Gluten Free Muffins Recipe

Gluten-Free Blueberry Muffins

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup plain yogurt or Greek yogurt (or dairy-free alternative)
• 1/4 cup melted butter or coconut oil (or vegetable oil for dairy-free)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, mix together the yogurt, melted butter or oil, eggs, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Fold in Blueberries: Gently fold in the blueberries until evenly distributed throughout the batter.
6. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.

Note: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.