Gluten-free Blueberry Muffins
Gluten-free Blueberry Muffins

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, gluten-free blueberry muffins. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Gluten-free Blueberry Muffins is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Gluten-free Blueberry Muffins is something which I’ve loved my whole life.

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 recipe, we must 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:
  1. Make ready 2 eggs
  2. Get 60 g brown sugar
  3. Get 60 ml coconut oil
  4. Take 2 tbsp maple syrup
  5. Get 150 g rice flour
  6. Get 50 g potato starch
  7. Make ready 1 cup blueberries
  8. Make ready 1 sheet white chocolate (40g)
  9. Get 2 tsp chia seeds
  10. Take 50 ml milk
  11. Prepare 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:
  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. 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.

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