Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins

1 1/2 cups Tom Sawyer Gluten Free flour

2 tsp. baking powder

1/2 tsp. salt

1 large egg

1/2 cup rice milk
1/4 cup coconut oil

1/4 cup white sugar

1/2 cup frozen blueberries, thawed

Thaw blueberries. Position a rack in the center of the oven. Preheat the oven to 400 degrees. Grease a standard 6-muffin pan or line with paper or silicone liners. In a large bowl, mix together the flour, baking powder, salt, and sugar. In another bowl, whisk together the eggs, milk, sugar, and oil. Add the dry ingredients to the wet ingredients and mix together with a few light strokes, just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Fold in the thawed blueberries. Divide the batter among the muffin cups. Sprinkle a little sugar on muffin tops before placing in oven. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 12 to 18 minutes depending on how big the muffins are. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.

Nutrition Information