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Delicious Gluten-Free Blueberry Muffins: 1 Amazing Recipe

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A delightful recipe for gluten-free blueberry muffins, perfect for those avoiding gluten. These muffins use a blend of alternative flours and binders to create a moist and flavorful treat.

Ingredients

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  • 1 1/2 cups gluten-free all-purpose flour blend
  • 1/2 cup almond flour
  • 1/4 cup tapioca starch
  • 1 teaspoon xanthan gum
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the gluten-free all-purpose flour blend, almond flour, tapioca starch, xanthan gum, sugar, baking powder, and salt.
  3. Gently fold in the blueberries. If using frozen blueberries, do not thaw them.
  4. In a separate medium bowl, whisk together the eggs, melted butter, milk, and vanilla extract until well combined.
  5. Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are okay.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your gluten-free flour blend contains xanthan gum, or add it as specified.
  • If using frozen blueberries, you can toss them with a tablespoon of the gluten-free flour blend before adding to the batter to prevent them from sinking.
  • For a dairy-free option, use non-dairy milk and ensure your butter substitute is dairy-free.

Nutrition

Find it online: https://whiskdaily.com/gluten-free-blueberry-muffins-recipe/