Description
Enjoy these delightful gluten-free blueberry muffins, perfect for a healthy breakfast or snack. They are made with a blend of alternative flours and natural sweeteners, ensuring a delicious taste without gluten.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend
- 1 teaspoon xanthan gum (if not included in flour blend)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the gluten-free flour, xanthan gum (if using), baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For frozen blueberries, do not thaw them before adding to the batter.
- You can substitute dairy milk with almond milk, soy milk, or oat milk for a dairy-free option.
- Ensure your gluten-free flour blend contains a binder like xanthan gum; if not, add it as specified.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 250-300 kcal (varies based on ingredients)
- Sugar: Approx. 20-25g
- Sodium: Approx. 150-200mg
- Fat: Approx. 10-15g
- Saturated Fat: Approx. 5-8g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Approx. 35-40g
- Fiber: Approx. 2-3g
- Protein: Approx. 3-4g
- Cholesterol: Approx. 50-60mg