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Gluten free blueberry muffins

Ingredients
  

  • 3/4 cup Gluten-Free Multi-Purpose Flour
  • 1/3 cup sugar
  • 1/2 cup gluten free oats I used Bob's Red Mill brand
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • pinch of nutmeg
  • 1/4 cup vegetable oil
  • 1 large egg
  • 3/4 cup milk I used lactose free
  • 1/2 teaspoon gluten-free vanilla extract
  • 3/4 cup fresh or frozen blueberries
  • cinnamon-sugar for sprinkling on top {optional}

Instructions
 

  • Stir together the dry ingredients
  • Whisk together the oil, egg, milk, and vanilla
  • Using an electric mixer, slowly beat the milk mixture into the dry ingredients. Mix until thickened
  • Gently fold in the berries
  • Pour muffin mix into greased muffin tin (about 8-10 muffins). Fill half full.
  • Bake 375 for 20 minutes or until center is cooked.
  • Sprinkle with cinnamon and sugar if desired
  • If you don't want to use oatmeal, use 1/2 cup of milk instead