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gluten-free-blueberry-muffins-recipe

Gluten-Free Blueberry Muffins

Delicious and easy-to-make gluten-free blueberry muffins.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 200 kcal

Ingredients 

Dry Ingredients

  • 2 cups Gluten-free flour
  • 1 cup Sugar
  • 2 teaspoon Baking powder
  • 0.5 teaspoon Salt

Wet Ingredients

  • 2 units Eggs large
  • 1 cup Milk or dairy-free alternative
  • 0.5 cup Vegetable oil
  • 1 teaspoon Vanilla extract

Add-ins

  • 1.5 cups Blueberries fresh or frozen

Instructions 

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
  3. In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 70mg | Fiber: 2g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Keywords

Blueberry Muffins, Gluten-Free
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