What Makes This Recipe So Good
These delicious gluten free blueberry muffins have the perfect balance of sweetness and fluffiness with a bit of a crunchy top. Not overly sweet, not overly moist, seriously perfect! Every bite is amazingly satisfying. They’re very easy to make! Minimal ingredients, no mixer needed. Anyone can achieve perfect bakery-style, gluten-free muffins with this recipe and feel like the ultimate baker. They’re great to grab-and-go! The muffins can be stored on countertop for 2 days, or up to 5 days if you keep them at room temperature in an airtight container lined with a paper towel. Freezing the fully-baked muffins is also an option! Wrap them individually in plastic wrap and place them in a freezer safe container or bag. You’ll want to consume them within 3 months.
Chef’s Tips
This recipe uses King Arthur “gluten-free measure for measure” flour which already contains xanthan gum. Xanthan gum is needed with gluten-free flour to add the elasticity than gluten has. If your gluten-free flour blend doesn’t have xanthan gum, you’ll need to add ½ teaspoon to the recipe. The butter needs to be melted completely for best results. I recommend melting it in a microwave safe bowl in 30 seconds increments. About 1 minute is usually all it needs. Gluten-free flour can make you feel like you need to mix it more than regular flour. Try to resist the urge to over-mix the batter and stop when flour is no longer visible. It’ll help with the texture and fluffiness of the muffins.
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