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. 

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. 

Yield: 15

Gluten Free Blueberry Muffins

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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. 

Prep Time 8 minutes

Cook Time 25 minutes

Total Time 33 minutes

Ingredients

• 3/4 Golden Flavour Crisco Shortening
• 2 large eggs
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 3/4 cup granulated sugar
• 1 tbsp meringue powder
• 2 cups Bob's Red Mill Gluten Free All Purpose Flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp xanthin gum
• 1 cup wild blueberries

Instructions

1. Preheat oven to 350F and spray muffin pans with cooking spray.
2. Using an electric hand mixer beat the shortening, eggs, almond milk and vanilla together until no large lumps remain.
3. Add the granulated sugar and the meringue powder. Beat again until light and fluffy.
4. Measure in the Bob's Red Mill Gluten Free All Purpose Flour, baking soda, salt and xanthan gum. Stir until blended with a large wooden spoon.
5. Fold in the wild blueberries.
6. Scoop muffin batter into the prepared muffin pans.
7. Bake in the 350F oven for 25-30 minutes or until a tooth pick inserted in center comes out clean.
8. Allow to cool for 5 minutes in the pans before flipping them on their sides to continue cooling.
9. Serve and enjoy!

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 128 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 25mg Sodium: 172mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 3g