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Gluten-Free Blueberry Muffins: 1 Amazing Recipe

Gluten-free blueberry muffins
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Enjoy these delightful gluten-free blueberry muffins, perfect for a healthy breakfast or snack. This recipe uses a blend of alternative flours and binders to create a tender crumb without any gluten, making them suitable for those with gluten sensitivities.

Ingredients

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  • 1 ½ cups gluten-free all-purpose flour blend
  • ½ cup almond flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 2 large eggs
  • ½ cup milk (dairy or non-dairy)
  • ⅓ cup vegetable oil or melted butter
  • 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 flour blend, almond flour, sugar, baking powder, and salt.
  3. Gently fold in the blueberries.
  4. In a separate medium bowl, whisk together the eggs, milk, oil (or melted butter), 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 18-22 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

  • If using frozen blueberries, do not thaw them before adding to the batter. This helps prevent them from bleeding into the batter.
  • You can substitute dairy-free milk and oil for a dairy-free version.
  • For a richer flavor, you can add a teaspoon of lemon zest to the batter.

Nutrition

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