Ingredients:
- 2 cups gluten-free all-purpose flour blend
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy like almond or soy)
- 1/2 cup unsalted butter, melted (or oil of choice)
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1 cup of your preferred mix-ins (such as blueberries, chocolate chips, or nuts)
Instructions:
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or by greasing the cups.
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In a separate bowl, mix together the milk, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in your choice of mix-ins.
- Divide the batter evenly into the muffin cups, filling each about two-thirds full.
- Bake for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
For more specialized gluten-free muffin recipes, you may explore the following resources:
- “Easy Gluten Free Muffins Recipe | Mix-Ins Welcome” – GlutenFreeOnAShoestring
- “Gluten-Free Muffins (Endless Mix-Ins!)” – Meaningful Eats
- “Gluten-Free Muffins (+ Mix-in Options!)” – Hello Frozen Bananas
These links provide a wide array of gluten-free muffin recipes, allowing you to choose from various flavors and mix-ins to suit your preferences.