Gluten Free Blueberry Muffins

Servings: 6 | Serving size: 1 muffin

Cooking Time: 45 Minutes

This recipe can easily be multiplied. Muffins will keep for 24 - 36 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.

Ingredients

• 1 large egg yolk
• 1/2 cup Z-sweet or granulated stevia (or 2/3 cup allulose)
• 2 Tbsp. non-fat yogurt
• 1/2 tsp. pure vanilla extract
• 1/2 cup reduced-fat buttermilk
• 1 Tbsp. unsalted butter (melted)
• 1 cup all-purpose gluten free flour (we use Bob's Red Mill 1 To 1 Baking Flour)
• 1/2 cup brown rice flour
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup blueberries
• 1 large egg white

Preheat oven to 350°F.

Using a whisk, cream together the, egg, sweetener, yogurt, and vanilla extract until smooth.

Add the buttermilk and whisk until blended.

Add the melted butter and whisk until blended.

Place the egg white in a bowl and whisk into stiff peaks.

Place the flour, salt, baking powder, and baking soda in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture.

As soon as the mixture is well blended, stop.

Gently fold the blueberries and the whisked egg white into the batter. Do not over mix.

Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter.

Place in the oven and bake for 20 to 25 minutes.