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Hungarian Housewife

Happy Spring and Blueberry Muffins

March 20, 2015 By Jennifer Leave a Comment

Happy first day of spring! We are having a beautiful start to spring here in Southern California and we’ve already received several invitations to beach parties this weekend. I can’t wait! I’m finishing up things at work right now so I can get an early start to the weekend, but I thought I’d share this recipe that I made the other night when I had some leftover blueberries. These were eaten piping hot out of the oven and there were no leftovers, so I guess they were a success. I hope you have a lovely weekend!

Gluten-Free Blueberry Muffins *Hungarian Housewife*

Gluten-Free Blueberry Muffins

Ingredients:

  • 2 cups gluten-free multi-purpose flour (like King Arthur)
  • ½ cup almond flour/almond meal
  • 2 teaspoons baking soda
  • 1 teaspoon xanthan gum
  • ¼ teaspoon sea salt
  • ¼ teaspoon cinnamon
  • 8 Tablespoons (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • ½ cup milk
  • 2 Tablespoons sour cream
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups fresh or thawed frozen blueberries

Directions:

  1. Preheat oven to 375 degrees and line muffin tins with liners.
  2. In a medium sized bowl, combine flours, baking soda, xanthan gum, sea salt and cinnamon and set aside.
  3. In another bowl, cream together butter and sugar.
  4. Add eggs, one at a time until combined.
  5. Mix in milk, sour cream and vanilla extract.
  6. Slowly add dry ingredients into wet ingredients, mixing until just combined.
  7. Fold in 2 ½ cups blueberries.
  8. Fill muffin cups with batter.
  9. Bake for 25-30 minutes or until tester inserted into the center of the muffins comes out clean.
  10. Allow muffins to cool in the muffin tin (or eat them piping hot with butter!).

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Filed Under: Bread, Gluten-Free Goodness, Recipes

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