Lucys Blueberry Muffins Gluten Free Recipes

Steps:

• Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
• Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.
• Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

Steps:

• Preheat the oven to 375 degrees.
• Combine all the dry ingredients together. Set aside.
• Cream the butter and sugar together, until just creamed. If you leave the stand mixer running as they are creaming, these muffins will not rise. Simply cream them until combined.
• Add the eggs, one at a time, mixing after each egg.
• Add one half of the dry ingredients, mixing well.
• Add one-third of the yogurt and combine until well mixed.
• Add one-half of the remaining dry ingredients to the mixture, and combine. Continue this, alternating the yogurt and dry ingredients, until you have mixed both of them in, completely.
• Add as many blueberries as you can.
• Oil a muffin tin well, then sprinkle a little cornstarch or white rice flour on the bottom of each cup.
• Fill each space for muffin two-thirds full. Sprinkle the raw sugar over the top and set them in the oven.
• Bake the muffins for about 35 minutes, or until the tops have browned and started to harden, and the entire house smells of warm blueberry muffins.
• If your sweetie wakes up from the smell, the muffins are done.

Steps:

• Preheat the oven to 350 degrees F with a rack in the center.
• Line two 12-count muffin tins with liners. Lightly spray with the cooking spray.
• Whisk together the gluten-free flour, almond flour, baking powder, baking soda and salt in a medium bowl.
• Combine the yogurt, honey and oil in a stand mixer fitted with the paddle attachment. Mix together then add the eggs, almond and vanilla extracts and mix until combined. With the machine running on low speed, slowly add the flour mixture and beat just until incorporated and you no longer see any dry bits.
• Gently stir the 2 cups blueberries into the batter with a silicone spatula, making sure you don't break any and you don't overwork the batter.
• Using a large ice cream or cookie scoop, scoop the batter into the muffin tins, filling each cup about 3/4 of the way up. Place on the center oven rack and bake for 13 minutes.
• Remove the tins from the oven, top each muffin with 3 to 4 of the remaining blueberries then return them to the oven, making sure you rotate the tins. Bake until the muffins are puffed, golden brown and set, about 5 minutes. They will still look slightly wet but will continue to cook as they sit. Be sure not to over bake them or they get very dry and crumbly.
• Let cool slightly in the tins and then carefully remove and let cool completely on a cooling rack.