Homemade Gluten-Free Muffins

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:

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the muffin cups.
  2. In a large bowl, mix the gluten-free flour, sugar, baking powder, and salt together.
  3. In a separate bowl, whisk the eggs with the milk, melted butter (or oil), and vanilla extract.
  4. Add the wet ingredients to the dry mixture, stirring just enough to combine.
  5. Gently fold in any optional mix-ins like blueberries or chocolate chips.
  6. Divide the muffin batter evenly among the muffin cups, filling each about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  8. 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:

  1. “Easy Gluten Free Muffins Recipe | Mix-Ins Welcome” – GlutenFreeOnAShoestring
  2. “Gluten-Free Muffins (Endless Mix-Ins!)” – Meaningful Eats
  3. “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.

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