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Gluten Free Berry Muffins

This recipe has been in the works for quite sometime now. I was close a few times. The problems I would run into were they would tend to not taste good once they cooled or they would have little to no flavor to begin with.

I made these the other day and loved them. I sent some over to our neighbours house. She came over later that day and said, " I officially award you the Muffin Maker of the Year Award". I blushed. She told me she wished there was a bakery that she could order from and I said , "How many do you want?" She has a standing order for a dozen when ever I make them. My mother came over and said; "Yep, they taste like Blueberry Muffins." That is a wonderful complement from my mother. It means my gluten free creation met her gluten palates standards.

Now I am so proud to share it with you.

Blueberry Muffins

  • 1 3/4 cups AP GF Flour
  • 1 1/2 teaspoons Xanthan Gum
  • 1 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Shortening
  • 1 cup Sugar
  • 1 cup Apple Sauce
  • 1 Eggs
  • 1 teaspoon Vanilla
  • 1 cup Blueberries

In a large bowl mix shortening, sugar, apple sauce, eggs, and vanilla

mix in your dry ingredients

separate into greased or lined muffin tins

sprinkle on fresh berries

I get about 2 dozen

bake at 350 for 12-15 min

These Rock when topped with about a tablespoon of this mixture

Crunchy Muffin Topping

  • 2/3 – 3/4 cups Brown Sugar
  • 1 cup Bean Flour Mix
  • 3/4 teaspoon Nutmeg
  • 3/4 teaspoon Cinnamon
  • 1/2 cup Butter
  • add 5-10 minutes onto your baking time.

I make up a double batch and keep it in a plastic bag in the refrigerator. That way I have it in the morning and do not need to think too much.

Always make sure your ingredients are gluten free and Enjoy!

Live Laugh and Enjoy!


originally posted Jan 13, 2010

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