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Amazing Gluten-Free Blueberry Muffins 12 ways

Gluten-free blueberry muffins
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A delightful gluten-free blueberry muffin recipe, perfect for those seeking delicious alternatives to traditional flour. This recipe uses a blend of alternative flours and binders to create moist and flavorful muffins.

Ingredients

Scale
  • 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 large egg
  • ¾ cup milk (dairy or non-dairy)
  • ⅓ cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the egg, milk, oil or melted butter, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-20 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

  • For extra flavor, you can add a teaspoon of lemon zest to the batter.
  • If using frozen blueberries, do not thaw them before adding them to the batter. This helps prevent them from bleeding color.
  • Ensure your gluten-free flour blend contains a binder like xanthan gum. If it doesn’t, you may need to add ½ teaspoon of xanthan gum to the dry ingredients.

Nutrition

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