Wednesday, July 14, 2010

Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins
Makes 12-16 muffins

2 cup all purpose gluten free flour*
2/3 cup organic cane sugar
1 tablespoon Rumford baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups unsweetened fresh blueberries
½ cup milk or milk substitute (I used vanilla flavored coconut milk)
½ cup oil (I use ¼ cup melted butter and ¼ cup coconut oil)
2 large eggs or enerG egg replacer
½ teaspoon pure vanilla extract
Streusel topping (1/2 cup brown rice flour, 1/3 cup organic brown sugar, 2tbsp melted butter mixed together)

*I prefer Tom Sawyer Gluten Free Flour or Gluten Free Pantry All Purpose Flour for cakes and muffins. If using a different flour you will need to add 1 tsp xantham gum.

Preheat oven to 375 degrees. Spray muffin pan with cooking spray or use cupcake holders.
Mix streusel topping and set aside.
Mix flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Add blueberries; stir to coat evenly.
Combine milk and oil in small bowl; Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just blended. The mixture will be light and fluffy.
Spoon in to the top of muffin pan. (gfree batters do not rise very much)
Sprinkle top with streusel topping.
Bake 18 – 25 minutes until lightly golden. Remove muffins from pan and serve immediately or cool on a rack.

Prep Time: 25 minutes. Baking time: 20 minutes. Total time: 45 minutes.

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