Gluten Free Blueberry Muffin Bars
Enjoy the flavor of blueberries as a morning snack with your coffee. Not too sweet, and easy to prepare. (Can be made with Gluten Free flour or regular flour)
- 2 sticks (1 cup) butter warm to room temp
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 1 cup milk
- 1/2 cup oil
- 3 cups Bob's Red Mills Gluten Free Baking Flour (or regular baking flour)
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 3 cups blueberry filling
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
- 1 tbsp milk
You can use fresh or frozen blueberries to make your own blueberry pie filling.
Preheat over to 350° F. In a large mixing bowl, blend butter and sugar till smooth. Use a fork or whisk to beat together eggs, vanilla, milk, and oil. Mix into butter mixture.
In a separate bowl, mix flour, salt and baking powder. Blend until any clumps of baking powder are smooth. Slowly blend the dry ingredients into the liquid ingredients. May slightly denser than a typical muffin batter.... which is fine.
Grease a 9 x 13 inch baking pan. Spread most of the batter in the baking pan (leave about 2 cups for later). Pour on blueberry filling and spread around. Spoon on remaining batter in clumps on top of blueberries, then use a spatula to blend it in a little.
Bake in preheated over for 25-30 minutes or until a toothpick can be inserted and removed clean. Should be lightly brown at edges. Remove from oven and let cool.
Prefer things a little sweeter? Make a simple glaze. Mix on slow speed till blended: powdered sugar, vanilla, and milk. Add milk if needed to make the glaze smooth and drizzle-able. Drizzle glaze over bars and allow to cool. Cut and serve.
Stores fine in a sealed counter-top contained for a couple days. Or freeze extras to pop into the toaster next week.