Gluten-free muffins are a delightful treat for those with gluten sensitivities or celiac disease. Made with alternative flours and carefully selected ingredients, these muffins are not only safe for those with gluten intolerance but also incredibly tasty. Here's a simple recipe to make scrumptious gluten-free muffins in just five easy steps.
– 2 cups gluten-free flour blend– 1 teaspoon baking powder– 1/2 teaspoon baking soda– 1/2 teaspoon salt– 1/2 cup unsalted butter, melted (or substitute with coconut oil for a dairy-free option)– 1/2 cup honey or maple syrup– 2 large egg– 1 cup buttermilk (or dairy-free milk of choice)– 1 teaspoon vanilla extract– 1 cup fresh or frozen berries (blueberries, raspberries, or a mix)
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease each cup with a little oil or cooking spray.
In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt until well combined. This ensures an even distribution of leavening agents and a uniform texture.
In a separate bowl, whisk together the melted butter (or coconut oil), honey (or maple syrup), eggs, buttermilk, and vanilla extract until smooth. Ensure that the wet ingredients are well incorporated.
Gently fold the wet ingredients into the dry mixture until just combined. Be careful not to overmix, as this can affect the texture of the muffins. Fold in the berries, distributing them evenly throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.