Gluten-free Blueberry Muffins- made with a mix of oat and almond flour, these muffins are nutritious and have the very best texture! No starches or gums wanted.
Is there something higher than a freshly baked muffin loaded with jammy blueberries? If there may be, the checklist is small.
There may be simply one thing a few blueberry muffin that steals my coronary heart. It’s a traditional espresso store favourite that simply begs to lure you in. The sunshine golden tops with crisp edges that result in smooth facilities full of bits of juicy candy blueberry in every chew. They’re simply fully irresistible.
Gluten-free Blueberry Muffin Components and Substitutions
- Oat Flour and Almond Flour- Oat flour and almond flour are my go to for gluten-free baking. Collectively they make for a baked good that has an unimaginable texture (such as you gained’t imagine it’s gluten-free!) and taste, along with packing in some helpful vitamins like protein and fiber. Relating to almond flour I’ve discovered that Bob’s Red Mill Superfine Almond Flour reigns supreme as a result of it’s milled so finely that you’d by no means realize it’s comprised of almonds. Plus it imparts a buttery taste that’s past scrumptious. Whereas oat flour is simpler to substitute, almond flour is it’s personal type of magic and I don’t suggest changing it with anything.
- Baking Soda and Salt- Baking soda is crucial for correct leavening and salt helps steadiness out the candy.
- Pure Maple Syrup- I like utilizing pure maple syrup as a liquid sweetened in my gluten-free baking as a result of the feel is barely thinner than honey and simpler to include with out lumps. That stated, you may use honey when you like, simply be mindful it will likely be somewhat more durable to work with.
- Coconut Oil- Melted coconut oil provides these muffins unimaginable moisture with out making them style like coconut. If you need to microwave your oil to soften it simply be certain it’s barely cooled so it doesn’t curdle the eggs. For those who’d like to switch the coconut oil, any impartial flavored oil or melted butter ought to work the identical.
- Eggs- That is the one substances that retains these muffins from being vegan however they’re important for correct rise and binding on this recipe. For those who’re on the lookout for a vegan model, please try these Vegan and Gluten-free Blueberry Lemon Muffins.
- Vanilla Extract- Only a teaspoon to spherical out the flavour.
- Plant Milk- I listed plant milk within the substances as a result of I don’t purchase dairy milk and subsequently haven’t examined this recipe that method. My suspicion is that it might work the identical however you by no means know till you attempt.
- Apple Cider Vinegar- Just a little little bit of acid from the apple cider vinegar helps the muffins rise and imparts a buttermilk taste. You might use lemon juice or white vinegar when you don’t have ACV.
- Blueberries- I desire to bake with contemporary blueberries as a result of I discover the blueberry juice from frozen to be problematic within the sense that it’s going to flip the muffins a beautiful hue of gray. After all you may attempt rinsing them earlier than including them to the recipe however why undergo all of that bother when you possibly can stunning contemporary berries? 😉
Methods to Make Gluten-free Blueberry Muffins
- These muffins couldn’t be simpler to make. Merely whisk collectively the moist substances in a single bowl and the dry substances in one other (ensuring to whisk out any lumps within the flour!).
- Add the dry to the moist, whereas reserving a little bit of flour to coat the blueberries (this helps hold them from sinking to the underside).
- Stir collectively till clean, then fold within the blueberries and switch the batter to a muffin tin for baking. That’s all there may be to it!
Searching for extra wholesome gluten-free baking recipes?
Gluten-free Blueberry Muffins
Made with a mix of oat and almond flour, these muffins are nutritious and have the very best texture! No starches or gums essential.
Servings: 12 muffins
- 1 cup almond flour, Bob’s Crimson Mill superfine almond flour is my favourite
- 1 cup oat flour
- 1 teaspoon baking soda
- ½ teaspoon tremendous sea salt
- ⅓ cup pure maple syrup
- ¼ cup melted coconut oil, be certain your coconut oil is not too sizzling or it would curdle the eggs!
- 2 eggs
- 2 tablespoons plant milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup contemporary blueberries
-
Preheat the oven to 350°F and grease or line a muffin tin for 12 muffins.
-
In a big bowl, whisk collectively the almond flour, oat flour, baking soda and salt.
-
In a separate giant bowl, mix the maple syrup, coconut oil, eggs, milk, vinegar and vanilla. Whisk to mix.
-
Add the dry substances to the bowl with the moist, reserving just a few tablespoons of the flour combination to toss the blueberries in. Stir collectively the moist and dry substances till clean, ensuring to whisk out any lumps. Fold the flour coated blueberries into the batter.
-
Utilizing an ice cream scoop or a spoon, scoop the batter into the muffin tin filling every about 3/4 of the best way full. High with further blueberries (if desired) then switch to the oven and bake for 20-25 minutes till golden on the tops. Put aside to chill for no less than half-hour, and luxuriate in!
Energy: 175kcal, Carbohydrates: 17g, Protein: 5g, Fats: 11g, Saturated Fats: 4g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 1g, Trans Fats: 1g, Ldl cholesterol: 27mg, Sodium: 106mg, Potassium: 82mg, Fiber: 2g, Sugar: 7g, Vitamin A: 56IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 1mg
