gluten free blueberry sour cream muffins
Makes: 12 muffins
Prep Time: 7 minutes
Total Time: 55 minutes
Blueberry muffins are a classic, but made even better with sour cream and gluten free baking blend for muffins and quick breads. Fresh blueberries are always best, but frozen can be used – just thaw first, transfer to a sieve and rinse well under cold running water. Make sure and take the time to dry them on a paper towel before you add them to the batter. Enjoy!
3 cups gluten free baking blend for muffins and quick breads
1 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 1/2 cups sour cream
2 eggs
1 teaspoon vanilla extract
8 Tablespoons (1 stick) unsalted butter, melted and cooled
1 cup fresh blueberries
1. Preheat Oven: Move oven rack to middle position. Preheat oven to 375 degrees.
2. Prep Pan: Spray 12 cup muffin tin with non-stick cooking spray. Set aside.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together gluten free flour blend, sugar, baking powder, baking soda, xanthan gum and salt until well combined. Set aside.
4. Mix Milk & Eggs: In another medium mixing bowl, whisk together the sour cream, eggs and vanilla extract until well combined.
5. Make Batter: Pour dry ingredients into sour cream mixture and stir well to combine. Stir in the melted butter until well combined. Gently fold in the blueberries until just combined.
6. Fill Tins & Bake: Divide batter evenly among prepared muffin tins and bake for 25 – 30 minutes, when a toothpick will come out clean (unless you hit a blueberry, in which case, try again.)
7. Cool & Serve: Let muffins cool in pan for 5 minutes. Flip them out onto a wire rack and let cool for 20 minutes before serving. Enjoy.
