Gluten Free Blueberry Muffins
This week we bought a bunch of organic blueberries and Rob said blueberry muffins sounded really good. I did a quick Google search and came up with a recipe from King Arthur Flour. I did not have all the ingredients needed and a few of the original recipe ingredients I don’t like to use (regular oil, xantham gum) so I decided to loosely follow the recipe and see how it turned out.
On my first run I used Auntie’s All Purpose Flour that I had received from Rita’s to try. The recipe turned out great and made 12 muffins instead of 6. On my next try I was almost completely out of Auntie’s and I was making a double batch so I used some Bob’s Red Mill All Purpose and Bob’s Red Mill Muffin and Biscuit mix. Both batches came out great so use whatever type of all purpose mix you have or make your own!
Here is my adapted recipe, items with the * are changes from the original recipe:
1 cup of Gluten Free All Purpose Flour*
1/3 cup Organic Sugar
1/4 teaspoon sea salt
1 teaspoon baking powder
sprinkle of nutmeg
1/2 teaspoon of guar gum*
1/4 cup coconut oil*
1 large egg (or 2 small)
1/2 cup almond milk
1/2 teaspoon vanilla
3/4 cup fresh blueberries (or a small carton)
The orignal recipe said it would make six muffins, but all 3 of my batches made 12 good sized muffins. They were also finished in 20 minutes instead of 25 so make sure to check them so they don’t burn! If you make these let me know how they turn out. Happy Eating!