Gluten-Free Blueberry Muffins
Mantler Gluten-Free Flour
- 300g Mantler Gluten-Free Flour
- 120g butter
- 140g powdered sugar
- 16g vanilla sugar
- 3 yolks
- 1 pinch of salt
- 150g sour cream
- 150g milk
- 10g gluten-free baking powder
- zest from one lemon
- 3 egg whites
- 40g granulated sugar
- 200g blueberries (frozen or fresh)
During preparation, all the ingredients should be at room temperature.
Beat the butter, powdered sugar, vanilla sugar, lemon zest, yolks and a pinch of salt into a frothy mixture.
Mix the sour cream with the milk and stir in. Add the blueberries, then beat the egg whites and granulated sugar into the cream and carefully combine with the sieved flour.
Using a pastry bag, fill the muffin tin with the mixture and bake.
Baking time: app. 40 minutes in a preheated oven – depending on the size of the muffin tin, the baking time may need to be slightly adjusted.
Baking temperature: 170°C
©Wolfgang Oberschachner – Culinary and trained nutrition chef