Gluten Free Blueberry Muffins

If you’re craving blueberry muffins then here is a recipe that tastes as good as it looks!  Perfect for an on-the-go breakfast or after school snack.

Here’s What You Will Need:

2 C. Superfine Brown Rice Flour (white rice makes these eerily pale)

2 tsp. Baking Powder

1/2 tsp. Salt

1tsp. Vanilla

Zest of One Lemon

1 Egg, lightly beaten

1 1/2 C. Buttermilk (if you don’t have any, simply add 1 T. apple cider vinegar or 1 T. of lemon juice to a measuring cup and fill with regular milk to the one cup mark.  Allow to sit on the counter for 5 minutes or so before adding to your recipe.

1/2 C. Vegetable Oil

1 1/2 C. Frozen Blueberries, thawed and drained

2 T. Granulated or Decorator’s Sugar, reserved for sprinkling

Preheat the oven to 400 degrees and line a muffin tin with cupcake liners.  Lightly grease the inside of the liners with gluten free non-stick spray.  I know this sounds like overkill but it will help the liners peel off easier.  Or skip the liners altogether and simply spray the tins.

Whisk together all of the dry ingredients.

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Add the egg, oil, zest, and milk mixing until no lumps remain.

Isn't this the cutest little whisk you ever did see?

Isn’t this the cutest little whisk you ever did see?

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Gently stir in the blueberries.

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Spoon batter into muffin tins – about 3/4ths of the way full.

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Sprinkle with reserved sugar and bake for 12-15 minutes or until a toothpick inserted comes out clean.

Baked without a paper liner.

Baked without a paper liner.

Baked with a paper liner.

Baked with a paper liner.

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