GLUTEN-FREE BLUEBERRY MUFFINS
I often find gluten-free baked goods can be a little dry or too dense, but these muffins are light, fluffy and incredibly moist thanks to the yogurt and are even better the next day. They are also a great way to use up yogurt that is about to expire.
Provided by Megan Mitchell
Time 1h50m
Yield 24 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F with a rack in the center.
- Line two 12-count muffin tins with liners. Lightly spray with the cooking spray.
- Whisk together the gluten-free flour, almond flour, baking powder, baking soda and salt in a medium bowl.
- Combine the yogurt, honey and oil in a stand mixer fitted with the paddle attachment. Mix together then add the eggs, almond and vanilla extracts and mix until combined. With the machine running on low speed, slowly add the flour mixture and beat just until incorporated and you no longer see any dry bits.
- Gently stir the 2 cups blueberries into the batter with a silicone spatula, making sure you don't break any and you don't overwork the batter.
- Using a large ice cream or cookie scoop, scoop the batter into the muffin tins, filling each cup about 3/4 of the way up. Place on the center oven rack and bake for 13 minutes.
- Remove the tins from the oven, top each muffin with 3 to 4 of the remaining blueberries then return them to the oven, making sure you rotate the tins. Bake until the muffins are puffed, golden brown and set, about 5 minutes. They will still look slightly wet but will continue to cook as they sit. Be sure not to over bake them or they get very dry and crumbly.
- Let cool slightly in the tins and then carefully remove and let cool completely on a cooling rack.
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Blessing Osagiator
[email protected]These muffins are a great way to use up leftover blueberries. They are also a great snack or breakfast option.
Gustavo Reyes
[email protected]I'm not sure what I did wrong, but my muffins turned out really dense. I think I might have overmixed the batter.
AleX _DAgM3Rr_005
[email protected]These muffins are a bit too crumbly for my taste, but they still taste good.
AD Ankit
[email protected]I love that these muffins are made with whole wheat flour. They are a healthier option than traditional muffins.
Sue Brill
[email protected]These muffins are a great way to get kids to eat their fruit.
SH SHANTO KHAN
[email protected]I found these muffins to be a bit dry. I think I'll try adding some extra butter or oil next time.
Ijaz ali shah
[email protected]These muffins are a bit too sweet for my taste, but they are still good.
Ffiza Ali
[email protected]I've made these muffins several times, and they always turn out perfectly. They are a staple in my kitchen.
Anthony Cates
[email protected]These muffins are a great way to use up leftover blueberries.
Ibrahim Awed
[email protected]I'm not a huge fan of gluten-free baked goods, but these muffins were surprisingly good. They were moist and fluffy, and the blueberries were perfectly sweet.
Rizwan Asghar
[email protected]These muffins are so good! I can't believe they are gluten-free.
Hirendra Rana
[email protected]I love how moist and flavorful these muffins are. They are the perfect grab-and-go breakfast or snack.
Sushan Shrestha
[email protected]I made these muffins for my family, and they were a huge success. The muffins were light and fluffy, and the blueberries were perfectly sweet and juicy.
Shoki Kurar
[email protected]These muffins are delicious and easy to make. I'll definitely be making them again.
Salum Hussein
[email protected]I'm so glad I found this recipe. I've been looking for a good gluten-free blueberry muffin recipe for ages.
Ikeanyi Samuel
[email protected]These muffins were a hit at my party! Everyone loved them, even the people who don't usually like gluten-free baked goods.
Rikus Kotze
[email protected]These blueberry muffins are fantastic! They are moist, fluffy, and packed with blueberries. I love that they are gluten-free so that everyone can enjoy them.