Baking muffins started as a weekend tradition because of my children with food allergies. It was too hard to find muffins free of cross contamination in a store. When I had to go gluten free, I figured my days of sharing in that tradition were done. However, my husband came up with a recipe that tastes – and just as importantly – feels like an excellent blueberry muffin.
- 3/4 cup (or 105 grams) gluten free flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1 tsp xanthan gum
- 1/4 tsp salt
- 1/4 cup water
- 1 egg
- 3 Tbsp canola oil
- 1 Tbsp honey
- 1/2 cup blueberries
Preheat the over to 350 degrees. Mix the dry ingredients together in a medium sized bowl. Beat the wet ingredients together in their own bowl until well combined. Add the wet ingredients to the dry ingredients and stir until smooth. The batter does not act like gluten muffin batter. This photo shows how it should look.
Fold the blueberries into the batter. Line a muffin pan with paper liners. Drop the batter into the liners until it reaches the top. Do not smooth the batter down. Bake for 22 – 26 minutes They are done when a toothpick comes out cleanly.
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