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Blueberry Muffins (Gluten-free)

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Ingredients

Adjust Servings:
mix of gluten-free flours:
50 g White rice flour
70 g Brown rice flour
30 g Sorghum flour or millet or rice flour
50 g Potato starch
50 g Tapioca starch or potato starch
2 g Xanthan gum or 4 g psillum
other ingredients:
1 cup Blueberry или черника
2/3 cup Brown sugar
2 pcs Egg(s)
1/2 cup Vegetable oil
1/2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Almond milk
2 tsp Baking powder

Blueberry Muffins (Gluten-free)

  • 30 min
  • Serves 4
  • Medium

Ingredients

  • mix of gluten-free flours:

  • other ingredients:

Directions

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These are classic gluten-free blueberry muffins. The easiest recipe with a combination of rice, sorgo, and millet flour. 

Use frozen or fresh berries. 

These muffins turn out soft, tender, and fluffy and just as delicious as regular muffins. 

But you should know that since rice flour gives white color to the dough, so the top browns just a bit, and the muffin is almost white inside – see the photo. 

It doesn’t make them any less delicious! 

Combine the flours beforehand to make these muffins for breakfast or tea in no time!

You can find best all-purpose gluten-free flour mix here.

Enjoy!

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Steps

1
Done

Preheat the oven to 200 degrees.

2
Done

In a bowl, combine all the dry ingredients except sugar.

3
Done

In another bowl, whisk the eggs, add sugar, milk, and oil. Combine.

4
Done

Add the wet ingredients to the dry ingredients. Combine with a spoon or mixer until smooth.

5
Done

Carefully mix in the blueberries.

6
Done

Pour in the muffin cups. Bake at 200 degrees for about 20 min. The muffins will rise well, the top will get brown.

7
Done

Take out. Let cool for abit. Release, arrange on a cooling rack and let completely cool. This step is important for all gluten-free baking goods!

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