Makes 12 muffins. Difficulty
2 cups gf flour 2/3 cup sugar 1-1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1-1/4 cup soy milk 1/4 cup Earth Balance butter, melted 1/4 cup Craisins 1/4 cup fresh blueberries 2 teaspoons orange zest 1 teaspoon vanilla 2 large eggs, lightly beaten 1 Tablespoon sugar
Preheat the oven to 400 degrees F. Lightly grease muffin tins.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk until well combined. In a separate bowl, combine soy milk, Earth Balance butter, Craisins, blueberries, orange zest, gf vanilla and egg. Add wet ingredients to dry ingredients. Stir until just combined. Spoon into muffin tins. Sprinkle with sugar.
Bake for 18-20 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Remove from muffin pan and cool on a rack.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.