Gluten-Free Blueberry Muffins - with Xanthan Gum
Start your day off right with these delightful gluten-free blueberry muffins that are the perfect combination of fluffy, moist, and flavorful!
Equipment
- Muffin tin
- Paper liners
- Wire rack
Ingredients
- 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)
Instructions
- 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.
Tried this recipe?Let us know how it was!