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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Annelise Carless
[email protected]These muffins are the perfect way to start my day. They're delicious and they give me a boost of energy.
MD roni Mia
[email protected]I made these muffins for a party and they were a huge hit! Everyone loved them.
Omotoyosi Olaitan
[email protected]These muffins are so moist and flavorful. I love that they're not too sweet.
Sohail Heeralal
[email protected]I've never made gluten-free muffins before, but these were really easy to make and they turned out great! I'll definitely be making them again.
Kelly Parsons
[email protected]These muffins are a great way to use up leftover blueberries. They're also a great snack or breakfast option.
Soare Catalin
[email protected]I'm so glad I found this recipe! These muffins are delicious and they're so easy to make. I'll definitely be making them again.
Auwalu Shuaibu
[email protected]These muffins are amazing! I love the combination of blueberries and lemon. They're the perfect breakfast or snack.
ISAAC Tope
[email protected]I followed the recipe exactly and my muffins turned out perfect! They're so moist and flavorful. I will definitely be making these again.
Myounis NOONA
[email protected]These muffins are really easy to make and they taste delicious! I love that they're gluten-free, so I can share them with my friends who have celiac disease.
Evell Cassius
[email protected]I was skeptical about making gluten-free muffins, but these were surprisingly good! They have a great texture and the blueberries add a nice burst of flavor.
Narmeen Asjad
[email protected]These are the best gluten-free blueberry muffins I've ever had! They're so light and fluffy, and the blueberries are perfectly sweet and juicy.
Ahmaster
[email protected]I've made these muffins several times now and they're always a hit! They're so easy to make and they always turn out perfectly.
Francisca Marfo
[email protected]These muffins are incredibly moist and flavorful. The blueberries burst with sweetness in every bite. I love that they're gluten-free, so I can enjoy them without feeling guilty.