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Gluten Free Muffins

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These gluten free muffins are soft, moist, and perfectly fluffy, ideal for breakfast, snacks, or dessert. They are easy to make, customizable, and deliver bakery-style results without gluten.

Ingredients

  • 2 cups gluten free all-purpose flour blend
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 3/4 cup milk or dairy-free milk
  • 1/2 cup vegetable oil or melted butter
  • 1 tsp vanilla extract
  • 1 cup optional mix-ins such as blueberries or chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix the eggs, milk, oil, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and gently stir until just combined. Avoid overmixing.
  5. Fold in any optional mix-ins if using.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid dense muffins.Let the batter rest for 5 minutes before baking for a better texture.Use frozen fruit without thawing to avoid extra moisture.Muffins can be frozen for up to 3 months.To make dairy free, use plant-based milk and oil.Egg substitutes like flax eggs can be used for an egg-free version.

Nutrition

Find it online: https://cookibly.com/gluten-free-muffins/