Gluten-Free Blueberry Muffins – with Xanthan Gum

These gluten-free blueberry muffins are a delicious and healthy breakfast option that will leave you feeling satisfied and energized for the day ahead. With fresh blueberries and a light, fluffy texture, these muffins are the perfect way to start your morning!

Happy Cooking!

Gluten-Free Blueberry Muffins – with Xanthan Gum

Special Ingredients Europe

Start your day off right with these delightful gluten-free blueberry muffins that are the perfect combination of fluffy, moist, and flavorful!

5 from 1 vote

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Voorbereidingstijd 15 minuten min

Bereidingstijd 20 minuten min

Totale tijd 35 minuten min

Course Dessert, Snack

Cuisine American

Porties 4

Equipment

• Precision Scale
• Muffin tin
• Paper liners
• Wire rack

Ingredients

  

1x2x3x

• 240 g gluten-free all-purpose flour
• 2.5 g Xanthan Gum
• 10 g baking powder
• 3 g salt
• 100 g granulated sugar
• 60 g unsalted butter, melted
• 2 large eggs
• 240 g milk (dairy-free milk can be used)
• 5 ml vanilla extract
• 180 g blueberries (fresh or frozen)

Directions

 

• Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together the gluten-free flour, Xanthan Gum, baking powder, salt, and sugar.
• In a separate small bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
• Gently fold in the blueberries.
• Divide the batter evenly among the muffin cups, filling each about 3/4 full.
• Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Keywords Blueberry, gluten free, Muffin, xanthan, xanthan gum

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