Gluten-Free Blueberry Muffins
Gluten-Free Blueberry Muffin is moist, soft and full of blueberry flavor! Super easy to make. Perfect as a snack or any time!
Ingredients
- 1 cup brown rice flour
- 1/2 cup gluten-free old-fashioned rolled oats
- 1/4 cup potato starch
- 2 teaspoon baking powder
- Pinch of salt
- 1/3 cup granulated sugar
- 1 egg
- 1/2 cup oil
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1 and 1/2 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (180°C).
- Line 8 muffin cups with liners and lightly grease them.
- Whisk together brown rice, GF rolled oats, 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 blueberries 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.
Notes
- If you are going to use frozen blueberries 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.
- Store the muffins in an air-tight container at room temperature for 3 days or in the fridge for up to 5 days.