Gluten-free Blueberry Muffins
Gluten-free Blueberry Muffins

Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, gluten-free blueberry muffins. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Gluten-free Blueberry Muffins is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Gluten-free Blueberry Muffins is something that I have loved my entire life.

There's a joke that muffins are just uniced cupcakes. Hmm…while I appreciate the humor, the baker in me disagrees. A good muffin should be denser and less sweet than a cupcake. Let's look at that "dense" characteristic first.

To begin with this particular recipe, we have to prepare a few components. You can have gluten-free blueberry muffins using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Gluten-free Blueberry Muffins:
  1. Get 2 eggs
  2. Prepare 60 g brown sugar
  3. Get 60 ml coconut oil
  4. Prepare 2 tbsp maple syrup
  5. Prepare 150 g rice flour
  6. Take 50 g potato starch
  7. Take 1 cup blueberries
  8. Make ready 1 sheet white chocolate (40g)
  9. Take 2 tsp chia seeds
  10. Take 50 ml milk
  11. 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. 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.

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. The BEST Vegan Blueberry Muffins: moist, light, fluffy, and packed full of sweet, juicy blueberries. They're fuss-free, easy to make and come together They're also gluten-free, refined sugar free and healthy enough for breakfast.

So that’s going to wrap this up with this special food gluten-free blueberry muffins recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!