Gluten Free muffins can easily have the density of a bowling ball. With a little help from our I’m Free Gluten Free products, these muffins are gloriously fluffy and light. The recipe is delightfully easy and quick from bowl to plate.
Active Time: 30 Minutes
Total Time: 2 Hours
Preheat an oven to 350°F.
Place blueberries in the freezer for an hour before making the muffins, this will keep them from breaking up in the mixer.
Sift together the I’m Free Perfect Gluten Free Flour, Expandex, I’m Free Perfect Baking Powder, and I’m Free Perfect Gluten Replacement.
In the bowl of a stand mixer equipped with a paddle attachment add the eggs, salt, and sugar.
Begin mixing on medium low speed until the mixture has turned a light yellow colors and no clumps are visible. About 2 minutes.
With a spoon add ⅓ of the sifted flour mixture and mix until smooth 30 seconds, then add ⅓ of the melted butter and yogurt. Mix until smooth once again, about 30 seconds. Alternate between the dry and wet ingredients until all have been added.
Once all the ingredients have been mixed add the frozen blueberries and mix for 10 seconds.
Place the bowl in the freezer and chill the Muffin mix for 15 minutes before portioning and baking.
Grease a muffin pan with cooking spray and place the paper muffin cups each compartment.
Fill the muffin cups with the batter about 1/4th of an inch from the top of the paper. Sprinkle the top of each muffin with some sanding sugar.
Bake at 350°F for 25-30 minutes or until a cake tester comes out clean from the center.
Allow the muffins to cool before serving.