients together and set them aside.
3. Cream the butter and sugar together
4. Add one half of the dry ingredients, while mixing
5. Add one-third of the yogurt and combine until homegenous mixture
6. Add one-half of the remaining dry ingredients to the mix
7. Continue adding from the ingredients and yogurt until they everything is mixed-in
8. Add blueberries
9. Oil a muffin tin well, then sprinkle with white rice flour each cup
10. Fill each space for muffin 2/3rds full
11. Sprinkle the raw sugar over the top
12. Bake the muffins for about 35 minutes
Ready in : 45
Course : Dessert, Snack
Recipe Type : Breakfast, Gluten Free Recipes
