This gluten free muffins recipe comes to us compliments of Robert Rose, Inc., publishers of 250 Gluten-Free Favorites by Donna Washburn and Heather Butt. What a delightful recipe! My entire family has enjoyed blueberry muffins for years, but to have a gluten free blueberry muffin would be heavenly! It’s been so long! And peach is one of my favorite fruits! Make sure you use a gluten-free yogurt. I enjoy FAGE Greek yogurt in my baked goods. It comes in non-fat, low-fat and whole. Enjoy these little goodies! A basket of these for Mother’s Day would make a wonderful gift!
As pleasing to the eye as they are to the palate, these attractive muffins make a sweet treat to serve in summer, at the height of peach and blueberry season.
1/4 cup fresh or partially thawed frozen blueberries (50 mL)
Preheat oven to 350°F (180°C).
In a bowl, using an electric mixer, beat egg, yogurt, oil and lemon juice until combined. Add muffin mix and cardamom; mix until just combined. Stir in peaches and blueberries.
Spoon batter evenly into prepared muffin cups. Bake for 20 to 23 minutes or until firm to the touch. Remove from pan immediately and let cool completely on a rack.
We defrosted small frozen blueberries in a single layer on a microwave-safe plate in the microwave for 45 seconds on High. For large blueberries, double the microwave time and check for partially thawed.
To make a dozen muffins, double all ingredients.
For a milder spice flavor, use ground mace or nutmeg instead of the cardamom.
Substitute chopped plums for the blueberries.
Carla's Note: Only corn-free if you use a corn-free baking powder such as Featherweight brand.