Gluten Free Blueberry Muffins

 

Our gluten free journey began a little over five years ago. My oldest son was tested for allergies and gluten was one of them. Our family went gluten free. I was not expecting to have so many health improvements for myself. My migraines disappeared, my keratosis disappeared, my energy returned, and my overall inflammation decreased. I am excited to share my first gluten free recipe. This one, by far, is my most popular recipe. Let me know in the comments if you made it!

Ingredients to make 12-18 muffins

• 2 1/2 cups gluten free flour
• 1 Tbs baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup melted butter
• 1 1/4 cup sugar
• 3 eggs
• 3/4 cup plane greek yogurt
• 2 tsp vanilla
• 3/4 cup heavy cream
• 1 1/2 cups wyman’s frozen blueberries

Directions

1. Mix gluten free flour, baking powder, baking soda, and salt.  Set your dry mix aside. (Note: My favorite gluten free flour is Bobs Red Mill 1-to-1 baking flour)
2. Put your melted butter in a separate large bowl.
3. Mix sugar into the melted butter using a whisk or mixer.
4. Add in 1 egg at a time to your wet mix.
5. Add heavy cream, Greek yogurt, and vanilla. Continue to mix until incorporated.
6. Add dry ingredients to wet ingredients and mix.
7. Rinse and dry your blueberries.
8. Hand mix the blueberries into the batter so you don’t break the blueberries.
9. Scoop batter into lined muffin pans until 3/4 full (Note: I like to use the tulip liners to make the muffins taller)
10. Optional: sprinkle coarse sugar on the tops before baking
11. Bake at 400 degrees for 6 minutes
12. Lower the temperature of your oven to 350 degrees and continue baking for 10-12 minutes or until fully cooked through.

These muffins are delicious and a family favorite. Keep them in an airtight container for 3 days or freeze them to keep for longer. You can also make these into mini muffins. Just half the baking time.