This article provides a gluten-free blueberry muffin recipe that is easy to make and delicious. The recipe includes ingredients such as gluten-free flour blend, sugar, baking powder, cinnamon, and blueberries. The article provides detailed instructions and tips, including how to substitute the blueberries with other fruits and how to make the muffins vegan. The muffins are a great grab-and-go breakfast, snack, or dessert for people with gluten intolerance or celiac disease. Overall, the article provides a tasty option for those with dietary restrictions who still want to enjoy a sweet treat.

Gluten-Free Blueberry Muffins: A Sweet Treat for Any Time of Day

Introduction

Muffins are a great grab-and-go breakfast, a yummy snack or a delicious dessert. Unfortunately, many traditional muffin recipes have gluten, which means people with gluten intolerance or celiac disease can’t enjoy them. But fear not! This gluten-free blueberry muffin recipe is not only delicious but also easy to make.

Ingredients

• 1 and 1/2 cups gluten-free flour blend (make sure it includes xanthan gum)
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsweetened almond milk (you can use any non-dairy milk of your choice)
• 1/4 cup vegetable oil
• 1 egg
• 1 and 1/2 cups fresh or frozen blueberries

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together the gluten-free flour blend, sugar, baking powder, cinnamon, and salt.
3. In another bowl, beat the egg and mix in the almond milk and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and mix well.
5. Gently fold in the blueberries.
6. Spoon the batter into a muffin tin lined with paper muffin cups, filling each cup about 3/4 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 for a few minutes before removing them from the muffin tin.

Tips

• If you’re using frozen blueberries, make sure to thaw them and pat them dry before adding them to the batter. This will prevent them from sinking to the bottom of the muffins while baking.
• You can substitute the blueberries with any other fruit of your choice, like raspberries, strawberries, or blackberries.
• If you want to make these muffins vegan, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) instead of the egg.

Conclusion

These gluten-free blueberry muffins are a sweet treat for any time of day. They are easy to make, delicious, and most importantly, gluten-free. Whether you’re looking for a satisfying breakfast or a sweet snack, these muffins are sure to hit the spot. So, gather your ingredients, follow the step-by-step instructions, and enjoy your homemade gluten-free blueberry muffins!