Gluten-free Blueberry Muffins
These Gluten-Free Blueberry Muffins are a delicious and healthy treat for breakfast or snack time. Packed with juicy blueberries and made with gluten-free flour, these muffins are perfect for anyone with dietary restrictions.
Ingredients
- 2 cups gluten-free flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In a separate bowl, mix the applesauce, melted coconut oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 180 per muffin
- Carbohydrates
- 28g
- Protein
- 3g
- Fat
- 7g
Supplies
Muffin tin Paper liners
Tools
Bowl Whisk Spoon Wire rack
Serving suggestions
Serve the Gluten-Free Blueberry Muffins warm with a spread of butter or a dollop of yogurt.
Tips & tricks
For extra flavor, sprinkle a little cinnamon sugar on top of the muffins before baking.
Cost
$10