Gram's Blueberry Muffins - gluten-free style!
Gluten Free Blueberry Muffins ... just like my Gram use to make!
- 1 3/4 cup My 1:1 GF Flour
- 1/4 tsp Xantham Gum
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Sugar
- 1/4 cup Melted Margarine (or Butter if you prefer) Block Parkay Margarine is what I use as it is dairy free.
- 1 Egg
- 3/4 cup Milk Use non-flavoured milk substitue if needed
- 1 tsp Vanila
- 1 cup Blueberries frozen or fresh will work!
- 2 tbsp Gluten Free Oats
- 1 tbsp Brown Sugar
- 1 tsp Cinnamon
In a large bowl measure and mix the dry ingredients. Use a whisk to mix. If you are not using my flour, please refer to the tips page in my e-cookbook or take a muffin or 1:1 flour class for my suggestions on flour blend to use. If you are using a different flour it can really change the consistency of the muffin. Make sure you notice if the other flour has xanthan gum or guar gum. If it does, don't add the xanthan gum in this recipe. Also, remember to measure all ingredients exactly, as that is very important in gluten free baking.
In a small bowl measure and mix the the melted margarine (cooled), egg, vanilla and milk.
Pour the wet ingredients into the dry and stir with a spoon. Refer back to the Tips and Techniques page in e-cookbook or video demo for instructions on how to mix and what to do with batter, this is important!
Stir your topping ingredients together in a small bowl and then sprinkle evenly on top of your prepared muffins.
Bake in a 400 degree F oven for 20 minutes. Let the muffins cool in the pan for 10 minutes before you remove them to a cooling rack to cool completely. These muffins can be eaten warm and are not gummy.
I have tried this recipe for raspberry, peach, and apples ... and it tastes great as well! Have fun experimenting with your favourite fruit.
Gluten Free KOB