A gluten-free muffin recipe bursting with fresh blueberries. A nice breakfast treat or portable gluten-free snack.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 1/2 cups almond meal
- 1/4 cup all purpose gluten-free flour mix
- 1/4 cup tapioca flour
- 1 tablespoon GF baking powder
- 1/2 teaspoon salt
- 2 teaspoons guar gum
- 1/2 teaspoon cinnamon
- 1/2 cup softened butter
- 3/4 cup honey
- 2 eggs
- 1/4 cup buttermilk OR dairy free substitute (coconut milk works well)
- 1/2 cup crushed fresh blueberries
- 2 cups whole, fresh blueberries
Preheat oven to 400º
In a medium bowl mix all dry ingredients together. Set aside. In a large mixing bowl beat butter and honey until light and fluffy. Add eggs and milk and beat on low until blended. Slowly add dry ingredients and beat on low just until batter is moist. Gently fold crushed and whole blueberries into the batter. Spoon batter into a paper-lined muffin pan. Bake 30 minutes or until done. Cool on a rack before removing paper liners.
Makes about 12 large or 14 medium muffins
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.