Traditional gluten-free blueberry muffins are crisp outside and delicate inside. They're easy to create and taste like your favourite bakery!
Buttery gluten-free blueberry muffins are the perfect dessert for any occasion. It's light and fluffy, with blueberries adding moisture and flavour.
Each muffin has crunchy sugar on top for texture and just enough sweetness to make them tempting. Sweet-tart berries with light, fluffy muffin batter make a great flavor. The best feature is the soft texture and delightfully jagged top.
Blueberries will take over the muffin if you add too many, and too much wetness will cause the muffins to sink and become dense. Your mouth wants that delicious, juicy muffin crumb.
This gluten-free muffin recipe is easy. Even if you're new to gluten-free cooking. These steps will ensure you make excellent blueberry muffins every time.
The baking powder reacts quickly when muffins are baked at a higher temperature for a few minutes, helping them rise into a dome. However, reduce the oven temperature after the first few minutes to avoid bottom burning.
Adding frozen blueberries to muffin batter beats defrosting them. Cold berries prevent over-mixing, which can make muffins dense and gummy. Frozen blueberries retain their fluids, keeping muffins moist and light.
Keep them frozen until you're ready to add them to muffins. Quickly toss the still-frozen berries in some dry ingredients and add them to the batter.
Blueberries will spread more evenly in muffins if you toss them in the dry ingredients before adding them to the batter.
Better Batter gluten-free flour (the classic mix) is my preferred flour for this type of baking due to its consistency and texture. DIY gluten-free flour blends work well in this and many other recipes.
Instead of blueberries, use raspberries to make gluten-free muffins. Follow the recipe using fresh raspberries, substituting only that item.
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