Gluten-Free Blueberry Muffins
Gluten-Free Blueberry Muffins are moist, soft, and full of blueberry flavor! Super easy to make. Perfect as a snack or any time!
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About this recipe
Gluten-Free Blueberry Muffins are moist and soft and you can make them with fresh or frozen blueberries.
They have the perfect sweetness, which mixed with the flavor of blueberries makes them delicious!!
It’s super easy to make and freezes very well. Perfect as a snack, breakfast, or tea time.
Ingredients
- Flours and starch: brown rice flour and potato starch.
- Rolled Oats: gluten-free rolled oats.
- Baking Powder: gluten-free baking powder. Leaving agent.
- Sugar: white granulated sugar. You can also use brown sugar, you should check the amount.
- Egg: room temperature egg is better.
- Vegetable Oil: I used sunflower oil but I think coconut oil also should work well. I haven’t tried it.
- Milk: heavy milk for the best flavor and consistency.
- Salt: enhances flavors.
- Vanilla extract: add flavor.
- Blueberries: fresh or frozen blueberries. If you are going to use frozen ones, remember not to thaw them. Keep it frozen until you add them to the batter. Your batter could become runny if you thaw the berries and mix them in the batter.
- Optional: lemon zest.
How to make gluten-free blueberry muffins
Preheat the oven to 350F (180C).
Line 8 muffin cups with liners and lightly grease them.
Whisk together brown rice, oatmeal, potato starch, baking powder, and salt in a medium bowl.
In another bowl beat the egg with the sugar. Add the oil and vanilla extract.
Add the wet ingredients to the dry ones along with the milk. Mix until well incorporated.
If you want you can add fresh lemon zest to the mixture.
Add the mixed berries and mix with a rubber spatula but without beating and just until blended. Be careful not to smash the fruits. You can also put the blueberries on top of the mixture once you place them in the prepared pans.
Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean, with no streaks of batter.
Let cool before removing.
Storing
Store the muffins in an air-tight container in the refrigerator for up to 5 days or you can freeze them in an air-tight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).
Variations
You can also make these muffins with mixed berries, or raspberries. You can add lemon zest to the mixture for a fresh recipe.
You can try to replace the milk with vegetable milk and the oil with coconut oil. I haven’t tried it but it should work well.
For more recipes with blueberries…
Gluten-Free Blueberry Muffins
Ingredients
- 1 cup brown rice flour
- 1/2 cup GF rolled oats
- 1/4 cup potato starch
- 1/3 cup granulated sugar
- 2 teaspoon baking powder
- Pinch of salt
- 1 egg
- 3/4 cup milk
- 1/2 cup oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F (180C).
- Line 8 muffin cups with liners and lightly grease them.
- Whisk together brown rice, oatmeal, potato starch, baking powder, and salt in a medium bowl.
- In another bowl beat the egg with the sugar. Add the oil and vanilla extract.
- Add the wet ingredients to the dry ones along with the milk. Mix until well incorporated. If you want you can add fresh lemon zest to the mixture.
- Add the mixed berries and mix with a rubber spatula but without beating and just until blended. Be careful not to smash the fruits. You can also put the blueberries on top of the mixture once you place them in the prepared pans.
- Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean, with no streaks of batter.
- Let cool before removing.