Although I already have a recipe for blueberry muffins here on my blog, I was in the mood to come up with a new recipe and just experiment a little to see how they turned out. I am pretty happy with this recipe and thought I would share it as a little welcome back blog post. It has been a minute since I have posted anything on here, so sorry to anyone that looked forward to any recipes I shared, but I’m back now with a lot of ideas and recipes hopefully coming your way! This is a quick and simple recipe, perfect to whip up anytime of the day.
SERVES [12]
INGREDIENTS:
•1 1/2 cups gluten free flour +2 Tablespoons
•3/4 cup granulated sugar
•1/2 cup whole milk
•1/3 cup canola oil
•1 1/2 teaspoons baking powder
•1 teaspoon ground cinnamon
•1 teaspoon baking soda
•1 teaspoon vanilla extract
•1/2 teaspoon salt
•1 cup blueberries, fresh or frozen
DIRECTIONS:
1.) Preheat oven to 350ºF and line a muffin tin with liners, or you can you just grease with cooking spray.
2.) In a stand mixer, or a large bowl, beat together the sugar, egg, and vanilla extract until lighter in color. Add in the baking powder, cinnamon, baking soda and salt. Mix until combined.
3.) Then, add in the gluten free flour, canola oil, and milk. In a small bowl, add the 2 tablespoons of gluten free flour to the blueberries and gently toss to coat. This will help the berries to not sink to the bottom of the muffins. Fold the blueberries gently into the batter.
4.) Divide the batter between the muffin tin and top each muffin with a small sprinkle of granulated sugar. Bake for 15-18 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Serve warm with butter or jam.
