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Amazing Gluten-free Blueberry Muffins: 1 Delightful Bake

Gluten-free blueberry muffins
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Enjoy these delightful gluten-free blueberry muffins, crafted with alternative flours and binders for a perfect texture and taste. Chloe from Sunday Flavor shares her easy recipe to bring a little bit of Sunday joy into your kitchen every day.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour blend
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup fresh or frozen blueberries
  • ½ cup granulated sugar
  • 1 large egg
  • ½ cup milk (dairy or non-dairy)
  • ¼ cup melted unsalted butter or coconut oil
  • 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, xanthan gum, baking powder, baking soda, and salt.
  3. Gently fold in the blueberries.
  4. In a separate medium bowl, whisk together the sugar, egg, milk, melted butter or coconut oil, and vanilla extract until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
  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

  • If using frozen blueberries, do not thaw them before adding to the batter. You can toss them in a tablespoon of the flour mixture to prevent them from sinking.
  • For a dairy-free option, use a non-dairy milk and coconut oil.
  • Feel free to add a sprinkle of sugar on top of the muffins before baking for a little extra sparkle.

Nutrition

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