http://artofglutenfreebaking.com
Art of Gluten-Free Baking
Special equipment needed
A hand mixer is helpful
Ingredients
1/4 C butter, melted
2 large or extra large eggs
1/2 C honey
1/2 C buttermilk (or milk w/ 1/2 tsp vinegar mixed in)
zest of one lemon (optional)
2 C Jeanne's Gluten-Free All-Purpose Flour Mix
1 tsp aluminum-free double-acting baking powder
1 tsp baking soda
1 tsp salt
1 C fresh or frozen blueberries that are thawed
Preheat the oven to 350 degrees F
-Grease 12 muffin tins or line with muffin papers
-in a medium bowl, combine dry ingredients (and lemon zest if using)
-wash and pat dry blueberries (they should be as dry as possible)
-in a small bowl, mix blueberries with 2 TBL of the dry ingredients, set aside
-in a large bowl, beat together butter and honey. Beat until fluffy
-add eggs, beat well
-add buttermilk
-mix dry ingredients into wet ingredients--don't over mix
-add floured blueberries--don't over mix (you don't want to break the berries)
-spoon into muffin tins
-bake for about 20 minutes (until tester comes out without crumbs)
This recipe make 12 muffins.
Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.