Gluten Free Blueberry Muffins Recipe

Name: Gluten Free Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups brown rice flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 cup honey; 1/3 cup vegetable oil; 1/3 cup milk; 1/2 teaspoon vanilla extract; 3 eggs; 1 1/2 cups blueberries (fresh or frozen)

Servings: persons

2 1/2 cups brown rice flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup honey
1/3 cup vegetable oil
1/3 cup milk
1/2 teaspoon vanilla extract
3 eggs
1 1/2 cups blueberries (fresh or frozen)

1
Preheat the oven to 325.
2
Line 12 muffin cups.
3
In a large mixing bowl, stir together the flour, baking soda, baking powder, salt and cinnamon.
4
In a separate bowl, blend the honey, vegetable oil, milk, vanilla and eggs.
5
Stir the wet ingredients into the dry ones.
6
Gently mix in the blueberries.
7
Divide the batter evenly into the muffin cups.
8
Bake for 20-25 minutes.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups brown rice flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and more.

Yes, Gluten Free Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Blueberry Muffins

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