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Super Moist Gluten Free Blueberry Muffins

Super Moist Gluten Free Blueberry MuffinsIn the last few years, the demand for gluten-free dishes and ingredients has grown exponentially.  I guarantee that as you’re reading this you can probably think of more than one person that either has a sensitivity, allergy, or disease that prevents them from consuming gluten.  Thankfully, there are a lot more options now than there used to be and most are equally as delicious as the wheat-filled counterparts.  Today’s recipe is one that has been tested by my gluten-free peeps as well as those picky eaters that wouldn’t dare try them if they knew what they were eating ;).  I think the key to making gluten-free baked goods is mixing the types of flour.  For these Super Moist Gluten Free Blueberry Muffins I used quinoa and rice flour so that the flavor isn’t too distinct.  I also made these using all quinoa flour and while I liked them, those who weren’t huge fans of quinoa did not.  There are DOZENS of wheat flour alternatives, some that you may be familiar with, like buckwheat and cornmeal, and some that are more out of the ordinary, like sorghum flour and chia flour.  Most grocery stores have bulk sections now, where you can buy as much or as little of the product as you want.  I think I purchased what little I needed for this recipe for a just a couple of dollars, so believe it or not eating gluten-free can be pretty cost effective too! If you have a loved one that can’t have gluten, make these for them and they will be sure to love you forever!

Super Moist Gluten Free Blueberry Muffins

Super Moist Gluten Free Blueberry Muffins
 
Author:
Recipe type: Breakfast
Serves: 8 muffins
Prep time:
Cook time:
Total time:
 
Ingredients
  • ¾ cup quinoa flour
  • ¾ cup rice flour
  • ¾ cup sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • ⅓ cup plain greek yogurt
  • 1 egg
  • ⅓ cup milk
  • 1 tsp vanilla
  • 1 cup fresh blueberries
Instructions
  1. Preheat oven to 400 degrees Fahrenheit and line muffin cups with liners.
  2. Whisk all of the dry ingredients in a medium bowl. In a separate bowl, add yogurt, egg, milk, and vanilla and whisk to combine.
  3. Pour wet ingredients into the dry and stir until the mixture is smooth. Fold in blueberries.
  4. Using a standard ice cream scoop, fill each muffin cup to the top.
  5. Bake 20-25 minutes in preheated oven, until golden brown on top.

 
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