Ingredients:
- 2 cups gluten-free all-purpose flour blend
- 3/4 cup sugar (granulated or cane)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (dairy or a non-dairy substitute such as almond or soy milk)
- 1/2 cup unsalted butter, melted (or an oil such as avocado or coconut)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Optional mix-ins: 1 cup (such as blueberries, chocolate chips, nuts, or dried fruit)
Instructions:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the muffin cups.
- In a large bowl, mix the gluten-free flour, sugar, baking powder, and salt together.
- In a separate bowl, whisk the eggs with the milk, melted butter (or oil), and vanilla extract.
- Add the wet ingredients to the dry mixture, stirring just enough to combine.
- Gently fold in any optional mix-ins like blueberries or chocolate chips.
- Divide the muffin batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your gluten-free muffins!
You can further explore gluten-free muffin recipes or get more detailed information from these resources:
- “Easy Gluten Free Muffins Recipe | Mix-Ins Welcome” – GlutenFreeOnAShoestring
- “Gluten-Free Muffins (Endless Mix-Ins!)” – Meaningful Eats
- “Gluten-Free Muffins (+ Mix-in Options!)” – hellofrozenbananas.com
These titles and links can guide you to additional recipes, providing you with a variety of gluten-free muffin options.
