Over the weekend, a group of us from Bob’s Red Mill attended Natural Products Expo West in Anaheim, Ca. While there, we gave away samples of our gluten free blueberry muffins using our new Gluten Free 1-to-1 Baking Flour. I, honestly, couldn’t believe how well received they were. This is an event with thousands of booths, many giving away samples and goodies of their own. Word of our muffins spread throughout the show and folks were coming for muffins all day, even though we only served them for breakfast. They were (are) that good.
This is the same recipe on our package for Gluten Free 1-to-1 Baking Flour and the same recipe we sampled at the show. It’s solid and reliable and utterly delicious. Blueberry muffins are one of my all-time favorites and I’m so pleased that these gluten free muffins taste like the real deal. Bake a batch, sprinkle with our new Sparkling Sugar and prepare for the accolades you’ll get from all who try them.
Gluten Free Blueberry Muffins
- 2 cups Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- ½ cup (1 stick) Butter, softened
- 1 ¼ cups plus 1 Tbsp Sugar, divided
- 2 large Eggs
- ½ cup Buttermilk
- 1 ½ cups fresh Blueberries
STEP 1 Preheat oven to 425° F. Grease a muffin pan with butter or nonstick spray or line with paper baking cups.
STEP 2 Whisk together flour, baking powder and salt. Set aside.
STEP 3 In a large bowl, cream together butter and 1¼ cups sugar until light and fluffy, scraping down the sides of the bowl often. Add eggs one at a time, beating well after each addition.
STEP 4 Add half the flour mixture and beat until just blended. Beat in buttermilk, then add remaining flour mixture and beat until blended. Gently fold the blueberries into the batter.
STEP 5 Spoon batter into prepared muffin pan. Sprinkle with remaining 1 Tbsp sugar.
STEP 6 Place pan in oven and immediately reduce heat to 375° F. Bake for 30 minutes or until muffins are golden brown. Cool in pan for 5 minutes. Move to wire rack to cool completely. Makes 12 muffins.