Gluten Free Blueberry Muffins
Delicious and moist gluten-free blueberry muffins perfect for breakfast or an afternoon snack, filled with sweet bursts of blueberries and a tender crumb.
Ingredients
Dry Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Wet Ingredients
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Berries
- 1 cup fresh or frozen blueberries
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with oil to prevent sticking.
- In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, sugar, salt, baking soda, and baking powder until well combined.
- In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries, being careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Don't overmix the batter for lighter muffins. Use fresh ingredients for the best flavor. Experimenting with flavors like lemon zest or cinnamon can enhance taste.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 5g
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