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Amazing Gluten-Free Blueberry Muffins from Just 1 Tray

Gluten-free blueberry muffins
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Enjoy these delicious gluten-free blueberry muffins, made with alternative flours and binders. A perfect treat for anyone with gluten intolerance.

Ingredients

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  • 1 ½ cups gluten-free all-purpose flour blend
  • ½ cup almond flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup fresh or frozen blueberries
  • 1 large egg
  • ½ cup milk (dairy or non-dairy)
  • ⅓ cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon psyllium husk powder (as a binder)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract. Add the psyllium husk powder and whisk until well combined. Let it sit for a minute to thicken.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  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 a few minutes before transferring them to a wire rack to cool completely.

Notes

  • You can use any milk of your choice, including almond, soy, or oat milk.
  • For frozen blueberries, do not thaw them before adding to the batter.
  • Ensure your gluten-free flour blend contains a binder like xanthan gum, or use the psyllium husk as directed.
  • These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://magazinemeal.com/gluten-free-blueberry-muffins/