Gluten-Free Bakery Style Blueberry Muffins
Tender, sweet blueberry muffins lightly spiced with cinnamon and nutmeg,
Ingredients
- ¼ cup unsalted butter, melted or light olive oil
- 1 cup whole milk
- 2 large eggs
- 1 tsp pure vanilla extract
- ¾-1 cup sugar
- ¾ cup/120 g sweet white rice flour
- 1 cup + 2 tablespoons/125 g gluten-free oat flour
- 1 cup + 2 tablespoons/130 g almond flour
- 1 tbsp baking powder
- ½ tsp fine sea salt
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 organic lemon, zested
- 1 cup frozen blueberries
Instructions
- Line a muffin pan with liners and heat oven to 350° F.
- In a large bowl, whisk together the melted butter, milk, eggs, vanilla, and sugar.
- In a medium bowl, whisk together the flours, baking powder, salt, cinnamon, nutmeg, and lemon zest.
- Pour the wet ingredients into the dry and mix well to combine. Gently stir in the blueberries.
- Use a 1/4 cup measure to scoop the batter into the prepared pan. I got 14 muffins.
- Place the muffins in the oven and bake for 30-35 minutes, until a tester inserted comes out clean and muffins are springy to the touch.
- Remove pan from oven and remove muffins from pan and place on a rack to cool.
- Store muffins in an air-tight container for 5 days.
Nutrition
Calories: 300kcal
Did you make this recipe?Let me know in the comments how it went!