Description
Enjoy these delightful gluten-free blueberry muffins, perfect for a satisfying breakfast or snack. Made with alternative flours and binders, they cater to those with gluten intolerance.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/2 cup almond flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 cup fresh or frozen blueberries
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, sugar, baking powder, salt, and xanthan gum.
- Gently fold in the blueberries.
- In a separate medium bowl, whisk together the milk, melted butter, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- 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
- You can use any milk of your choice, including almond milk, soy milk, or oat milk.
- If using frozen blueberries, do not thaw them before adding to the batter.
- For an extra touch of sweetness, you can sprinkle a little sugar on top of the muffins before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg