Blueberry Muffins Gluten Free
Difficulty
Easy
Pastry
Breakfast Pastries & Breads
,
Cakes & Cupcakes
,
Gluten-Free Pastry Mixes
Ingredients
123
g
whole eggs
212
g
butter, soft
250
g
buttermilk
7
g
salt
20
g
PreGel Five Star Chef Pannacrema Vanilla – 76776
500
g
PreGel Five Star Chef Pronto Flamenco Gluten Free (Sponge Cake) – 44628
as needed
frozen Maine blueberries
Instructions
In the bowl of a stand mixer place in the very soft butter followed by the dry ingredients and top with the wet ingredients.
Paddle the ingredients just until combined.
Add in the frozen Maine blueberries and fold by hand.
Scoop muffins.
Top with cinnamon streusel if desired *see PreGel Five Star Chef Frollis Gluten Free for recipe.
Bake at 168°C/335°F for 15-20 minutes depending on size.