Gluten free blueberry muffins

Gluten Free Blueberry Muffins Recipe

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Tiffany Whittaker

By
@Tiffanyann0725

I put together a gluten free blueberry muffins recipe. It works out better if you grind your flours before baking with them when you are using gluten free flour so it is not as grainy. Also make sure to add the xanthum gum. It helps them stick together better.

Rating:

★★★★★ 1 vote

Serves:
8-10
Prep:
20 Min
Cook:
20 Min

Ingredients

  • 2 c
    gluten free flour mix
  • 3/4 c
    sugar
  • 2 tsp
    baking powder
  • 1 tsp
    xantham gum
  • 1/2 tsp
    salt
  • 1/2 c
    butter 1 stick
  • 1/2 c
    milk
  • 2 large
    eggs
  • 2 tsp
    grated lemon zest
  • 1 tsp
    vanilla extract
  • 1 1/2 c
    blueberries

How to Make Gluten free blueberry muffins

Step-by-Step

  1. Preheat oven to 375°F. Lightly butter or grease a 12-cup muffin pan or line with paper liners.
  2. Stir together flour, sugar, baking powder, xanthan gum and salt in a medium bowl until blended. Whisk together butter, milk, eggs, lemon zest and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. It is slightly grainy. I used fresh blueberries
  3. Divide batter evenly between muffin cups, filling each about three-fourths full.
  4. Bake 10 minutes. Rotate pan and continue to bake about 10 minutes longer or until muffins are golden brown and toothpick inserted in center comes out clean. Cool in pan 3 minutes. Serve warm or move to wire rack to cool completely.

Printable Recipe Card

About Gluten free blueberry muffins

Course/Dish: Muffins
Hashtags: #Gluten, #Free, #blueberry




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