Gluten Free Sour Cream Blueberry Muffins

Submitted by: Admin on 01/01/2010
Gluten Free Sour Cream Blueberry Muffins 2700 views
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2 cups French Bread/Pizza Mix
1 tsp Xanthan gum
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 eggs, room temperature
1 cup sugar
1/2 cup vegetable oil
1 tsp vanilla
1 1/2 cups sour cream
approx. 1 cup fresh blueberries


Preheat oven to 400F. Grease muffin tins or insert muffin liners. Combine dry ingredients: GF flour mix, xanthan gum, salt, soda, and baking powder; set aside. In a separate bowl, beat eggs well. Gradually add sugar. While beating, slowly pour in oil, and then add vanilla. Alternately add the dry ingredients and the sour cream to the egg mixture, beating well after each addition. Fold in the blueberries. Spoon into paper lined muffin tins. Bake for 20 minutes. Recipe makes 12 large muffins.

Nutritional info

*****(Always make sure each recipe ingredient is gluten free)*****



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