Gluten free blueberry muffins can be a cinch to make. A few weeks ago I shared my revised recipe for a gluten free master baking mix (like Bisquick, but much healthier.) The great thing about this mix is the ease of preparation for so many baked goods! Muffins are one of the first recipes I tried with the new mix.
I've made double chocolate chip muffins, apple cinnamon muffins, and these lovely little blueberry muffins. Each batch turned out a really delicious, light, and fluffy muffin! This recipe is for a small batch of 6 muffins. It could easily be doubled or tripled depending on how many muffins you need.
For high rising gluten free muffins, make sure to fill your muffin tin until it's almost full. Another trick: To get pretty round muffin tops -- wet your finger with water and smooth out the top of the muffin batter before placing it in the oven.
Preheat oven to 350 degrees. Line a muffin tin with 6 paper liners. In a medium sized bowl add gluten free master baking mix and sugar. Stir together and add milk, egg, and vanilla. Stir wet ingredients into dry ingredients. Fold in frozen blueberries. Fill muffin tins 3/4 full with batter. Bake for 17-20 minutes until muffins are golden brown and a toothpick inserted in the middle comes out clean. Cool on a wire rack and serve!
Egg-Free Option: Replace the egg called for with 3 tablespoons of hot water mixed with 1 tbsp. of ground flax seeds.
I haven't tried the muffins using agave nectar or honey in place of the sugar, although I'm quite positive it would work with very good results!
Muffins are one of the most adaptable gluten free baked goods. If you don't have any Master Baking Mix, use any type of gluten free pancake or baking mix you have on hand. Make sure the mix has leavening ingredients and xanthan gum!
This recipe has been listed at Amy's Slightly Indulgent Tuesday's! Make sure to check out her blog for other fantastically healthy & delicious gluten free, sugar free recipes!