Gluten Free Blueberry Muffins
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“These muffins are delicious and rise very nicely, so they're not dense like other gluten free recipes.”
Gluten Free Blueberry Muffins
1 recipe photo
READY IN:35mins |
SERVES:12 |
YIELD:12 Muffins |
UNITS:US |
Ingredients Nutrition
- 2 1⁄2 cups brown rice flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 cup honey
- 1⁄3 cup vegetable oil
- 1⁄3 cup milk
- 1⁄2 teaspoon vanilla extract
- 3 eggs
- 1 1⁄2 cups blueberries (fresh or frozen)
Directions
- Preheat the oven to 325.
- Line 12 muffin cups.
- In a large mixing bowl, stir together the flour, baking soda, baking powder, salt and cinnamon.
- In a separate bowl, blend the honey, vegetable oil, milk, vanilla and eggs.
- Stir the wet ingredients into the dry ones.
- Gently mix in the blueberries.
- Divide the batter evenly into the muffin cups.
- Bake for 20-25 minutes.
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Gluten Free Blueberry Muffins