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Blueberry Muffin Recipe

Thursday, October 27, 2016

Soft and delicious, these blueberry muffins are perfect for breakfast or alongside an afternoon tea. Not a fan of blueberries? Swap them out for your favourite frozen fruit!

 

 

INGREDIENTS

Eggs                   
                  5

Sugar               

     2 ½ cups
Vegetable Oil                  
2 cups
Sour Cream                 1 ½ cup
Vanilla                
1 tbsp
Lemon extract                 
1 ½ tbsp
Baking soda                  
2 tsps
Baking powder                
1 ½ tbsp
Salt                   
½ tsp
Rice flour                  
¼ cup
Potato starch                   
2 ½ cups
Garbanzo flour                   
1 cup
Tapioca starch                  
1 cup
Arrowroot starch                 
1 cup
Blueberries (frozen)                
1 ½ cup

 

METHOD 

• In a large bowl, combine the eggs, sugar, vegetable oil, sour cream, vanilla and lemon extract

  • • Mix at a low speed until well combined and the sugar crystals are close to dissolved
  • • In a separate bowl, combine the remaining ingredients except for the blueberries (all of the dry ingredients)

    • Mix the dry ingredients into the liquid mixture until combined (do not over mix), fold in blueberries

    • Line two 1 dozen muffin pans with 24 muffin liners, fill each cup ¼ full (batter will rise)

  • • Bake at 350ºF for 15-20 minutes or until a toothpick comes out clean
  •  

    YIELD

    Approximately 16 muffins

     

    Make sure to stop by Ste. Anne's Spa Bakery for other great baked goods and a wide selection of cookies, cakes, breads, jams, chocolates and fruit butters made from products found on the Ste. Anne’s property.