Amaya’s Fluffy Gluten-Free Blueberry Muffins
Enjoy these delightful gluten-free blueberry muffins, crafted with alternative flours for a tender crumb and bursting with fresh blueberries. Perfect for anyone seeking a delicious, gluten-free treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour blend
- ½ cup almond flour
- ⅓ cup tapioca starch
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ⅓ cup vegetable oil or melted coconut oil
- 2 large eggs
- ½ cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the gluten-free all-purpose flour blend, almond flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the granulated sugar, vegetable oil, eggs, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a dairy-free option, use non-dairy milk and ensure your milk alternative is suitable for baking.
- You can substitute fresh blueberries with frozen blueberries. If using frozen, do not thaw them before adding to the batter; toss them with a tablespoon of the gluten-free flour blend to prevent them from sinking.
- Ensure your gluten-free flour blend contains xanthan gum, or add it separately as instructed.
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 250-300 (will vary based on ingredients)
- Sugar: Approx. 20g (will vary based on ingredients)
- Sodium: Approx. 150mg (will vary based on ingredients)
- Fat: Approx. 12g (will vary based on ingredients)
- Saturated Fat: Approx. 2g (will vary based on ingredients)
- Unsaturated Fat: Approx. 10g (will vary based on ingredients)
- Trans Fat: 0g
- Carbohydrates: Approx. 35g (will vary based on ingredients)
- Fiber: Approx. 3g (will vary based on ingredients)
- Protein: Approx. 4g (will vary based on ingredients)
- Cholesterol: Approx. 40mg (will vary based on ingredients)
Find it online: https://whiskdaily.com/gluten-free-blueberry-muffins/