Blueberry Muffins - Gluten FreeContributed by: Carol Fenster, Ph.D.Gluten Free!
DirectionsStep 1Preheat oven to 400°F. Coat standard 12-cup muffin tin (2” diameter base, 1-1/4” deep) with cooking spray or use paper muffin liners, set aside.Step 2Stir together flours, gelatin powder, xanthan gum, baking powder, sugar (if using honey, add with liquid ingredients) and salt in large bowl. Make well in center.Step 3In a small bowl, whisk together milk, oil, eggs, vanilla extract, and lemon peel. Pour into well of flour mixture. Stir just until ingredients are moistened. Gently fold in blueberries. Batter will be very soft. Spoon batter into muffin tins.Step 4Bake for approximately 25 minutes, or until tops of muffins are lightly browned.Remove from oven. Combine powdered sugar and lemon juice to form glaze. Brush or drizzle over warm muffins. Makes 12 muffins. |
 Servings: 12 Rating
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Ratings & Comments (2)
2 Reviews 
Margaret the skater October 5, 2012
This recipe is only gluten free if the blueberries (and other ingredients) are gluten free. BRM dried blueberries do not have a gluten free label, are they indeed gluten free?? I don't want to risk gluten contamination to find out for myself!!!
Bob's Red Mill October 8, 2012
Fresh or frozen blueberries are naturally gluten free. If you have a severe gluten allergy, contact the manufacturer to ensure that they do not process gluten in their facility. Bob's Red Mill Dried Blueberries are not manufactured in our certified gluten free facility.
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Nutritional Information
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