Gluten-free blueberry muffins are a sweet breakfast treat that’s easy to make. Here’s how to bake these moist and delicious muffins:
- Ingredients: Gather the following ingredients: gluten-free flour blend, baking powder, salt, sugar, eggs, milk, vegetable oil, vanilla extract, and fresh or frozen blueberries.
- Mix Dry Ingredients: In a bowl, whisk together the gluten-free flour blend, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, beat the eggs and then whisk in the milk, vegetable oil, and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the blueberries.
- Bake: Preheat your oven to 375°F (190°C). Divide the batter evenly among a muffin tin lined with paper liners. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy!
By following this recipe, you can enjoy gluten-free blueberry muffins, a sweet breakfast treat that’s perfect for any morning.
