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
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
Print ShareSteps
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Preheat the oven to 375 degrees F. Line a muffin pan with 8 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 dried wild blueberries are simply delicious and nutritious! Bursting with flavour, they are dried slowly to preserve their soft texture and are sure to add an irresistible taste to your breakfasts and snacks!
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