Here’s another Semi-Homemade Recipe for Gluten-Free Blueberry-Apple Muffins just in time for the Holiday Breakfast or Brunch!
Again, when there isn’t time to measure flours, baking powder, etc. etc., have a few staples in the house for times like these. Here I used the Glutino brand, “Gluten Free Pantry Muffin Mix” and added to it. Give it a try!! Preheat oven to 350 degrees.
1 Gluten Free Pantry brand Muffin Mix 2 Eggs 6 tbsp Softened Butter ( or substitute of choice, I used Fleishman’s Margarine here.) ½ teas. Vanilla Extract 1 cup Milk ( or substitute of choice) Dash Cinnamon 2 tbsp. Brown Sugar ¾ cup Fresh Blueberries ( picked over for stems, washed & patted dry) 1 small Apple, Diced in small pieces.( Macintosh, Macoun, Granny Smith. Not a Delicious Apple )
Following the instructions on the muffin mix, you’ll use the first 4 ingredients. Blend into that, the cinnamon & brown sugar, and beat until well incorporated. Using a spatula, gently fold in the blueberries and diced apple.
Fill paper lined muffin tins and then sprinkle on the Demerara Sugar. This sugar is a large granule, light brown in color and holds up when baked, giving the muffins a little crunch. Bake at 350 degrees for about 15 minutes, until lightly golden. The tooth-pick test works on these just fine! (For any novice baker out there, this means that a tooth pick inserted straight down into the muffin or cake, will come out clean and dry indicating that the batter has baked and you’re done! )
Place on a wire rack until cool enough to try, or place in an air-tight container when cooled, if they can last that long!!