GLUTEN-FREE BLUEBERRY MUFFINS
Provided by Food Network
Time 1h42m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
- Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.
- Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
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ramedupe kewagamang
[email protected]I'm not a fan of gluten-free baking, but these muffins were surprisingly good. They had a nice texture and flavor, and the blueberries added a nice pop of sweetness.
frank tiley
[email protected]These muffins are so easy to make and they're always a hit with my family. I love that I can make them ahead of time and freeze them for later.
Muhammad Asfand Arain
[email protected]I love that these muffins are gluten-free and still so delicious. I've made them for my friends and family who have celiac disease and they all loved them.
Tiffany Pedro
[email protected]I've made these muffins several times and they always turn out great. They're a perfect grab-and-go breakfast or snack.
Hafeez Armani
[email protected]These muffins were a disappointment. They were dry and bland, and the blueberries were tough. I won't be making these again.
Ivan Velasquez
[email protected]I made these muffins with fresh blueberries and they were amazing! The muffins were so moist and flavorful. I will definitely be making these again.
Ian Fleischman
[email protected]These muffins were a bit too sweet for me, but my husband loved them. I think I'll try reducing the amount of sugar next time.
Cordelia Chukwu
[email protected]I followed the recipe exactly and my muffins turned out perfectly. They're so delicious and I can't wait to make them again.
Khamsafar 99
[email protected]These muffins were a bit dry for my taste, but the flavor was good. I think I'll try adding some extra butter or oil next time.
kanao tsuyuri
[email protected]My kids loved these muffins! They gobbled them up in no time. I'll definitely be making them again soon.
Sindiswa Zulu
[email protected]I'm always looking for new gluten-free recipes, and these muffins definitely hit the spot. They're light and fluffy, with just the right amount of sweetness.
Roelien De jager
[email protected]These muffins were super easy to make and they turned out great. I love that they're gluten-free so I can enjoy them without feeling guilty.
Sodiq Akanni
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them, even the people who don't usually like gluten-free food.
Shoriful Isslam
[email protected]I'm not a big fan of gluten-free baking, but these muffins were surprisingly good. They had a nice texture and flavor, and the blueberries added a nice pop of sweetness.
MD Abir Hasan
[email protected]These muffins were a hit with my family! They were so moist and fluffy, and the blueberries were perfectly sweet and juicy. I will definitely be making these again.