Makes 1 dozen standard size muffins. Difficulty
2 cups gf flour 3/4 cup 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 gf plain yogurt 2 large eggs 1 cup fresh or frozen blueberries, thawed 1 Tablespoon sugar
Preheat oven to 400 degrees.
Combine gf flour, 1/2 cup sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine orange juice, oil, vanilla, 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 cups (or 6 jumbo muffin cups); sprinkle with remaining sugar. Bake for 18 minutes or until a wooden toothpick insterted in the center comes out clean.
We used The Gluten-Free Pantry’s "Country French Bread Mix" flour for this recipe. To purchase this product please click the link below in our Recommended Tools section.