Gluten-free Blueberry Muffins
Gluten-free Blueberry Muffins

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, gluten-free blueberry muffins. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Gluten-free Blueberry Muffins is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Gluten-free Blueberry Muffins is something which I’ve loved my entire life. They’re nice 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.

To get started with this particular recipe, we have to first 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. Make ready 2 eggs
  2. Make ready 60 g brown sugar
  3. Prepare 60 ml coconut oil
  4. Make ready 2 tbsp maple syrup
  5. Make ready 150 g rice flour
  6. Get 50 g potato starch
  7. Prepare 1 cup blueberries
  8. Take 1 sheet white chocolate (40g)
  9. Get 2 tsp chia seeds
  10. Make ready 50 ml milk
  11. Make ready 1 tsp baking powder

Dairy free, gluten free and packed with nutritious ingredients! 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.

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. 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. Blueberry muffins are one of the easiest and most fool-proof baked goods you can make from scratch.

So that’s going to wrap this up with this exceptional food gluten-free blueberry muffins recipe. Thanks so much for reading. I’m sure that 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 family, colleague and friends. Thanks again for reading. Go on get cooking!