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Gluten-Free Blueberry Muffins

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Gluten-Free Blueberry Muffins

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Gluten-Free Blueberry Muffins Recipe Gluten-Free Blueberry Muffins Recipe

A scrumptious breakfast deal with — with wholesome fiber you will not even style!

Note: You will have to use a stand mixer or electrical hand mixer to organize the batter; blending through hand does not do an intensive sufficient process.

At a look

Prep
Bake
Total
Yield
6 desserts

Nutrition knowledge

Ingredients

  • three/four cup Gluten-Free Multi-Purpose Flour or three/four cup plus 2 tablespoons brown rice flour mix*
  • 0.33 cup sugar
  • 1/four cup gluten-free Hi-maize Fiber
  • 1/four teaspoon salt
  • 1 teaspoon baking powder
  • pinch of nutmeg
  • half of teaspoon xanthan gum
  • 1/four cup melted butter or vegetable oil
  • 1 huge egg
  • half of cup milk
  • half of teaspoon gluten-free vanilla extract
  • three/four cup contemporary or frozen blueberries
  • cinnamon-sugar, for sprinkling on best

  • four oz. King Arthur Gluten-Free Multi-Purpose Flour or four oz. brown rice flour mix*
  • 2 three/eight oz. sugar
  • 1 ounce gluten-free Hi-maize Fiber
  • 1/four teaspoon salt
  • 1 teaspoon baking powder
  • pinch of nutmeg
  • half of teaspoon xanthan gum
  • 2 oz. melted butter or vegetable oil (1 three/four oz.)
  • 1 huge egg
  • four oz. milk
  • half of teaspoon gluten-free vanilla extract
  • three three/four oz. contemporary or frozen blueberries
  • cinnamon-sugar, for sprinkling on best

  • 113g King Arthur Gluten-Free Multi-Purpose Flour or 113g brown rice flour mix*
  • 67g sugar
  • 28g gluten-free Hi-maize Fiber
  • 1/four teaspoon salt
  • 1 teaspoon baking powder
  • pinch of nutmeg
  • half of teaspoon xanthan gum
  • 57g melted butter or vegetable oil (1 three/four oz.)
  • 1 huge egg
  • 113g milk
  • half of teaspoon gluten-free vanilla extract
  • 106g contemporary or frozen blueberries
  • cinnamon-sugar, for sprinkling on best

Instructions

  1. Preheat the oven to 375°F. Grease a 6-cup muffin pan.
  2. Stir in combination the dry components and put aside.
  3. Whisk in combination the melted butter or oil, egg, milk, and vanilla.
  4. Using an electrical mixer, slowly beat the milk combination into the dry components. Scrape the ground and facets of the bowl and proceed beating at medium pace till the batter thickens, about 30 seconds.
  5. Stir within the berries.
  6. Fill the muffin cups nearly complete. Sprinkle with cinnamon-sugar.
  7. Bake the desserts for 20 to 25 mins, till a cake tester inserted into the center of a muffin comes out blank.
  8. Remove from the oven, and after five mins switch to a rack to chill.
  9. Yield: 6 desserts.
  10. *Make your personal mix

    Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which contains components that scale back the grittiness every so often present in gluten-free baked items. Our flour additionally will increase the shelf lifetime of your treats, conserving them contemporary longer.

    The following make-at-home mix, that includes stabilized brown rice flour, works beautiful neatly when substituted; and it tastes higher than a mix the use of common brown rice flour.

    Whisk in combination 6 cups (28 half of oz.) King Arthur stabilized brown rice flour; 2 cups (10 three/four oz.) potato starch; and 1 cup (four oz.) tapioca flour or tapioca starch. Store hermetic at room temperature. Note: You can exchange white rice flour for the brown rice flour in the event you like; it’s going to make your baked items grittier (until you organize to discover a finely floor model).

Nutrition Information

  • Serving Size1 muffin, 86g
  • Servings Per Batch6
Amount Per Serving:
  • Calories184
  • Calories from Fat46
  • Total Fat6g
  • Saturated Fat2g
  • Trans Fat0g
  • Cholesterol42mg
  • Sodium192mg
  • Total Carbohydrate34g
  • Dietary Fiber4g
  • Sugars14g
  • Protein4g

* The vitamin knowledge supplied for this recipe is decided through the ESHA Genesis R&D device program. Substituting any components would possibly trade the posted vitamin knowledge.

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