Special Diet - Created Date : 3.9.2019
Gluten Free Blueberry Muffin Recipe
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Quick and easy kind of morning meal. It also includes coffee. Breakfast is better in my book. I have to add less to my hectic morning.
Simplicity and convenience this gluten-free blueberry muffin recipe is what makes my family one of my morning favorites.
If I plan to feed waste or a crowd, I usually double this recipe. My husband and son love these buns and they swallow it in a few minutes. Actually, I hid one or two to make sure I could enjoy my coffee the next day. Does anyone keep their food from others? I'm not sure where they put it, but I'll be ready to admit that I won't enjoy the catering, even though I'm doing my best, if I don't reserve the parts for myself.
I'm very worried about feeding my son young. I remember how much my brother ate when he was a kid. If this is any indication of what will come, I'd better start saving, lol.
I learned that before gluten-free flour and standard recipe for making these delicious cakes, I am not tolerated against gluten. When I replace Cup 4 Cup gluten-free flour with standard flour, I think most of my recipes are still excellent. So far, it has become my favorite GF flour and a basic material in my house.
This recipe is super fast and the same slope that I use for all my cake recipes. Later this month, I will share my recipe for Lemon Poppy Seed cake!
I used fresh blueberries for this party because I held them in my hand. I prefer to be fresh, but I've seen the frozen product work well. Therefore, if you cannot get your hands with juicy, fresh blueberries, you are free to reach for frozen fruits.
I also use vanilla paste in most of my cooking recipes. You can use pure vanilla extract instead of paste, but I don't think that the dough has the depth of the flavor it makes. I think vanilla beans are the best, but they can be expensive and don't stay close for a long time, so I prefer most of the day. Whichever you prefer. The measurements are equivalent when replacing one with the other.
Are you ready to start cooking this gluten-free blueberry muffin recipe?
Combine flour, baking powder, salt and sugar in a large bowl. Mix well. Create a well in the mixture and add milk, eggs, vanilla and oil. Mix all the ingredients, making sure each is well combined. Carefully fold the blueberries so that they do not throw into the batter-lubricated donut mold. You can use muffin tray liners if you want; this gives a softer result than a shell instead of a muffin. I personally like the shell, so I always use a greased pan. Cook the buns in a 350 degree oven for 23 minutes and cool on an oven rack. Serve with coffee or tea and fruit for a delicious and quick breakfast that your entire family will love.
Leslie holds a BS degree from Appalachian State University and a culinary training at Wake Technical Community College, NC, Raleigh. He loves spending time in his kitchen with his family and friends. His son, Logan, enlightens his world and enjoys being in the kitchen and cooking with him.
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Hi, it's Leslie! Welcome to my block. DeliciouslyPlated, all about cooking, living, useful kitchen tips and reviews about the kitchen. I'm so glad you decided to join me on my adventures. Watch as the kitchen indulge in the shenanigans and the lighter side of things. Life is supposed to be fun, so join and interact. I can't wait to hear something from your kitchen!
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