Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, gluten-free blueberry muffins. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Gluten-free Blueberry Muffins is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Gluten-free Blueberry Muffins is something which I’ve loved my entire life. They are fine 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 get started with this particular recipe, we have to first prepare a few components. You can cook 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:
- Get 2 eggs
- Get 60 g brown sugar
- Make ready 60 ml coconut oil
- Make ready 2 tbsp maple syrup
- Get 150 g rice flour
- Get 50 g potato starch
- Get 1 cup blueberries
- Make ready 1 sheet white chocolate (40g)
- Get 2 tsp chia seeds
- Prepare 50 ml milk
- Get 1 tsp baking powder
These are my favorite gluten free blueberry muffins, studded with big fresh blueberries. They're are made with plenty of butter, buttermilk, and granulated sugar for the most tender, decadent type of muffin. Blueberry muffins are one of the easiest and most fool-proof baked goods you can make from scratch. And you can absolutely make fluffy vegan muffins using no eggs.
Instructions 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.
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. My gluten free mini blueberry muffins also have some ground cinnamon in the batter - it's such a great flavor with blueberries 💙. Cinnamon sugar or turbinado sugar would be a nice addition to the top of the muffins if you prefer that little bit of crunch or extra burst of cinnamon flavor.
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