BakingEssentials® Gluten Free All Purpose Flour functionally replaces gluten containing flour in this muffin formula. The result is a moist gluten free blueberry muffin.

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(f) denotes flour ingredients.

WEIGHT (g) PERCENTAGE INGREDIENTS

Step 1

  • 352.5 35.25% BakingEssentials® Gluten Free All Purpose Flour
  • 99.1 9.91% Sugar, Granulated
  • 2.9 0.29% Salt
  • 9.5 0.95% Egg White Powder
  • 9.5 0.95% Baking Powder
  • 2.9 0.29% Sodium Bicarbonate

Step 2

  • 258.4 25.84% Milk, Whole
  • 112.4 11.24% Liquid Whole Eggs
  • 112.4 11.24% Soy Oil

Step 3

  • 40.4 4.04% Blueberries, Fresh or Frozen
1000 100% TOTAL
  1. Place Step 1 ingredients in a Hobart bowl fitted with a paddle. Mix for 2 minutes on low speed.
  2. Blend Step 2 ingredients together in a mixing bowl with a whisk. Mix for 1 minute or until well blended.
  3. Add Step 2 ingredients to mixing bowl with Step 1 ingredients. Mix on low speed for 1 minute or just until incorporated
  4. Add blueberries to mixing bowl. Mix just until incorporated on low speed.
  5. Scoop batter into lined muffin pans.
  6. Bake 350F for 12-15 minutes.
  7. Serve warm with butter or allow to cool. Enjoy!

The information contained in this publication is based on our own research and development work and is to the best of our knowledge reliable. Users should, however, conduct their own tests to determine the suitability of our products for their own specific purposes. Statements contained herein should not be considered as a warranty of any kind, expressed or implied, and no liability is accepted for the infringement of any patents.