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
-
Preheat the oven to 375 degrees F. Line a muffin pan with 9 paper liners. Set aside.
-
In a large mixing bowl, combine the flours, starch and baking powder. Set aside.
-
In another bowl, combine the sugar, yogurt, egg, oil, milk and vanilla.
-
Mix the dry ingredients with the wet ingredients in two steps.
-
Divide the mixture into the muffin cups.
-
Bake on the middle rack for 25 minutes or until a toothpick inserted in the centre of the muffin comes out clean.
-
Enjoy!
