Makes 1 dozen standard size muffins. Difficulty
2 cups gf 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 gf vanilla extract 8 ounces soy vanilla yogurt 2 large eggs 1 cup fresh or frozen blueberries, thawed 1 Tablespoon sugar
Preheat oven to 400 degrees F.
In a large bowl, combine gf 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 blueberries.
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.
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.