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Plated Gluten-Free Muffins

Gluten-Free Blueberry Muffins

Product Used

  • 1 cup white rice flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp lemon zest
  • 1 egg
  • 1/2 cup milk
  • 2 tbsp canola oil
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries

Recipe Instructions

  1. Preheat oven to 425F.
  2. Grease a muffin tin or insert cupcake liners
  3. Using your Artiste with cake paddles, combine white rice flour, sugar, baking soda, salt, and lemon zest.
  4. Mix in egg, milk, canola oil, and vanilla until well blended. Carefully stir in blueberries.
  5. Scoop into the prepared muffin pan, filling each cup about 2/3 full. Bake for 15-20 minutes or until slightly browned.
  6. Cool for 5 minutes before removing from the pan. Transfer to a cooling rack.

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