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- 2 cups gluten-free all-purpose flour - 1 tablespoon baking powder - ½ teaspoon salt - ½ teaspoon cinnamon - ¼ cup coconut sugar (or brown sugar) - 2 tablespoons maple syrup - 1 cup yogurt (dairy-free if needed) - 2 large eggs - 1 teaspoon vanilla extract - 1 ½ cups fresh blueberries (or frozen, if needed) - 2 tablespoons melted coconut oil (or vegetable oil) Using gluten-free all-purpose flour is key. This flour blends different grains. It helps make muffins light and fluffy. Look for brands with xanthan gum. This adds structure, so your muffins rise well. Coconut sugar is a great sweetener. It has a lower glycemic index than regular sugar. This means it affects blood sugar less. Yogurt adds moisture and keeps muffins soft. If you're dairy-free, choose a plant-based yogurt. You can swap ingredients if needed. For eggs, try flaxseed meal. Mix one tablespoon with three tablespoons of water. Let it sit for five minutes; it will thicken. For yogurt, use applesauce or mashed banana. If you want to avoid coconut oil, use vegetable oil instead. This will still keep your muffins moist. Remember, these swaps keep your muffins tasty! Start by preheating your oven to 375°F (190°C). Next, prepare your muffin tin. You can use paper liners or grease the tin with a bit of coconut oil. This step helps the muffins slide out easily after baking. In a large mixing bowl, add these dry ingredients: - 2 cups gluten-free all-purpose flour - 1 tablespoon baking powder - ½ teaspoon salt - ½ teaspoon cinnamon - ¼ cup coconut sugar Whisk them together until they mix well. This helps to create a light muffin texture. In another bowl, mix the wet ingredients. You will need: - 1 cup yogurt (dairy-free if needed) - 2 tablespoons maple syrup - 2 large eggs - 1 teaspoon vanilla extract - 2 tablespoons melted coconut oil Stir until the mix is smooth. This blend adds moisture to your muffins. Now it’s time for the star of the show—blueberries! Gently fold in 1 ½ cups of fresh blueberries into the batter. If you use frozen blueberries, do not thaw them first. This keeps your muffins bright and tasty. Pour your batter into the muffin cups, filling them about ¾ full. Bake them in the oven for 18-22 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, your muffins are ready. Let the muffins cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy your amazing gluten-free blueberry muffins! When you bake gluten-free, the right ingredients matter. Use a good gluten-free flour blend. I like to use one that has xanthan gum mixed in. This helps with texture. Always measure your flour carefully. Too much flour can make your muffins dry. Moisture is key for soft muffins. Use yogurt in your recipe; it adds creaminess. I prefer dairy-free yogurt if you need it. Another trick is adding maple syrup. It brings sweetness and keeps your muffins moist. Don’t forget to check the baking time. Overbaking can dry them out fast. Common mistakes can ruin your muffins. Don’t overmix your batter; mix just until combined. This keeps your muffins fluffy. Always fill muffin cups about ¾ full for the best rise. Lastly, let them cool for a bit in the pan. This helps them firm up and makes them easier to remove. {{image_2}} You can easily make these muffins dairy-free. Just swap the yogurt for a dairy-free alternative. I recommend using almond milk yogurt or coconut yogurt. Both options add creaminess without the dairy. The muffins will still taste great and stay moist. You can play with sweeteners in this recipe. While coconut sugar works well, you can also try honey or agave syrup. If you want a lower-calorie option, consider using stevia or monk fruit sweetener. Each sweetener brings a different flavor. Adjust the amount based on your taste. Enhance your muffins by adding nuts or chocolate chips. Walnuts or pecans give a nice crunch. You can mix in half a cup of your favorite nuts. If you're a chocolate lover, try adding dark chocolate chips. They melt and create a rich taste. Just fold them gently into the batter before baking. To keep your gluten-free blueberry muffins fresh, place them in an airtight container. You can store them at room temperature for up to three days. If you want them to last longer, refrigeration is a good option. They will stay fresh in the fridge for about a week. Just remember to seal them well to prevent drying out. Freezing is a great way to store muffins for longer. First, let the muffins cool completely. Then, wrap each muffin tightly in plastic wrap. After that, place the wrapped muffins in a freezer-safe bag. They can last up to three months in the freezer. When you want to eat them, just take out what you need. Reheating muffins is easy. If they are frozen, let them thaw overnight in the fridge. To reheat, place the muffin in the microwave for about 15-20 seconds. You can also use an oven. Preheat it to 350°F (175°C) and bake for about 10 minutes. This will help keep the muffins moist and tasty. Yes, you can use frozen blueberries. They work great in this recipe. Just add them straight from the freezer. This helps keep them from breaking apart in the batter. Frozen blueberries may make the muffins slightly moister but still delicious. To make these muffins vegan, swap the eggs for flax eggs. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes until it thickens. Also, use dairy-free yogurt and avoid any animal products. You can use applesauce or mashed banana in place of yogurt. Both options keep the muffins moist. They also add a nice hint of natural sweetness. If you want, you can use a non-dairy yogurt that fits your taste. Homemade muffins last about three to five days at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, you can freeze them for up to three months. Just let them cool completely before freezing. Yes, adding other fruits is a great idea! You can mix in raspberries, chopped strawberries, or even diced peaches. Just make sure the total amount stays the same. This lets you enjoy different flavors while keeping the texture right. This blog post covered all you need for perfect muffins. We explored the key ingredients and gluten-free options. You learned how to prep, mix, bake, and cool your muffins. Tips helped ensure great texture and flavor. Variations allow for personal touches, like adding fruits or nuts. In the end, baking muffins can be both fun and easy. Enjoy making your own unique creations and share them with friends!

Gluten-Free Blueberry Muffins

Indulge in the deliciousness of Berry Bliss Gluten-Free Blueberry Muffins! Perfectly fluffy and bursting with juicy blueberries, these muffins are easy to make and a wonderful treat for everyone, gluten-free or not. With simple ingredients and quick instructions, you'll have a delightful batch ready in just 30 minutes. Click through to explore the full recipe and enjoy baking these scrumptious muffins that everyone will love!
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Ingredients
  

2 cups gluten-free all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon cinnamon

¼ cup coconut sugar (or brown sugar)

2 tablespoons maple syrup

1 cup yogurt (dairy-free if needed)

2 large eggs

1 teaspoon vanilla extract

1 ½ cups fresh blueberries (or frozen, if needed)

2 tablespoons melted coconut oil (or vegetable oil)

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with a little coconut oil.

    In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, cinnamon, and coconut sugar until well combined.

      In a separate bowl, mix the yogurt, maple syrup, eggs, vanilla extract, and melted coconut oil until smooth.

        Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.

          Fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

            Divide the batter evenly among the muffin cups, filling each cup about ¾ full.

              Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

                Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins

                    - Presentation Tips: Serve these muffins warm with a sprinkle of powdered sugar on top and a handful of fresh blueberries on the side for an appealing breakfast treat!