How to Make Perfect Gluten-Free Blueberry Muffins with Rice Flour
These delightful muffins are soft, fluffy, and bursting with blueberry flavor, making them a perfect breakfast or snack option, especially for those needing to avoid gluten.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups rice flour fine ground for best texture
- 0.5 cup almond milk unsweetened
- 1 cup coconut sugar packed
- 3 tablespoons coconut oil melted and cooled
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups fresh blueberries washed and dried
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together rice flour, baking powder, baking soda, and salt until well blended.
- In another bowl, mix water, coconut oil, eggs, vanilla extract, and coconut sugar until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold blueberries into the batter.
- Fill each muffin cup about 3/4 full with batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a nut-free version, substitute almond milk with oat milk and omit any nuts if using.