Blueberry Muffins

GLUTEN - FREE

The only blueberry muffin recipe you need, along with my winning tips and tricks for making gluten free blueberry muffins that are bursting with flavor.

INGREDIENTS Gluten-free flour Almond flour  Brown sugar  Baking powder Baking soda Salt Unsalted butter Milk  Plain yogurt  Eggs Vanilla extract lemon juice Lemon zest 

STEP 1

In a large bowl, combine gluten-free flour, almond flour, brown sugar, baking powder, baking soda, xanthan gum, and salt.

STEP 2

Add butter to the dry ingredients and mix with a hand or standing mixer until the mixture resembles breadcrumbs.

STEP 3

Add the milk, yogurt, eggs, vanilla extract, lemon zest and lemon juice to the butter-flour mixture and whisk until a thick, smooth batter forms without flour clumping.

STEP 4

Add 1 tablespoon of the gluten-free muffin batter to the bottom of each muffin liner. This will help prevent the berries from sinking all the way to the bottom.

STEP 5

Stir in the rest of the blueberries into the batter, reserving some for sprinkling on top, until evenly distributed.

STEP 6

Divide the rest of the batter equally into the muffin cases, filling them to the brim for standard muffins or creating a small mound above the edge for jumbo muffins.

STEP 7

Bake at 375 ºF for 20-25 minutes until the muffins rise, turn golden brown, and a toothpick comes out clean or with a few moist crumbs.

STEP 8

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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