GFCF - Red White and Blueberry Muffins
It's that time of year - happy 4th of July! Gluten free, dairy/casein-free desserts are always especially challenging, so this year, let us take the guesswork out of your 4th of July menu planning. These GFCF cupcakes are super easy and incredibly moist. Even better, this recipe is very versatile and can be made with dried cranberries (just soak them in hot water and drain before using), raspberries, cherries, diced strawberries - even rhubarb compote if you're feeling quite creative! The possibilities are endless for this perfect holiday treat.
Red White and Blueberry Muffins
- 2 cups gluten free flour
- 3/4 cups sugar
- 1-1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup orange juice
- 1/2 cup vegetable oil
- 1 teaspoon gluten free vanilla extract
- 8 ounces soy vanilla yogurt
- 2 large eggs
- 1/2 cup fresh or frozen blueberries, thawed
- 1/2 cup fresh or frozen cherries/raspberries/strawberries (diced)
- 1 Tablespoon sugar
Preheat oven to 400 degrees F.
In a large bowl, combine gluten free flour, 1/2 cup sugar, baking powder, baking soda and salt.
In a separate bowl, combine orange juice, oil, vanilla, soy yogurt, and eggs. Whisk thoroughly until well-blended. Pour egg mixture into dry ingredients and stir with a wooden spoon until just mixed. Gently fold in fruit.
Spoon batter into 12 lightly greased muffin tins (or 6 jumbo muffin tins); sprinkle with remaining sugar. Bake for 18 minutes or until a wooden toothpick inserted in centers comes out clean.
Tip: We used Jules Gluten Free Flour for this recipe!
- Kelsey Ganes