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Gluten-Free Blueberry Muffins (GF Muffin Mix)

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Servings: 12
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Equipment

Ingredients

  • gluten free muffin mix

WET INGREDIENTS

  • ⅓ c. oil
  • 1 egg
  • 2/3 c. sour cream buttermilk or milk
  • 1 T. lemon zest
  • 1 ½ tsp. vanilla

MIX-INS

  • 1 c. blueberries fresh or frozen

Instructions

PREP

  • Toss blueberries in gluten-free flour. Zest lemon.
  • Line muffin pan with muffin liners, or spray with non-stick spray.

BATTER

  • Place bag of baking mix in bowl or mixer.
  • Add oil, sour cream, egg, vanilla, and lemon zest and mix well. Gently fold in blueberries by hand and mix together.
  • Let batter rest 15 minutes and then mix again to help hydrate gluten-free flour.
  • Scoop batter into muffin liners ¾ full. Sprinkle with course sanding sugar.

BAKE

  • Bake at 350° for 18-20 minutes. (oven time may vary). Let cool and store in air-tight container.

Notes

Blueberries: Both fresh or frozen blueberries work in this recipe. If you use frozen berries do not let them thaw too long prior to making batter, as they could turn batter blue. Be sure to toss blueberries in gluten-free flour prior to mixing in the batter. This ensures that they will be evenly distributed throughout the batter.
Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.
Gluten-Free Baking Tips: If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make batter ahead and store in the fridge up to 1 week until use.
Dietary Substitutions:
• In place of the milk, use unsweetened oat, coconut or almond milk.
• Swap out butter with vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
• To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.