Gluten Free Blueberry Muffins
"These muffins are delicious and rise very nicely, so they're not dense like other gluten free recipes."
photo by sugarphine
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
12 Muffins
- Serves:
- 12
ingredients
- 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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Reviews
-
Did not like this recipe at all. The consistency tasted crumbly and definitely not sweet enough. No one in my family would eat it. -
These blueberrry muffins are very good. Nice consistency! The only change I made was to add 1/2 cup of sugar to the dry ingredients. Then they were just the right sweetness. My family likes to cut them in half, butter them, and then sprinkle a little sugar on them.
