Gluten-free Blueberry Muffins
Gluten-free Blueberry Muffins

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, gluten-free blueberry muffins. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Gluten-Free Blueberry Muffins: The Ingredients Gluten-Free Flour Blend. I have news. (takes deep breath) For the first time, I've started testing recipes using… a gluten-free flour blend. I avoided a pre-made blend for years.

Gluten-free Blueberry Muffins is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Gluten-free Blueberry Muffins is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. 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. Make ready 2 tbsp maple syrup
  5. Prepare 150 g rice flour
  6. Prepare 50 g potato starch
  7. Get 1 cup blueberries
  8. Prepare 1 sheet white chocolate (40g)
  9. Make ready 2 tsp chia seeds
  10. Take 50 ml milk
  11. Get 1 tsp baking powder

You won't even notice the difference! How to Make the Best Gluten-Free Blueberry Muffins. One of my favorite times of year is when I first start to see fresh plump blueberries being sold at the farmers' market. I love to bake with blueberries, especially in muffins, because they are SO simple.

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.

There are just a few tips you have to keep in mind. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. 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. Sometimes, I replace the lemon juice with pure vanilla extract.

So that is going to wrap this up with this special food gluten-free blueberry muffins recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!