Blueberry Muffins - Gluten Free

Post date: Jan 24, 2009 7:28:58 PM

Ingredients: Dry Ingredients

1 cup white rice flour

1/2 cup sweet rice flour

1/4 cup cornstarch

1 Tablespoon baking powder

1/2 teaspoon salt

1 Tablespoon cornstarch

Wet Ingredients

1/4 cup butter, softened

1/2 cup granulated sugar

1 large egg

3/4 cup milk

1 cup frozen blueberries, preferably wild Maine blueberries

Directions: Preheat oven to 350ºF. Line muffin pan with paper liners.

1. Whisk together dry ingredients, except 1 Tablespoon cornstarch. Set aside.
2. In a medium bowl, cream together butter and sugar until light and fluffy, about 1 minute.
3. Add egg. Combine until thoroughly blended, about 1 minute.
4. Add half the whisked dry ingredients to creamed butter. Mix until well
5. combined. (Mixture will be dry.)
6. Add milk and blend. Add remaining dry ingredients and blend for 1 minute.
7. Coat frozen blueberries with remaining 1 Tablespoon cornstarch. Fold
8. blueberries into the batter.
9. Spoon batter into lined muffin pans, about 2/3 full. Bake for 15-20 minutes or until muffins are golden and spring back to the touch.
10. Place muffins on a wire rack to cool. Store in an airtight container for 3-4 days or freeze up to one month.

Makes 12 Muffins - Created By: Elizabeth Barbone