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I have a great gluten free blueberry muffin recipe. Maybe you’ve tried it? Moist and full of fruit flavor and stays fresh for days — perfect for traveling and a staple for our family every time we’ll be away for several days.
But it’s basically like banana bread in a muffin with blueberries. And maybe you’re looking for something that’s a little lighter and more like a traditional blueberry muffin with a nice crown on top. Maybe you don’t like bananas (I won’t take it personally, don’t worry).
Well, I’ve got you covered. This new gluten free blueberry muffin recipe will knock your socks off and it’s so darned easy. You surely have everything you need in your kitchen already, assuming of course, you have blueberries and my gfJules™ flour or my gluten-free muffin mix — critical ingredients!
In fact, if you already have my muffin mix, this is another fun way for you to use it! If you like a sweeter muffin, add another 1/4 cup of sugar to the recipe, otherwise stick with the low sugar recipe as it’s written. Either way, enjoy an awesome gluten free blueberry muffin — you deserve it!
Preheat oven to 350° F (static) or 325° F (convection).
Cream the butter and sugar (if baking from scratch) OR or around 1/2 of gfJules™ Muffin Mix can until the mixture is lighter and fluffy.
Add honey ingredient and eggs and beat well. Gradually stir in the remaining dry ingredients listed or the rest of the Muffin Mix can, adding the milk while stirring.
Lastly, gently fold in blueberries or any other mix-ins.
Spoon batter into oiled or lined muffin tins, filling 3/4 full.
Bake for 25-30 minutes or until lightly browned and a toothpick inserted into the middle comes out clean.
Cool on a wire rack.
Makes 8-12 muffins, depending on size.