Gluten-Free Blueberry Muffins
Description
The symptoms of Celiac disease mimic many well-known illnesses and vary from mental manifestations such as irritability and depression to physical debilitations such as fatigue, weight loss, bloating, joint pain, delayed growth and itchy skin to more obscure indicators such as infertility and weakened bone density.
Ingreadient :
- 10 T. unsalted butter, room temperature
- 1 C. white sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 2 tsp. lemon zest
- 1 C. cornmeal
- 1 C. rice flour, white or brown
- 1 C. tapioca flour
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. kosher salt
- 1½ C. plain yogurt
- 1 C. blueberries, fresh or frozen
Direction :
- Preheat the oven to 375ºF.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy. Add the eggs one at a time, mixing after each addition. Add the vanilla and the zest and mix until blended.
- In a separate bowl, combine the cornmeal, flours, baking powder, baking soda and salt.
- Add half of the dry ingredients to the stand mixer and stir to combine. Add half of the yogurt and stir to combine. Repeat until all of the dry ingredients and yogurt have been added.
- Fold in the blueberries.
- Place liners in a muffin tin. Fill each two-thirds full with batter. Bake for about 30 minutes, or until the tops have browned and started to harden.
