Gluten-Free Blueberry Muffins

Gluten-free American muffins with blueberries, buttermilk, and rice flour. Perfect for any time of day and a family favorite.

Baking Vegetarian Gluten-Free Blueberry Muffins

Estimated Nutrition

Calories

195.1

kcal / serving

2341.5 kcal total

Carbs

33.6g

per serving

403.4 g total

Fat

5.5g

per serving

65.8 g total

Protein

2.9g

per serving

34.2 g total

Cook Time

minutes

Serves

muffins

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Tapioca Flour

tsp

Bicarbonate Soda

tsp

Baking Powder

Gluten-free

tsp

Xanthan Gum

Rounded teaspoon

150

Caster Sugar

Dairy

Butter

Melted and cooled

piece

Egg

Free-range, beaten

Buttermilk

tbsp

Milk

Fruits

150

Blueberry

Fresh

GrainsCereals

175

Rice Flour

NutsSeeds

0.25

tsp

Salt

Method

Bake for 25 minutes or until an inserted skewer comes out clean.

Divide the batter between 12 muffin cases.

Stir gently to combine and fold in the blueberries.

Pour the wet ingredients into a well in the center of the dry ingredients.

Whisk melted butter, egg, buttermilk, and milk in a separate bowl.

Add salt and sugar to the flour mixture and mix well.

Sift rice flour, tapioca flour, bicarbonate of soda, baking powder, and xanthan gum into a bowl.

Preheat the oven to 180°C.