Alpha Gal Friendly Gluten Free Blueberry Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.5(11)
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Learn more →Ingredients
12 servings
- 2 cups gluten free flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, melted and cooled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ¼ cup sour cream
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries
- 1 tbsp gluten free flour, for tossing blueberries
- 2 tbsp granulated sugar, for topping
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
- 2
In a large bowl, whisk together the 2 cups gluten free flour, baking powder, baking soda, salt, and 3/4 cup granulated sugar until evenly combined.
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