Blueberry Muffins (Gluten-free)

Blueberry Muffins

I experimented and came up with these muffins.  You don't have to use soy yogurt. I use it because my son can't have dairy, so use any yogurt you like.  The yogurt and applesauce make these moist and yummy especially when they are still warm.  

2 1/4 cups gluten-free flour mixture
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp xanthum gum
1/4 tsp salt
1/2 cup sugar
2 eggs
1/2 cup applesauce
2 6oz. containers of blueberry soy yogurt
2 tbsp. butter, melted


1. Preheat oven to 400F


2. In a large mixing bowl, add all dry ingredients..mix to combine.


3. In another mixing bowl, add all other ingredients...mix to blend.  Add dry ingredients to wet mixture and mix well.


4. Fill 12 muffin cups full w/ mixture.  Bake 20-25 minutes or until toothpick placed in center comes out clean.  Cool on wire racks.