Tuesday, February 17, 2015

Gluten Free Blueberry Muffins

Pam from imaceliac.com shared a delicious recipe for Sour Cream Blueberry Muffins. The recipe is simple and sounded great.  We are trying to cut down on sugar, so I wondered what would happen if substituted honey for the sugar called for in the recipe.  So I studied up on how to do this, gave it a try...and the muffins turned out so great!!  Here's the recipe...

1 1/2 cups gluten free all purpose flour (I use Betty Crocker GF all purpose rice blend)
1/2 tsp salt
2 tsp GF baking powder (I use Clabber Girl)
1/3 cup natural applesauce
1 tsp GF vanilla extract
1 egg
3/4 cup honey
1/2 cup sour cream
1 cup frozen blueberries

Preheat oven to 375 degrees.

In large bowl, combine all ingredients except blueberries.  Now when you dump all this in the bowl, it will look like a hot mess, but trust me, it will turn out just fine!

Using a hand mixer, mix ingredients till well combined.  See, now it looks like muffin batter :)

Once batter is mixed, pour in the blueberries.  Gently stir them into batter with a spoon, just till combined.

Grease a muffin pan (I use Temptations ceramic ovenware, which works great) and fill muffin cups till almost full.  

Bake for 20-25 minutes. Stick a knife in one of the muffins to make sure they are done :)

Remove from oven and allow to cool for a few minutes.

If you like, cut open the muffins and add a little butter...makes them even better!


Linked to Gluten Free Wednesdays at glutenfreehomemaker.com
& Gluten Free Fridays at http://vegetarianmamma.com

1 comment:

  1. These muffins look great! Thanks for linking up, I pinned this!