Description
Enjoy these delightful gluten-free blueberry muffins, perfect for a wholesome breakfast or snack. Made with a blend of alternative flours and simple binders, they are a treat for everyone, especially those avoiding gluten. This recipe is designed to be easy to follow, bringing a taste of Forkful Heaven right to your kitchen.
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour blend
- ½ cup almond flour
- â…“ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup milk (dairy or non-dairy)
- ¼ cup melted unsalted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
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 blend, almond flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the egg, milk, melted butter or coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to 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
- You can substitute frozen blueberries for fresh, but do not thaw them before adding to the batter.
- For extra sweetness, you can sprinkle a little sugar on top of the muffins before baking.
- Ensure your gluten-free flour blend contains a binder like xanthan gum. If it doesn’t, you may need to add ½ teaspoon of xanthan gum to the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 200-250 (will vary based on ingredients used)
- Sugar: Approximately 15-20g
- Sodium: Approximately 150-200mg
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 4-6g
- Unsaturated Fat: Approximately 6-9g
- Trans Fat: 0g
- Carbohydrates: Approximately 25-30g
- Fiber: Approximately 2-3g
- Protein: Approximately 3-4g
- Cholesterol: Approximately 30-40mg