Відео

Ingredients: 1 cup gluten-free all-purpose flour 1/2 cup gluten-free oat flour 3/4 cup granulated sugar (you can adjust this based on your sweetness preference) 1 1/2 tsp baking powder (ensure it's gluten-free) 1/4 tsp salt 1/3 cup unsalted butter, melted and cooled 2 large eggs 1/2 cup milk (any kind, including non-dairy options like almond or oat milk) 1 tsp vanilla extract 1 cup blueberries (fresh is best, but you can use frozen, don’t thaw) Method: Preheat and prepare: Heat your oven to 375°F (190°C). Line a muffin pan with paper liners or lightly grease with butter or non-stick spray. Mix dry ingredients: In a large bowl, whisk together both flours, sugar, baking powder, and salt. Combine wet ingredients: In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract until well combined. Add wet to dry: Pour the wet ingredients into the dry ingredients, and stir with a spatula just until the ingredients are combined. It's important not to overmix to avoid dense muffins. Incorporate blueberries: Gently fold the blueberries into the batter. If using frozen blueberries, toss them lightly in a tablespoon of your flour mix to prevent too much color bleeding. Fill and bake: Distribute the batter evenly among the prepared muffin cups, filling each about three-quarters full. This ensures they rise nicely without spilling over. Baking time: Bake in the preheated oven for about 25-30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Cool down: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. These muffins are soft and fluffy with bursts of juicy blueberries in every bite-a perfect gluten-free treat for breakfast or a snack! Enjoy your delicious, homemade gluten-free blueberry muffins.