These muffins make the perfect weekend breakfast if you want something a little different to your usual weekly breakfast! They’re also a nice and quick breakfast to grab during the weekdays when you don’t have time to make your own. I used fresh blueberries in this recipe, but you can also use frozen blueberries if you would like. Just be prepared for your whole batter to take on a purple hue!
YOU WILL NEED:
•1 large bowl
•1 small bowl
•A whisk
•Muffin liners
•2 muffin trays
INGREDIENTS:
•1 1/2 cups gluten free flour
•1 cup granulated sugar
•3 eggs, separated
•1/3 cup plain yogurt
•1/4 cup canola oil
•1 cup blueberries
•1 teaspoon baking powder
•1 teaspoon baking soda
•2 teaspoons vanilla extract
•1/2 teaspoon salt
DIRECTIONS:
1.) Preheat oven to 350º and line your muffin trays with the liners. In a large bowl, beat together the sugar, egg yolks, vanilla, canola oil, and salt until lighter in color.
2.) Then, add in the baking powder, baking soda, and gluten free flour. The batter will be quite thick at this point, so add in the yogurt. Then, gently fold in your blueberries, being especially careful if they are frozen blueberries.
3.) In a separate bowl, whisk the egg whites until they reach stiff peaks. Then, gently fold it into the rest of the batter.
4.) Spoon the mixture into the muffin liners and bake for 13-15 minutes. (For an optional topping, you can add sanding sugar for additional texture and crunch on the top!)
