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**Amazing Gluten-Free Blueberry Muffins**

Gluten-free blueberry muffins
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Enjoy these delicious gluten-free blueberry muffins made with alternative flours. Perfect for a healthy breakfast or snack.

Ingredients

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  • 1 ½ cups gluten-free all-purpose flour blend
  • ½ cup almond flour
  • ½ cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup fresh or frozen blueberries
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk (dairy or non-dairy)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. In a medium bowl, whisk together the gluten-free flour blend, almond flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Do not overmix.
  6. Gently fold in the blueberries.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For frozen blueberries, do not thaw before adding to the batter.
  • You can substitute dairy-free milk and butter for a dairy-free option.
  • Add a sprinkle of turbinado sugar on top before baking for extra crunch.

Nutrition

Find it online: https://savorsensations.com/gluten-free-blueberry-muffins/