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Gluten Free Blueberry Muffins {America’s Test Kitchen “The How Can it Be Gluten Free Cookbook” Review}

www.thebakingbeauties.com
  • 45 minutes
  • Serves 12

INGREDIENTS

1 tbsp

baking powder

1 1/2 cups

blueberries

1 2/3 cups

brown rice flour

3

eggs

3/4 cup

granulated sugar

1/4 tsp

ground cinnamon

3 tbsp

nonfat milk powder

1 1/3 cups

potato starch

24 oz

rice flour

1/2 tsp

salt

1/2 cup

skim milk yogurt

3/4 cup

tapioca starch

2 tbsp

turbinado sugar

8 tbsp

unsalted butter

1 tsp

vanilla extract

1/4 tsp

xanthan gum

11 oz

see below