Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins

It's always a  struggle to get really good gluten free baked goods. But fear not! I have an amazing gluten free blueberry muffin recipe for you.

Here is what you need:

2 Cups Flour (Check out my Gluten Free flour mix!)
1 Cup White Sugar
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 Cups fresh or frozen Blueberries (if using frozen berries do NOT thaw)
2 Eggs, lightly beaten
1 Cup Sour Cream
1/2 Cup Vegetable Oil
1/2 teaspoon Vanilla Extract

AND a Mini muffin pan. I have tried these muffins in a regular sized pan and they just don't come out as well so we always go for mini muffins. Plus, my kids love the smaller size!

Preheat your oven to 400 degrees Fahrenheit. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Add the blueberries and gently toss. (This will keep them from sinking as the muffins bake.) In a separate bowl, combine the eggs, sour cream, oil, and vanilla. Mix well. Stir the wet mixture into the dry ingredients until moistened. Don't over mix. Grease your mini muffin cups. Fill them to 2/3rd's full. (I use my cookie scoop to get them all the same size.) Bake for 15 to 18 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes before removing from the pan.

Well, there you have it. Straight to the point Gluten Free Blueberry Muffins. You can use other berries if you want but these are my daughters favorite. They also keep in the freezer for 2 months. Just bake, freeze, then warm them up so you can enjoy a mini treat!