Vegan Gluten Free Blueberry Muffins Recipes
GLUTEN-FREE BLUEBERRY MUFFINS
Provided by Food Network
Time 1h42m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
- Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.
- Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
GLUTEN FREE BLUEBERRY MUFFINS
Make and share this Gluten Free Blueberry Muffins recipe from Food.com.
Provided by bunnycook
Categories Quick Breads
Time 35m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Mix together the flour, sugar, baking soda, and salt, in a bowl.
- Combine the eggs, oil, and milk and stir into dry ingredients until just moistened.
- Add and stir the berries throught the mixture.
- Grease the muffin tins with coconut oil or organic butter. Spoon batter into muffin tins.
- Bake 20 minutes, or until tops are firm, sides are evenly browned.
- I like them fresh out of the oven. Leftovers are great heated in the toaster oven with a spread of jam.
Nutrition Facts : Calories 134.2, Fat 4.7, SaturatedFat 4, Sodium 159.2, Carbohydrate 21.8, Fiber 0.7, Sugar 9.3, Protein 1.8
GLUTEN FREE BURSTING BLUEBERRY MUFFINS
The recipe for these bursting blueberry muffins comes courtesy of my lovely mum. www.simplybeglutenfree.co.uk
Provided by Simply Be Gluten Free
Time 30m
Yield Makes 12 Muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 200c and put 12 paper cases into a muffin tin.
- Put the flour, sugar, oats and blueberries in a large mixing bowl and make a well in the centre.
- In another bowl mix the eggs, oil and milk together and then stir into the dry ingredients with a wooden spoon until combined but still a bit lumpy.
- Spoon the mixture into the paper cases and bake for 20 minutes or until golden brown.
- Let the muffins cool for a minute or two in the tin, then transfer to a rack to cool completely.
- Once cool, enjoy on their own or with some blueberries on the side. They are great for breakfast, elevenses or afternoon tea!
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- You can watch the video in the post for visual instructions.I recommend measuring the ingredients in grams on a kitchen scale. Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a muffin pan with paper liners or grease the pan.
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