Gluten-Free Blueberry Muffins

Tools Used: Perforated Baking Sheet, Mini Muffin Tray, Stainless Mixing Bowl, Citrus Press, Blender Spatula, Whisk Spatula

Ingredients

• 1 1/2 cups gluten free flour

• 1/2 cup almond flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 teaspoon nutmeg

• 2 large eggs

• 2/3 cup sugar

• 1/2 cup vegetable oil or melted coconut oil

• 1 tablespoon lemon juice

• 1 cup whole-milk yogurt

• 1 cup blueberries

• Turbinado Sugar for sprinkling

Directions

• Preheat the oven to 425 degrees F. Place the Mini Muffin Tray on a Perforated Baking Sheet, and set aside.

• In the Stainless Mixing Bowl, whisk together the dry ingredients. Set aside

• In the bowl of a stand mixer fitted with a paddle attachment, add the eggs and sugar. Beat together until the mixture is light and fluffy, about 5 minutes.

• With the mixer running on low, slowly drizzle in the oil. (Do this slowly so you keep the air you mixed into the eggs/sugar). Add the lemon juice and mix.

• With the mixer running on low, add 1/3 of the flour mixture followed by 1/2 of the yogurt. Mix until combined then add another 1/3 of the flour mixture. Add the rest of the yogurt and mix until combined. Then add the rest of the flour and mix until incorporated. Scrape down the sides and bottom of the mixer and mix for another 15-20 seconds until the batter is totally smooth.

• Fold in the blueberries with a rubber spatula. Using a cookie scoop portion batter evenly into the Mini Muffin wells. Sprinkle the Turbinado Sugar evenly over the top of the muffins.

• Bake for 11-13 minutes or until the muffins are lightly browned on top and a toothpick inserted into the center comes out clean.

• Let the muffins cool in the Muffin Tray for 5 minutes, then transfer to a wire rack to cool completely.

• * Makes 32 Mini Muffins

* I have had requests lately for Gluten-Free cooking classes.  I have made these blueberry muffins multiple times and they always turn out perfect.  I have used both the vegetable oil or the coconut oil with great results.  Fresh blueberries are also best used in this recipe.  

The best Gluten Free Flour that I have found is the CUP4CUP flour.  It can be easily ordered from Amazon. It does not have that grainy flour texture and it is the best quality.  Freshly ground nutmeg from a spice grinder or a microplane makes a big difference in the taste.  Very worth it

-- 

Download the recipe here.