Blueberries are in season, and the sight of fresh blueberries makes me hanker for blueberry muffins for breakfast.
It’s a breeze to make blueberry muffins by using all- or multi-purpose gluten-free flour from blended flours offered by such companies as Pamela’s, Bob’s Red Mill, and King Arthur.
For this recipe, I used Pamela’s artisan flour blend, Bob’s Red Mill hazelnut flour, and, as a sweetener, a combination of Stevia In The Raw, which can be purchased online, and a small amount of white or brown sugar.
Quick Blueberry Hazelnut Gluten-Free Muffins
Makes 12 muffins
250 ml (1 cup) fresh blueberries
Dry Ingredients
425 ml (1 3/4 cup) gluten-free all-purpose or multi-purpose flour blend
50 ml (1/4 cup) hazelnut gluten-free flour
15 ml (1 tbsp) baking powder
2 ml (1/2 tsp) salt
175 (3/4 cup) Stevia In The Raw (see note)
50 ml (1/4 cup) white or brown sugar
1 ml (1/4 tsp) cinnamon powder
Pinch (1/8 tsp) ginger powder
Liquid Ingredients
2 large eggs
250 ml (1 cup) soy, coconut, almond, or cow’s milk
125 ml (8 tbsp) vegetable oil or oil of choice
5 ml (1 tsp) pure vanilla extract
Step 1: Preheat oven to 200° C (400° F). Line muffin tin with paper liners.
Step 2: Rinse blueberries and pat dry.
Step 3: In a large bowl, mix dry ingredients together.
Step 4: In a medium-size bowl, whisk together liquid ingredients.
Step 5: Combine liquid mixture with dry ingredients and stir well. Gently stir in blueberries.
Step 6: Spoon the mixture into paper liners.
Step 7: Bake 19 to 25 minutes until golden brown and a toothpick inserted in the middle comes out clean.
Note: Replace the stevia with 1 cup of white or brown sugar, or a combination of both.
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