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Gluten-free Blueberry Muffins

Gluten-free Blueberry Muffins
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Delicious and fluffy gluten-free blueberry muffins perfect for breakfast or a snack.

Ingredients

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  • 1 1/2 cups gluten-free all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
  3. In another bowl, mix the applesauce, vegetable oil, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow to cool for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For best results, use fresh blueberries.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • These muffins can be frozen for up to 3 months.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-blueberry-muffins/