Gluten Free Blueberry Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Category: Breakfast
- Diet: Gluten Free
Ingredients
Units
For the batter:
- 1 cup oat flour (make sure it’s gluten free)
- 1 cup arrowroot
- 1/2 cup sorghum flour
- 1/2 cup brown rice flour
- 1 1/2 teaspoons unflavored gelatin
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 8 tablespoons unsalted butter, room temperature
- 2 tablespoons coconut oil
- 3/4 cup organic whole cane sugar or sucanat
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk
- 1 1/2 cups frozen blueberries
Instructions
- Preheat oven to 375ºF and adjust rack to middle position. Place muffin liners inside each muffin cup (I like to use this brand). Whisk oat flour, arrowroot, sorghum flour, rice flour, gelatin, baking powder, baking soda and salt in a medium bowl and then set aside.
- Cream butter, coconut oil, and whole cane sugar for 1 minute on medium-high speed in the bowl of a standing mixer. Add eggs, one at a time, beating well after each addition. Add the vanilla extract. On medium-low speed, beat half of dry ingredients in two batches, alternating with the buttermilk until just combined. Remove bowl from mixer and gently fold in the berries. Using a 2-inch cookie scoop, spoon muffin batter into muffin cups. Bake 25 minutes or until golden. Cool for 5 minutes before serving.
Nutrition
- Serving Size: Makes 16 muffins