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Strawberry Sour Cream Muffins

Makes 20 standard sized muffins, or mountains of minis

These freeze well and can be stored in a zip top bag for up to a month frozen.

¾ cup (1 ½ sticks) butter, softened

1 1/2 cups sugar

3 eggs

1 tablespoon vanilla

1 cup sour cream

1 ¼ cup milk

2/3 cup coconut flour

1 cup gluten-free all purpose flour (try Bob’s Red Mill)

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons xanthan gum

2 cups strawberries, stems removed, then diced into ¼ inch pieces

Preheat oven to 350°F. Line muffin tins with cupcake papers or grease the tins generously.

In a medium bowl combine butter and sugar and cream together with an electric mixer until fluffy, about 3 minutes. Add the eggs, sour cream and vanilla and blend until smooth. Slowly add the milk.

Meanwhile, in a separate bowl, whisk together the flours, baking powder, baking soda, salt, and xanthan gum.

Add the dry ingredients to the sour cream mixture and blend until smooth. Gently fold in the strawberries.

Let the batter sit at room temperature for 20 minutes (the mixture will slightly thicken) then fill muffin tins and bake 35 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool, for 20 minutes, then remove to a wire rack to cool completely before storing.

Check out more great gluten-free recipes at Liv Gluten-Free