After years of attempting to make gluten free muffins that don't taste like gritty cardboard, I've finally done it!!!
BLUEBERRY MUFFINS (gluten and sugar free)
½ cup unsalted butter, melted
½ cup maple syrup
(if you want them to be sweeter add an additional .25 cup syrup, but take out the aquivelent amount of milk)
1 cup milk
2 large eggs, separate the yolks from the whites
1 teaspoon vanilla extract
2 cups gluten free flour blend
½ cup tapioca flour
1 teaspoon xanthan gum (omit if your blend includes this already)
2 teaspoons baking powder
½ teaspoon salt
⅛ teaspoon ground cardamom
⅛ teaspoon ground nutmeg
1½ cup (fresh or frozen) blueberries
Preheat oven to 375 degrees.
Melt butter in a glass mixing bowl. Whisk maple syrup into the melted butter. Add milk and do the same.
Separate the eggs (yolk from whites) and put the egg whites aside for now to be frothed later. Whisk the yolks in with the liquid mixture, add the vanilla extract.
In a separate mixing bowl, combine all dry ingredients. Slowly add the wet ingredients to the dry until just combined.
Beat the egg whites that you had set aside on high with a stand or hand mixer until stiff peaks appear. Fold the egg whites into the batter.
Prep your muffin pan by spraying with non stick baking spray (or use muffin liners) and add about a tablespoon of the batter to each muffin cup. I was able to make 12 large and 12 mini muffins.
Fold the blueberries into the batter, then divide evenly into the pan.
Bake in the preheated oven for ~20 minutes, until an inserted toothpick comes out clean.