Description
A delightful recipe for gluten-free blueberry muffins that are fluffy, flavorful, and easy to make.
Ingredients
- Gluten-free flour: 2 cups
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Sugar: 3/4 cup
- Eggs: 2 large
- Milk: 1 cup
- Butter: 1/2 cup, melted
- Fresh blueberries: 1 cup
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the muffin tin by lining it with paper liners or greasing it.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
- In another bowl, beat the eggs and then add the milk and melted butter. Mix well.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the fresh blueberries.
- Fill each muffin cup about 2/3 full with the batter.
- Bake in the preheated oven for 18-22 minutes or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a dairy-free option, substitute butter with coconut oil.
- Let the batter rest for 10-15 minutes before baking for better texture.
- Use fresh blueberries for the best flavor; if using frozen, toss them in flour before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: gluten free, blueberry muffins, baking, breakfast, easy recipe