I made these muffins for my son’s wonderful kindergarten teacher (who is having a baby!). I made them with butter and milk, but you can use vegan butter (I like Earth Balance Buttery Sticks and no one is paying me to say so) and soy or rice milk.
Here’s the recipe:
Gluten-Free Wild Blueberry Muffins
1 stick of butter
1 cup sugar
2 large eggs
2 teaspoons vanilla
1 cup gluten-free flour mix*
1 cup Bob’s Red Mill Gluten-Free Flour Mix**
1 ½ teaspoons xantham gum
1 ½ teaspoons baking powder
½ teaspoon sea salt
½ cup milk (I used 1%)
2 cups frozen wild blueberries (or fresh blueberries)
Preheat the oven to 350 degrees. Spray or butter a 12-cup muffin pan. Combine the flours, xantham gum, baking powder, and salt.
Beat the butter and sugar until light and fluffy. Beat in the eggs one at a time. Mix in the vanilla.
Add the flour and mix on low until just combined. Add milk on low until just combined. Fold in blueberries.
Spoon batter into muffin pans filling almost to the top. Cook about 25 minutes or until the tops are golden brown and a toothpick comes out clean.
*basic gluten-free flour mix – 3 cups white rice flour, 1 cup potato starch, ½ cup tapioca starch.
**I use the 2 flour mixes because I like the texture and flavor. If you don’t want to mix your own flour you can use 2 cups of Bob’s mix.