Gluten-Free Strawberry and Blueberry Muffins (They Actually Taste Good!!!)

Lets be honest, most baked goods need to have lots added to them to make the gluten-free versions taste good. These muffins however, taste great and show no signs of being gluten-free. Leave the chalky, dry tasting muffins behind and enjoy these flavor-packed breakfast muffins, replacing all-purpose flour with soy flour and just adding a bit more milk. So if you are a gluten-lover feel free to make these with the flour and minus the extra milk (the blueberry muffin recipe from earlier this month is very similar).
Serves 12

Ingredients
1/2 cup blueberries (frozen as fine as long as they're thawed)
1/2 cup strawberries, cut into quarters (can use frozen since they are out of season, just thaw)
1 cup SOY flour
1/2 cup sugar
1 egg
1/4 cup (4 tbsp) butter, room temperature
1/2 cup milk (I used 1 %)

1 tsp baking powder
1/2 tsp vanilla extract
1/2 tsp lemon juice
1/2 tsp salt
Cinnamon Sugar
*combine 1 tbsp cinnamon with 2 tbsp "sugar in the raw" or any sugar)
Preheat the oven to 375F and grease a muffin pan
Combine flour, baking powder and salt in a bowl
In a larger bowl cream the sugar and butter (I whisked it, this didn't require a mixer if the butter is soft)
Add egg and mix
Add vanilla and lemon juice
Slowly add in some milk then flour and repeat until all is mixed
Fold in the blueberries with a spoon
With a tablespoon, place an even amount of mixture into each muffin holder
I filled each about 2/3 full
Sprinkle with the cinnamon sugar mixture
Bake for 20-25 minutes
























Copyright © 2012 Rachel Pollard