Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, gluten-free blueberry muffins. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Gluten-free Blueberry Muffins is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Gluten-free Blueberry Muffins is something that I’ve loved my whole life. They’re nice and they look wonderful.
Gluten-Free Blueberry Muffins: Baking, Cooling and Storing. Do you like to line your muffin pan with paper liners or not? These gluten-free blueberry muffins are packed with fruit and topped with a little granulated sugar to give the muffin top a pleasant crunch.
To begin with this recipe, we have to prepare a few components. You can have gluten-free blueberry muffins using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Gluten-free Blueberry Muffins:
- Prepare 2 eggs
- Prepare 60 g brown sugar
- Take 60 ml coconut oil
- Make ready 2 tbsp maple syrup
- Make ready 150 g rice flour
- Make ready 50 g potato starch
- Prepare 1 cup blueberries
- Take 1 sheet white chocolate (40g)
- Get 2 tsp chia seeds
- Get 50 ml milk
- Make ready 1 tsp baking powder
They're are made with plenty of butter, buttermilk, and granulated sugar for the most tender, decadent type of muffin. Healthy blueberry oatmeal muffins that you can feel good about eating! Made with a mix of almond and oat flour. Dairy free, gluten free and packed with nutritious ingredients!
Steps to make Gluten-free Blueberry Muffins:
- Preheat the oven to 180°C/350°F. Beat the eggs in a bowl, add the coconut oil, maple syrup and sugar. Mix well. Add the chia seeds, blueberries and chopped chocolate into the bowl to mix.
- Add the rice flour, potato starch and baking powder to the bowl to mix, then pour the milk. Stir well until no powdery texture left.
- Line a muffin pan with paper liners or use silicon muffin cups. Fill each muffin cup 3/4 of the way, and bake for about 20 minutes or until the top is golden brown.
- Note: you can use only rice flour instead of adding potato starch, is so, add 200g of rice flour.
Some of my family's favorite gluten-free muffin recipes that I make are my Gluten-Free Blueberry Banana Muffins, Gluten-Free Apple Crumb Muffins, and Gluten-Free Double Chocolate Muffins. These gluten-free blueberry muffins are now a go-to recipe around here. I've made these more times than I can count on one hand and, AND, AND I've made them with regular all-purpose flour too. Just to be sure that this recipe works for those of us that may not necessarily be on a gluten-free diet. These classic blueberry muffins, made with our Gluten-Free All-Purpose Baking Mix, are quick and easy when you're in a hurry.
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