Ingredients
2/3 cup sorghum flour
1/3 cup white rice flour
2 tablespoons tapioca flour
2 tablespoons potato starch
1 teaspoon baking powder
½ cup sugar
½ cup Greek yogurt
1 egg
½ cup oil
1/3 cup milk
1 teaspoon vanilla extract
Cooking time 25 minutes Portions 9 muffins
Eating gluten free doesn’t necessarily mean eating bland food. So, here is a recipe for delicious, gluten-free wild blueberry muffins that will make your taste buds dance!
Ingredients
2/3 cup sorghum flour
1/3 cup white rice flour
2 tablespoons tapioca flour
2 tablespoons potato starch
1 teaspoon baking powder
½ cup sugar
½ cup Greek yogurt
1 egg
½ cup oil
1/3 cup milk
1 teaspoon vanilla extract
1/3 cup Patience Fruit & Co dried wild blueberries
Print ShareSteps
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Preheat the oven to 375 degrees F. Line a muffin pan with 9 paper liners. Set aside.
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In a large mixing bowl, combine the flours, starch and baking powder. Set aside.
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In another bowl, combine the sugar, yogurt, egg, oil, milk and vanilla.
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Mix the dry ingredients with the wet ingredients in two steps.
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Divide the mixture into the muffin cups.
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Bake on the middle rack for 25 minutes or until a toothpick inserted in the centre of the muffin comes out clean.
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Enjoy!
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In this recipe
Whole dried wild blueberries
Our Canadian wild dried blueberries are simply delicious and nutritious! We dry them slowly to preserve their soft texture and ensure that they burst with bright flavor. They’re certain to be an irresistible addition to your breakfasts and snacks! Available in 2 sizes, 3 oz and 1 oz.
Read more Where to buy
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