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Blueberry Muffins

Blueberry Muffins

  • Author: David
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

These Blueberry Muffins are a soft, fluffy, and juicy plant-based treat perfect for breakfast, snacks, or dessert. Made with fresh blueberries and natural ingredients, they offer a moist texture and rich flavor with natural sweetness and a tender crumb. Easy to make and adaptable for various taste preferences, they are a delightful homemade bake.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups gluten-free flour blend (with xanthan gum)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon natural gelling agent

Wet Ingredients

  • 1 cup plant-based milk (almond, oat, or soy)
  • 1 tablespoon apple cider vinegar
  • 1/4 cup vegetable oil
  • 1/4 cup maple syrup (natural)
  • 1 teaspoon vegetarian Worcestershire sauce
  • 1 teaspoon vanilla extract (natural)

Main Ingredient

  • 1 cup fresh blueberries

Instructions

  1. Prepare Your Batter: In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and natural gelling agent until combined. In a separate bowl, mix the plant-based milk, apple cider vinegar, vegetable oil, maple syrup (natural), vegetarian Worcestershire sauce, and vanilla extract (natural). Add the wet ingredients to the dry ingredients and stir gently until just combined, taking care not to overmix to keep the muffins light and tender.
  2. Add the Blueberries: Gently fold fresh blueberries into the batter, ensuring they are evenly distributed without breaking them to maintain bursts of juicy flavor in the baked muffins.
  3. Fill the Muffin Cups: Line a muffin tin with paper liners or lightly grease it. Spoon the batter evenly into each cup, filling about three-quarters full to allow space for the muffins to rise during baking.
  4. Bake to Perfection: Preheat your oven to 375°F (190°C). Bake the muffins for 20 to 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let them cool briefly before serving to enjoy their warmth and aroma.

Notes

  • Use fresh or frozen blueberries; if using frozen, do not thaw to prevent excess moisture.
  • Spoon and level flour when measuring for accurate amounts.
  • Do not overmix the batter to maintain fluffiness.
  • Use room temperature ingredients for best blending and even baking.
  • Check muffins a few minutes before end of baking time to avoid dryness.
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: blueberry muffins, plant-based muffins, gluten-free muffins, vegan baking, breakfast muffins, healthy muffins

Find it online: https://yummyrecipeszone.com/blueberry-muffins/