I was looking for somenew recipe for blueberry muffins that would be gluten free but also tasting like regular wheat muffins…
I wanted to use the flours I had in mypantry, and this is how these muffins were created. They were actually really good, unfortunately my two year old had a few bites and he is the only one that is on gluten free diet (grrrr). However, the rest of us really enjoyed these, even though they are gluten free, they really taste like regular wheat muffins!
What you’ll need for about eight muffins:
- 2/3 cup all purpose gluten free flour
- 1/3 cup coconut flour
- 2 eggs
- 1 whole mashed banana
- 3 Tbsp milk
- 4 Tbsp vanilla yogurt
- 2 Tbsp canola oil
- 1/2 tsp baking powder
- pinch of salt
- 1/2 tsp vanilla extract
- 6 Tbsp sugar
- 1/2 a cup of fresh blueberries
Preheat oven to 375 degrees F. Combine flours, baking powder, sugar and salt in a large bowl, set aside. Combine all wet ingredients and blend with a hand mixer until smooth, add to the dry ingredients. Line muffin cups with liners and scoop the batter into each cup. Bake for about 25 minutes until done.
