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Gluten-Free Wild Blueberry Muffins


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Ingredients

167 ml (2/3 cup) sorghum flour

83 ml (1/3 cup) white rice flour

30 ml (2 tablespoons) tapioca flour

30 ml (2 tablespoons) potato starch

5 ml (1 teaspoon) baking powder

125 ml (½ cup) sugar

125 ml (½ cup) Greek yogurt

1 egg

125 ml (½ cup) oil

83 ml (1/3 cup) milk

5 ml (1 teaspoon) vanilla extract

83 ml (1/3 cup) Patience Fruit & Co dried wild blueberries

Preparation time 20 minutes
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

167 ml (2/3 cup) sorghum flour

83 ml (1/3 cup) white rice flour

30 ml (2 tablespoons) tapioca flour

30 ml (2 tablespoons) potato starch

5 ml (1 teaspoon) baking powder

125 ml (½ cup) sugar

125 ml (½ cup) Greek yogurt

1 egg

125 ml (½ cup) oil

83 ml (1/3 cup) milk

5 ml (1 teaspoon) vanilla extract

83 ml (1/3 cup) Patience Fruit & Co dried wild blueberries

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Steps

  1. Preheat the oven to 375 degrees F. Line a muffin pan with 8 paper liners. Set aside.

  2. In a large mixing bowl, combine the flours, starch and baking powder. Set aside.

  3. In another bowl, combine the sugar, yogurt, egg, oil, milk and vanilla.

  4. Mix the dry ingredients with the wet ingredients in two steps.

  5. Divide the mixture into the muffin cups.

  6. Bake on the middle rack for 25 minutes or until a toothpick inserted in the centre of the muffin comes out clean.

  7. Enjoy!

Une filiale de Fruit d'or

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