Blueberry muffins are a comfort food you do not need to go without if you are gluten-free. With this recipe you can enjoy the warm, soft goodness of fresh-baked muffins, popping with sweet-tart blueberries. If you don’t have blueberries, substitute another berry such as raspberries, black raspberries, or mulberries. I chose to use raspberries for the muffins pictured below.
GLUTEN-FREE BLUEBERRY MUFFINS
(Healthy Gluten-Free Cooking)
1 1/2 c. rice flour
1/2 c. tapioca flour (or 1/2 c. rice flour + 1 Tbsp. cornstarch)
1 tsp. baking soda
2 tsp. baking powder
1 tsp. xanthum gum (optional — I did not use this)
1/4 tsp. salt
3/4 c. sugar (less if you want)
5 Tbsp. butter, melted and cooled
1 egg, beaten
3/4 c. buttermilk (add 1 Tbsp. vinegar to 3/4 c. regular milk)
2/3 c. fresh berries (if using frozen, baking time will need to be lengthened)
Preheat oven to 350F. Mix together flours, baking soda, baking powder, xanthum gum, salt and sugar with a wire whisk. In a separate bowl, combine butter, egg, and buttermilk. Carefully mix dry ingredients into wet, being sure not to overmix. Fold in berries. Line a muffin tin with muffin cups and fill 2/3 full. Bake at 350F for 25 minutes or until done.