Gluten Free Blueberry Muffins, loaded with wild blueberries, are an appetizing breakfast or snack choice.  

Pair one with your favourite beverage for a satisfying treat. 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

Start by dumping some Golden Flavour Crisco Shortening, eggs, almond milk, and vanilla extract into a large mixing bowl.

Then use an electric hand mixer to beat the ingredients together until no large lumps remain.

Next I added some granulated sugar, and meringue powder to the bowl.

I used the electric hand mixer again to beat the ingredients until they were light and fluffy.

Now I measured in some Bob’s Red Mill Gluten Free All Purpose Flour, baking soda, salt and xanthan gum.

I used a large wooden spoon to stir the dry ingredients into the batter.

Then I dumped in some wild blueberries.  I like to use wild berries because they are smaller.

Using the wooden spoon, I carefully folded in the wild blueberries.

Then I used a scoop to fill the muffin cups and placed them in a 350F oven.

I baked the muffins for 25 minutes or until a tooth pick inserted in the center came out clean.

When I removed them from the oven I allowed them to cool in the pan for 5 minutes.

After 5 minutes I flipped the muffins onto their sides to finish cooling.

Pair Gluten Free Blueberry Muffins with your favourite coffee blend for a satisfying breakfast or mid morning snack. 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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