Gluten-free Blueberry Muffins
Gluten-free Blueberry Muffins

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, gluten-free blueberry muffins. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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.

Gluten-free Blueberry Muffins is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Gluten-free Blueberry Muffins is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have gluten-free blueberry muffins using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Gluten-free Blueberry Muffins:
  1. Take 2 eggs
  2. Make ready 60 g brown sugar
  3. Make ready 60 ml coconut oil
  4. Make ready 2 tbsp maple syrup
  5. Prepare 150 g rice flour
  6. Take 50 g potato starch
  7. Make ready 1 cup blueberries
  8. Take 1 sheet white chocolate (40g)
  9. Make ready 2 tsp chia seeds
  10. Prepare 50 ml milk
  11. 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:
  1. 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.
  2. 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.
  3. 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.
  4. Note: you can use only rice flour instead of adding potato starch, is so, add 200g of rice flour.

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. 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. Blueberry muffins are one of the easiest and most fool-proof baked goods you can make from scratch.

So that is going to wrap it up with this creative food gluten-free blueberry muffins recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!