Gluten Free Blueberry Muffins Recipes

GLUTEN-FREE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
• Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.
• Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

GLUTEN-FREE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F with a rack in the center.
• Line two 12-count muffin tins with liners. Lightly spray with the cooking spray.
• Whisk together the gluten-free flour, almond flour, baking powder, baking soda and salt in a medium bowl.
• Combine the yogurt, honey and oil in a stand mixer fitted with the paddle attachment. Mix together then add the eggs, almond and vanilla extracts and mix until combined. With the machine running on low speed, slowly add the flour mixture and beat just until incorporated and you no longer see any dry bits.
• Gently stir the 2 cups blueberries into the batter with a silicone spatula, making sure you don't break any and you don't overwork the batter.
• Using a large ice cream or cookie scoop, scoop the batter into the muffin tins, filling each cup about 3/4 of the way up. Place on the center oven rack and bake for 13 minutes.
• Remove the tins from the oven, top each muffin with 3 to 4 of the remaining blueberries then return them to the oven, making sure you rotate the tins. Bake until the muffins are puffed, golden brown and set, about 5 minutes. They will still look slightly wet but will continue to cook as they sit. Be sure not to over bake them or they get very dry and crumbly.
• Let cool slightly in the tins and then carefully remove and let cool completely on a cooling rack.

GLUTEN FREE BURSTING BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 200c and put 12 paper cases into a muffin tin.
• Put the flour, sugar, oats and blueberries in a large mixing bowl and make a well in the centre.
• In another bowl mix the eggs, oil and milk together and then stir into the dry ingredients with a wooden spoon until combined but still a bit lumpy.
• Spoon the mixture into the paper cases and bake for 20 minutes or until golden brown.
• Let the muffins cool for a minute or two in the tin, then transfer to a rack to cool completely.
• Once cool, enjoy on their own or with some blueberries on the side. They are great for breakfast, elevenses or afternoon tea!

GLUTEN FREE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 325°F Line muffin tin with paper liners.
• In a small saucepan, simmer the blueberries with the water until they release their juices and the mixture tickens slightly. Let cool.
• Combine almond flour, baking soda, salt, and cinnamon in a bowl.
• In another bowl combine the blueberries, vanilla, honey, and eggs.
• Add dry ingredients to wet ingredients and mix well.
• Evenly divide the batter among 12 muffin cups.
• Bake 25-30 minutes.
• VARIATION - MIDNIGHT ROSE MUFFINS:.
• Replace 1 cup of blueberries with cranberries. The dough turns blue but the cranberries provide a burst of red.