Are you craving a warm, fluffy blueberry muffin but need a gluten-free option? Look no further! This recipe, using the trusted goodness of Bob's Red Mill gluten-free flour blend, delivers moist, flavorful muffins that will satisfy even the most discerning palate. It's a perfect addition to your collection of easy recipes and healthy meals, ideal for a quick breakfast or a delightful afternoon snack. Get ready to experience homemade cooking at its finest!
Ingredients:
- 1 ½ cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup milk (dairy or non-dairy)
- ¼ cup melted unsalted butter (or coconut oil for vegan option)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions:
Getting Started:
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners. This simple step ensures even baking and easy removal of your delicious muffins.
Combining Dry Ingredients:
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. Thoroughly combining the dry ingredients is key to achieving a light and airy texture.
Mixing Wet Ingredients:
- In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract. Make sure the butter is completely melted to ensure proper incorporation into the batter.
Combining Wet and Dry:
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this can lead to tough muffins.
Adding the Blueberries:
- Gently fold in the blueberries. Again, avoid overmixing to preserve the blueberries' shape and prevent them from sinking to the bottom.
Filling the Muffin Tin:
- Fill each muffin liner about ¾ full. Don't overfill, as the muffins will rise during baking.
Baking the Muffins:
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of baking to prevent over-browning.
Cooling and Serving:
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Best Gluten-Free Blueberry Muffins:
- Don't overmix: Overmixing develops gluten (even in gluten-free flour) leading to tough muffins. Mix until just combined.
- Use fresh blueberries: Fresh blueberries offer the best flavor and texture, but frozen work well too (no need to thaw).
- Room temperature ingredients: Using room temperature ingredients ensures even baking.
- Adjust sweetness: Adjust the sugar amount to your preference.
- Add a streusel topping: For an extra special touch, sprinkle a crumble topping made from oats, brown sugar, and butter over the muffins before baking.
Variations:
- Lemon Blueberry Muffins: Add the zest and juice of one lemon to the batter.
- Cinnamon Swirl Muffins: Mix cinnamon and a little extra sugar, then swirl it into the batter before adding the blueberries.
- Other Berries: Substitute blueberries with raspberries, blackberries, or a mix of berries.
Nutritional Information (per muffin, approximate):
- Calories: Approximately 200-250
- Fat: 8-10g
- Carbohydrates: 30-35g
- Protein: 3-4g
This recipe offers delicious, healthy, and easy-to-make gluten-free blueberry muffins perfect for any occasion. Enjoy! This recipe is a great addition to your repertoire of quick dinner ideas and best recipes. These healthy meals are sure to become a family favorite!