Gluten/Wheat Free Blueberry Scone Muffins
This muffin batter comes out more like scone dough. I baked them in my Pampered Chef nonstick brownie pan. Sprayed the pan with a bit of Olive Oil cooking spray.
Ingredients
  • 1 / 2cup grass fed butter at room temp
  • 1cup powered stevia from Sugar In The Raw
  • 2 large pasture eggs
  • 1teaspoon vanilla
  • 2teaspoons baking powder
  • 1 / 4teaspoon kosher or sea salt
  • 2cups all-purpose gluten free flour of your choice
  • 1 / 2cup almond milk plus about 2 Tablespoons more because I wanted my dough a little more moist.
  • 2 1 / 2cups frozen blueberriesmix a TB of flour into the blueberries before mixing into the batter
Instructions
  1. Heat Oven to 375
  2. Grease muffin tin or use cooking spray
  3. In a batter bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
  4. Add eggs one at a time, beating after each one
  5. Beat in vanilla, baking powder and salt
  6. With a spoon, fold in half flour then half milk into batter, repeat
  7. Fold in blueberries
  8. Spoon into muffin cups and sprinkle some powdered stevia on top each muffin.
  9. Bake 15 to 20 minutes
  10. Top with fresh berries of your choice, homemade whipped cream and toasted pistachios!
Recipe Notes

Enjoy!

Sue Seward
Health & Certified Fitness Coach
PRFitness – Spicewood Texas
Gluten Free Lady

Gluten Free Lady www.glutenfreelady.com

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