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Written by Mary Lee Phelan
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Friday, February 27 2009 22:58 |
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¼ cup butter or margarine 2 teaspoons g/f baking powder ½ cup sugar 1 ¾ cups g/f flour mix 2 eggs, beaten 1 cup + 2 tablespoons buttermilk ½ teaspoon salt ¾ cup blueberries
Mix the blueberries with a little of the sugar and flour mix. Mix together the melted butter and sugar until fluffy. Mix in the eggs, one at a time. Combine the baking powder and salt in the flour mix; add to the egg mixture. Stir in buttermilk. Gently mix in the blueberries; pour into muffin tins.
Bake at 400 degrees for 20-25 minutes or until done.
Cook's notes: For buttermilk, I use 1 cup milk, regular or lactaid, and add 2 tablespoons rice vinegar. Let set for 5 minutes to thicken.
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Central Iowa Celiac Connection 
