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!
