Blueberry Muffins - Gluten Free | Bob's Red Mill Natural Foods
Preheat oven to 400°F. Coat standard 12-cup muffin tin (2” diameter base, 1-1/4” deep) with cooking spray or use paper muffin liners, set aside.
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Cooking tools:
- Muffin tin
- Oven
- Paper muffin liners
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Pastry brush
- Microplane
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup Gluten Free Garbanzo Fava Flour
- 2/3 cup Potato Starch
- 2/3 cup Tapioca Flour
- 1 tsp Unflavored Gelatin Powder
- 1 tsp Xanthan Gum
- 2-1/2 tsp Baking Powder
- 1/2 cup Sugar
- 1 tsp Sea Salt
- 1 cup Milk low-fat (cow, rice, soy or nut)
- 1/4 cup Vegetable Oil
- 2 Eggs large
- 1 tsp Vanilla Extract
- 1 Tbsp Lemon's Zest
- 1 cup Blueberries (fresh or frozen)
- 2 Tbsp Powdered Sugar
- 2 Tbsp Lemon Juice
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