Ingredients
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mix of gluten-free flours:
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50 g White rice flour
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70 g Brown rice flour
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30 g Sorghum flouror millet or rice flour
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50 g Potato starch
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50 g Tapioca starchor potato starch
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2 g Xanthan gumor 4 g psillum
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other ingredients:
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1 cup Blueberryили черника
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2/3 cup Brown sugar
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2 pcs Egg(s)
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1/2 cup Vegetable oil
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1/2 tsp Cinnamon
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1/2 tsp Salt
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1/2 tsp Almond milk
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2 tsp Baking powder
Directions
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
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1
Done
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Preheat the oven to 200 degrees. |
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2
Done
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In a bowl, combine all the dry ingredients except sugar. |
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3
Done
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In another bowl, whisk the eggs, add sugar, milk, and oil. Combine. |
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4
Done
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Add the wet ingredients to the dry ingredients. Combine with a spoon or mixer until smooth. |
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5
Done
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Carefully mix in the blueberries. |
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6
Done
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Pour in the muffin cups. Bake at 200 degrees for about 20 min. The muffins will rise well, the top will get brown. |
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7
Done
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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! |
