Gluten-Free Blueberry Muffins

Name: Gluten-Free Blueberry Muffins
Prep time: 1 h 42 min
Cook time: 1 h 42 min
Total time: 1 h 42 min
Yield: 12
Cuisine: Global
Ingredients: 158 milliliters agave nectar; 2 teaspoons baking powder; 2 teaspoons baking soda; 237 milliliters fresh blueberries; 118 milliliters canola oil; 473 milliliters gluten-free all-purpose baking flour; 1 teaspoon ground cinnamon; 1 teaspoon kosher salt; 158 milliliters rice milk; 1 Tbsp vanilla extract; 1 teaspoon xanthan gum

You can never have too many morn meal recipes, so give Gluten-Free Blueberry Muffins a try. This gluten free and vegan recipe serves 12. One portion of this dish contains about 2g of protein, 10g of fat, and a total of 206 calories. From preparation to the plate, this recipe takes about 1 hour and 42 minutes. A mixture of agave nectar, xanthan gum, canolan oil, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.

Equipment you will use

Muffin Tray

Oven

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon.

Ingredients you will need

Xanthan Gum

Cinnamon

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Agave

Blueberries

Rice Milk

Vanilla

Cooking Oil

Equipment you will use

Spatula

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.

Equipment you will use

Toothpicks

Oven

Frying Pan

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.

Equipment you will use

Wire Rack