Description
Delicious gluten-free blueberry muffins bursting with flavor and perfect for any occasion.
Ingredients
Scale
- 2 cups gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- ½ cup honey or maple syrup
- 2 eggs
- ½ cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
- In a mixing bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together honey or maple syrup, eggs, Greek yogurt, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients, gently folding with a spatula until just combined.
- Add the blueberries, incorporating them gently to avoid breaking them.
- Spoon the batter into the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, until a toothpick comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Gluten Free Blueberry Muffins