Delicious Gluten Free Blueberry Muffins

Gluten-Free Blueberry Muffins Made with Bob’s Red Mill Gluten Free Flour

Are you ready to savor the perfect gluten-free blueberry muffins? A&E Hospitality Solutions, proud distributors of Bob's Red Mill products, including the Gluten-Free Flour used in this recipe, bring you this easy and delightful treat. 🌞🫐

Enjoy these gluten-free blueberry muffins fresh from the oven!

INGREDIENTS:

• 1 3/4 cups Gluten-Free 1-to-1 Baking Flour

• 2/3 cup sugar

• 1/4 cup brown sugar

• 1 tbsp baking powder

• 1/2 tsp salt

• 1/2 cup unsalted butter (melted)

• 1 cup milk

• 2 eggs

• 1 tsp vanilla extract

• 1 1/2 cups fresh blueberries.

INSTRUCTIONS:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.

2. Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, sugar, brown sugar, baking powder, and salt.

3. Combine Wet Ingredients: In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract.

4. Blend Together: Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries.

5. Fill Muffin Tins: Divide the batter evenly among the muffin cups.

6. Bake: Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

7. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

   
   

Tips:

• Ensure all ingredients are at room temperature for the best texture.

• Toss blueberries in a bit of flour to prevent them from sinking to the bottom of the muffins.

Recipe from Bob’s Red Mill