Description
Delight in these moist and fluffy Gluten Free Blueberry Muffins, perfect for a healthy breakfast or snack. Made with a blend of gluten-free flours, fresh blueberries, and natural sweeteners like maple syrup, these muffins bring a satisfying mix of sweetness and tartness without compromising on texture or flavor.
Ingredients
Wet Ingredients
- 2 large eggs
- 1/2 cup white sugar
- 1/4 cup maple syrup
- 1/4 cup Greek yogurt or applesauce
- 1/4 cup avocado oil
- 1/4 cup milk (dairy or non-dairy)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
Dry Ingredients
- 1 cup oat flour
- 1 1/2 cups Bob's Red Mill Gluten Free 1:1 Baking Flour (blue bag)
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups blueberries (fresh or frozen)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the correct temperature before baking.
- Whisk Wet Ingredients: In a large bowl, add eggs, white sugar, maple syrup, Greek yogurt or applesauce, avocado oil, milk, vanilla extract, and apple cider vinegar. Whisk thoroughly until all wet ingredients are well combined and smooth.
- Whisk Dry Ingredients: In a separate bowl, whisk together oat flour, gluten-free baking flour, baking soda, baking powder, cinnamon, and salt. Carefully measure flour by pouring and leveling rather than scooping to prevent dense muffins.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Mix gently and just until the batter comes together; avoid overmixing to keep the muffins tender.
- Fold in Blueberries: Carefully fold the blueberries into the batter to distribute evenly without breaking them apart.
- Fill Muffin Tray: Line a muffin tin with liners and fill each cup about 3/4 full using a medium cookie scoop for uniform muffin sizes.
- Top with Extra Blueberries: Optionally, add a few additional blueberries on top of each muffin and sprinkle lightly with cane sugar for a touch of extra sweetness and crunch.
- Bake: Place the muffin tray in the oven and bake at 425°F for 5 minutes to get an initial rise, then reduce the oven temperature to 350°F and bake for an additional 17-20 minutes. The ideal baking time is around 18 minutes depending on your oven.
- Check Doneness: Use the toothpick test carefully; because of the moisture from berries, the toothpick might not come out completely clean. Avoid overbaking to preserve moistness.
- Cool: Remove muffins from the oven and let them cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before serving.
Notes
- Use oat flour that is certified gluten-free for allergy safety.
- Using a medium cookie scoop helps in making evenly sized muffins for uniform baking.
- Greek yogurt can be substituted with applesauce for a dairy-free option.
- Adding a sprinkle of cane sugar on top adds an optional sweet crunch.
- Be careful not to overmix the batter to avoid dense muffins.
- The toothpick test may not be fully reliable due to blueberry moisture; rely also on baking time and visual cues.
