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ROMANS 14: 20

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Bodacious Gluten-Free Blueberry Muffins

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Jul 11th, 2015

Feeling BLUE?  Yah, I know the feeling. :)

Gobbling up blueberries is one of my favorite summer past times and those amazing antioxidants always lift my spirits from the inside out.

'Muffin' can compare to the berry-healthy goodness found in this recipe. The moist texture reminds me of a jelly roll and it is absolutely delicious!  Truly the best muffin I have ever tasted or baked in my career.  Enjoy!

INGREDIENTS

  • 2 cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1/2 cup (1 stick) Butter, softened
  • 1 1/4 cups Honey
  • 2 Large Eggs
  • 1/2 tsp Vanilla
  • 1/2 cup Buttermilk
  • 1 1/2 cups fresh Blueberries

INSTRUCTIONS

Preheat oven to 425 degrees. Grease a muffin pan with butter or nonstick spray or line with paper baking cups.

Whisk together flour, baking powder and salt. Set aside. In a large mixing bowl, cream together butter and 1 1/4 cups honey until light and fluffy, scraping down the sides of the bowl often. Add eggs one at a time, beating well after each addition. Add vanilla, then half the flour mixture and beat until blended. Beat in buttermilk, then add remaining flour mixture and beat until blended.

Gently fold in blueberries into the batter.

Spoon batter into prepared muffin pan. Drizzle a little bit of honey on top of each muffin.

Place pan in oven and *IMMEDIATELY* reduce heat to 375 degrees.

Bake for 30 minutes or until muffins are golden brown. Cool in pan for 5 minutes. Move to wire rack to cool completely.

Yields 12 Muffins.

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