Blueberry Muffins Gluten Free
If I could eat gluten, I would still prefer my Blueberry Muffins Gluten Free because they’re so Soft and Fluffy. They are just Bursting with Berries and it’s an Easy Recipe that the whole family will love. They make a delicious Breakfast or Snack. Fill the muffin cups to the top edge for an extra-large sized deli-style muffin or try switching the Blueberries for Strawberries, Raspberries, Cranberries or Mangoes.
3/4 Cup Sugar
1/4 Cup Melted Butter
1 Cup Sour Cream
2 Cups Rice Flour
1/4 Cup Tapioca Starch or Corn Starch
2 Tsp Baking Powder
1 1/2 Cups Blueberries
1. Pre Heat oven to 350 F.
2. In a large bowl whisk the egg, then add the sugar and whisk for a little longer. Sir in the melted butter, then the sour cream.
3. Stir in the rice flour, tapioca or corn starch and the baking powder. Mix until a smooth batter forms. Then gently fold in the blueberries.
4. Spoon into a paper lined or greased muffin tin. Sprinkle each one with a little white sugar then bake for 25 -30 minutes.
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What’s your favourite kind of Fruit Muffins? Do you Prefer Blueberry or do you have another favourite? Let us know in the comments.