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Friday, October 23, 2020

Super Simple Gluten-Free Blueberry Muffin Recipe

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Blueberry muffins are delicious and healthy, but not if you are sensitive to gluten. No matter how delightful your favorite bakeshop-bought blueberry muffins are, enjoying them is not worth it if they leave you with an assortment of horrible signs and symptoms like excess gas, bloating, diarrhea, dizziness, headache, brain fog, joint pain and inflammation, and chronic fatigue — nasty prices to pay for some mouthwatering gluten-containing blueberry muffins.

Can’t stop having sweet dreams about blueberry muffins but also terrified of all the nightmares that come after consuming them? There’s a workaround. You can simply comb the entire city for the best gluten-free blueberry muffins.

Or you can simply make them from scratch.

Challenging? Yes. Impossible. Absolutely not!

What’s so nice about making gluten-free blueberry muffins with your own hands is you can rest assured that the resulting treats are completely devoid of gluten, thus saving you from all the nasty issues associated with consuming gluten, which is referred to as being glutened or glutenized by those who are safeguarding themselves from gluten.

Other than coming up with something that’s free of gluten, baking gluten-free blueberry muffins in your own kitchen helps give your cooking experience a boost. Just imagine how much accolades you will get from family members, friends and officemates if you delight them with baked treats that you made from scratch!

And your very own gluten-free blueberry muffins can make for excellent personalized gifts or giveaways. No matter the occasion, it’s for certain that your homemade treats will delight taste buds and hearts.

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Thrilled to make your very first batch of gluten-free blueberry muffins and enjoy them, too? Read on!

Ingredients:

2 large-sized eggs 

2 cups of gluten-free all-purpose flour 

2 cups of blueberries (fresh or frozen) 

3/4 cup of granulated sugar (or 1 teaspoon of stevia powder extract) 

1/2 cup of softened butter 

1/2 cup of full-fat milk (or low-fat or fat-free, if you like) 

2 teaspoons of baking powder 

1 teaspoon of vanilla extract 

1/2 teaspoon of sea salt

Directions:

-Get your oven preheated to 350°F — that’s equivalent to about 175°C. 

-Reach for a 15-cupcake muffin tin and lightly grease. If you want, you may simply line each with paper liner. Set aside as you make the batter. 

-Grab a large mixing bowl and whisk together gluten-free all-purpose flour and baking powder. 

-In the meantime, get your hands on another large mixing bowl. Using a hand mixer, combine softened butter and granulated sugar or 1 teaspoon of stevia powder extract — yes, that’s how sweet stevia powder extract is! Once mixed very well, add the eggs and continue beating until thoroughly combined. 

-Add into this bowl the flour mixture you prepared earlier. Do it little by little, with your hand mixer continuously running at low speed. 

-Once thick, add your vanilla extract and give it a good stir. 

-Fold in your blueberries. If fresh blueberries are not available, use frozen ones by all means. By the way, there is no need to thaw frozen blueberries beforehand — they can go straight from the freezer to the mixing bowl! 

-Place the batter into the muffin tin, filling each one up to 2/3 of its capacity only. 

-Stash the muffin tin in the oven and bake for about 25 minutes or until cooked. You can tell that your homemade gluten-free blueberry muffins are already cooked if the toothpick you insert in the center of one of them comes out clean. 

-Transfer the muffin tin to a wire rack. Allow the gluten-free blueberry muffins to cool completely. Serve.

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