Gluten-free Blueberry Muffins
Gluten-free Blueberry Muffins

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, gluten-free blueberry muffins. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Gluten-free Blueberry Muffins is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Gluten-free Blueberry Muffins is something that I’ve loved my entire life. They’re fine and they look fantastic.

Gluten-Free Blueberry Muffins: Baking, Cooling and Storing. Do you like to line your muffin pan with paper liners or not? These gluten-free blueberry muffins are packed with fruit and topped with a little granulated sugar to give the muffin top a pleasant crunch. Gluten-Free Blueberry Muffins that are bursting with blueberries and lemon zest.

To get started with this recipe, we must prepare a few components. You can cook gluten-free blueberry muffins using 11 ingredients and 4 steps. Here is how you can achieve that.

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

Just to be sure that this recipe works for those of us that may not necessarily be on a gluten-free diet. These classic gluten free blueberry muffins are crisp on the outside, soft and tender inside. 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.

Steps 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 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. Blueberry muffins are one of the easiest and most fool-proof baked goods you can make from scratch. And you can absolutely make fluffy vegan muffins using no eggs. Some of my family's favorite gluten-free muffin recipes that I make are my Gluten-Free Blueberry Banana Muffins, Gluten-Free Apple Crumb Muffins, and Gluten-Free Double Chocolate Muffins.

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