Blueberry Muffins

Blueberry Muffins

Ryze Flour

Yellow Ryze Flour Bag

Prep / Cook Time

15-20 / 30-35 Minutes

Yield

12 muffin

Ryze Flour

yellow

Ryze Flour Bag
Prep / Cook Time

15-20 / 30-35

Minutes
Yield

12

muffin
Share
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Ingredients
1/2 cup
butter or dairy-free option
1 1/4 cups
granulated sugar
2
large eggs
1 tsp
vanilla
1
lemon zest
1 3/4 cups
RYZE Yellow Flour Blend
1/2 tsp
salt
2 tsps
baking powder
1/2 cup
milk or dairy-free milk
1 1/2 cups
fresh or frozen blueberries
Description

Gluten-Free Blueberry Muffins that are simple to make and bursting with sweet blueberries. Double the batch and freeze them for quick a reheat-able breakfast.

Instructions
  1. Preheat the oven to 350°F (180°C). Line a muffin tin with papers; set aside.
  2. In a large mixing bowl, cream the dairy-free butter and sugar with an electric mixer.
  3. Add eggs, one at a time, beating well after each addition.
  4. Add vanilla and lemon zest and mix until combine.
  5. In a separate medium mixing bowl, whisk the flour, salt and baking powder.
  6. Add to the wet mixture, alternately with the dairy-free milk.
  7. Fold in blueberries.
  8. Fill each paper liner about 2/3rds full.
  9. Bake for 30-35 minutes, or until the center is set.
  10. Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
  11. Store in a container for up to 4 days at room temperature.

This recipe was developed by Chrystal Carver from Gluten Free Palate. Chrystal website features a collection of recipes, reviews, cookbooks and travel advice for the gluten free. Website can be found here: www.glutenfreepalate.com. Photo credit also goes to Chrystal Carver.

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