Gluten-Free Blueberry Muffins
Welcome back to Gluten Free – With Me
For this week’s recipe blog post, we will be sharing various tips and recipes for gluten-free blueberry muffins. If there are any recipes you are wanting, please fill out our recommendations form. If you would like to share one of your recipes, fill out our share your recipes form!
If you’re someone who loves a fresh batch of muffins to start your day, but you are looking for a gluten-free version, then you have found the right place! These gluten-free blueberry muffins are delightful and bursting with flavor.
Why You’ll Love Them
🩵 fluffy and moist- the texture of these muffins is soft and tender
🩵 bursting with blueberries- fresh or frozen, blueberries add natural sweetness and as a bonus antioxidants
🩵 quick and easy- this recipe comes together in no time at all, making it a perfect weekend breakfast or a mid-week snack
🩵 naturally sweet- the sweetness comes from maple syrup, which also makes them healthier than other options
🩵 perfect meal prep- bake a batch ahead of time and keep them on hand for a quick snack
Whether you’re gluten intolerant or simply looking to enjoy a healthier version of your favorite muffins, this recipe will not disappoint. Let’s jump into making these awesome gluten-free blueberry muffins!
Recipe- Ingredients
1 ½ cups gluten-free all purpose flour, ensure flour contains xanthan gum
½ cup almond flour, for added fluffy texture
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup maple syrup, or honey
2 large eggs
½ cup unsweetened almond milk, or your preferred milk
¼ cup coconut oil, melted
1 tsp vanilla extract
1 ½ cup blueberries, frozen or fresh (if frozen do not thaw)
Additional Options
1 tbsp lemon zest
½ tsp cinnamon
Recipe- Instructions
1. Preheat oven
Preheat oven to 350 degrees farenheight and line a muffin tin with paper liners or grease it lightly with a cooking spray
2. Mix dry ingredients
In a medium bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon (if you added that option)
3. Combine wet ingredients
In a separate bowl, whisk together maple syrup, eggs, almond milk, coconut oil, and vanilla extract. If you chose to add lemon zest add it here too.
4. Mix dry and wet ingredients
Gradually add dry ingredients to the wet ingredient mixture. Stir gently until just combined. BE careful to not overmix, having lumps is completely normal.
5. Fold in blueberries
Gently fold in your blueberries, being mindful to not break them too much. If you are using frozen blueberries, add them directly from freezer (to prevent batter from turning purple)
6. Fill muffin tin
Divide batter evenly between 12 muffin cups, filling each to roughly ⅔ full. If you would like to add extra blueberries on top feel free to do so.
7. Bake
Place muffins in the oven and bake for 18 to 22 minutes. Muffins should be golden brown and should be able to insert a toothpick in the center and it comes out clean.
8. Cool
Let your muffins cool for about 5 minutes, then move them to a wire rack to cool completely.
9. Enjoy
While muffins are best warm, they can store for up to 3 days in an airtight container. Can also be put in the freezer for 3 months.
For those of you who are looking for a much sweeter recipe, we have a recommendation for that as well!
Ingredients
1 ½ cups gluten-free all purpose flour (make sure it contains xanthan gum)
½ cup granulated sugar
¼ cup brown sugar, packed
1 tbsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon (optional)
2 large eggs
½ cup unsweetened almond milk (or milk of your choice)
½ cup unsalted butter (melted) or ¼ cup coconut oil
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries (if frozen do not thaw)
1 tsp lemon juice ( optional)
2 tbsp coats sugar (for sprinkling on top, optional)
Instructions:
1. Preheat oven
Preheat the oven to 350 degrees fahrenheit and line muffin tin with liners or grease lightly with butter/cooking spray
2. Combine dry ingredients
In a large bowl, whisk together flour, sugar, brown sugar, baking powder, salt, baking soda, and cinnamon (if chose to add)
3. Combine wet ingredients
In a separate bowl, whisk together eggs, milk. Butter, vanilla extract, and lemon juice (if chose to add this ingredient)
4. Combine wet and dry ingredients
Pour wet ingredients into dry ingredients and stir until combined. Be careful to not overmix the batter!
5. Fold in Blueberries
Gently fold in blueberries, be careful not to crush them
6. Scoop the batter
Evenly distribute batter into muffin tins, filling each about ¾ full
7. Add Sugar
If you want extra sweetness and a crunchy topping, sprinkle coarse sugar over the top of each muffin before putting them in the oven
8. Bake
Place muffins into oven and bake for 20 to 25 minutes, or until top is golden brown
9. Cool
Let cool for about 5 minutes, then transfer to a writing rack to cool completely.
🩵 Thank you for taking the time to read out blueberry muffin blog post and recipes. We hope you enjoy them! If you have any suggestions, please fill out a contact us form. To share a recipe fill out a recipe form. Make sure you are following us on our socials! 🩵
Instagram- glutenfree_withme_
Facebook- Gluten Free – With Me
Pinterest- glutenfreewithme
0 Comments