Gluten-free Blueberry Muffins. Add the finely chopped zest of one lemon to the batter along with the milk. The following links are affiliate links. These gluten-free blueberry muffins couldn't be simpler to make.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. How to make gluten-free blueberry muffins In a large mixing bowl, mix the oil and sugar. Add eggs, one at a time, beating well after each addition. You can cook Gluten-free Blueberry Muffins using 11 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Gluten-free Blueberry Muffins
- You need 2 of eggs.
- You need 60 g of brown sugar.
- It’s 60 ml of coconut oil.
- You need 2 tbsp of maple syrup.
- It’s 150 g of rice flour.
- Prepare 50 g of potato starch.
- Prepare 1 cup of blueberries.
- You need 1 sheet of white chocolate (40g).
- You need 2 tsp of chia seeds.
- It’s 50 ml of milk.
- It’s 1 tsp of baking powder.
Add vanilla and lemon zest and mix until combine. Mix the butter and caster sugar together until they form a light creamy paste. Add the eggs and beat with a whisk until the mixture is light and fluffy; this is the key to keeping the texture of. These Gluten Free Blueberry Muffins are so light and fluffy they make the perfect breakfast or midday treat whether you follow a gluten free diet or not.
Gluten-free Blueberry Muffins instructions
- 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..
- 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..
- 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..
- Note: you can use only rice flour instead of adding potato starch, is so, add 200g of rice flour..
Blueberry muffins are a classic recipe Blueberry muffins have been one of my favourite muffins for as long as I can remember. Stand six paper muffin cases in the holes of a muffin or tart tray. Put the oil, yoghurt, sugar and egg into a large bowl and beat together well. Add the flour and stir to combine. In a large bowl, whisk together flour, xanthan gum (leave out if your flour already has it) sugar, baking powder, baking soda, salt, and dried lemon peel.