Gluten Free Blueberry Muffins

December 12, 2024

45

medium

12

  1. Prepare for Baking:
    • Preheat your oven to 375°F (190°C).
    • Lightly grease a 12-cup muffin pan or line it with paper liners.
  2. Mix Dry Ingredients:
    • In a medium bowl, combine gluten-free flour, sugar, baking powder, xanthan gum, and salt. Stir until evenly blended.
  3. Combine Wet Ingredients:
    • In a large bowl, whisk together melted butter, milk, eggs, lemon zest, and vanilla extract until smooth and well combined.
  4. Make the Batter:
    • Gradually stir the dry ingredients into the wet mixture until partially moistened.
    • Gently fold in the blueberries, being careful not to overmix. The batter will be thick.
  5. Fill the Muffin Cups:
    • Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full.
  6. Bake the Muffins:
    • Bake in the preheated oven for 10 minutes, then rotate the pan to ensure even baking.
    • Continue baking for an additional 10 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  7. Cool and Serve:
    • Allow the muffins to cool in the pan for about 3 minutes.
    • Serve warm or transfer them to a wire rack to cool completely.

 

Reviews

Ingredients:

Adjust Servings
2teaspoons baking powder
1.5cups driscoll's blueberries
2large eggs
2cups flour gluten-free, all-purpose
2teaspoons lemon zest grated
0.5teaspoon salt
0.75cup sugar
0.5cup butter unsalted, cooled, melted, (1 stick)
1teaspoon vanilla extract
0.5cup milk whole
1teaspoon xanthan gum

Directions

1.
Prepare for Baking
1. Preheat your oven to 375°F (190°C). | 2. Lightly grease a 12-cup muffin pan or line it with paper liners.
Mark as complete
2.
Mix Dry Ingredients
In a medium bowl, combine gluten-free flour, sugar, baking powder, xanthan gum, and salt. Stir until evenly blended.
Mark as complete
3.
Combine Wet Ingredients
In a large bowl, whisk together melted butter, milk, eggs, lemon zest, and vanilla extract until smooth and well combined.
Mark as complete
4.
Make the Batter
1. Gradually stir the dry ingredients into the wet mixture until partially moistened. | 2. Gently fold in the blueberries, being careful not to overmix. The batter will be thick.
Mark as complete
5.
Fill the Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full.
Mark as complete
6.
Bake the Muffins
1. Bake in the preheated oven for 10 minutes, then rotate the pan to ensure even baking. | 2. Continue baking for an additional 10 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Mark as complete
7.
Cool and Serve
1. Allow the muffins to cool in the pan for about 3 minutes. | 2. Serve warm or transfer them to a wire rack to cool completely.
Mark as complete
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