Moist gluten-free blueberry chocolate chip muffins
User Reviews
5.0
27 reviews
Excellent
Moist gluten-free blueberry chocolate chip muffins
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These delicious gluten-free muffins, featuring moist blueberries and chocolate chips, are a great dessert for kids. This recipe makes 12 gluten-free blueberry and chocolate chip muffins.
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Ingredients
- 2 ⅓ cups gluten-free flour 280g
- 12 tablespoons almond flour ¾ cup + + 1 tablespoon, or 80g
- ¾ cup brown sugar 150g
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick + 1 tablespoon unsalted butter, softened 130g
- ½ cup + 1 ½ tablespoon milk 140mL
- ½ cup + 1 ½ tablespoon yogurt 140g
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- ½ cup dark chocolate chips
- ½ cup blueberries fresh or frozen
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Instructions
- Preheat the oven to 375 ºF and position the rack in the middle of the oven.
- Line a 12-hole muffin tin with paper liners.
- In a large bowl, combine gluten-free flour, almond flour, brown sugar, baking powder, baking soda, xanthan gum, and salt.
- Add butter to the dry ingredients and mix with a hand or standing mixer until the mixture resembles breadcrumbs.
- Gradually add the milk, yogurt, eggs, vanilla extract to the butter-flour mixture and whisk until a thick, smooth batter forms without flour clumping.
- Add 1 tablespoon of the gluten free muffin batter to the bottom of each muffin liner. This will help prevent the chocolate chips and blueberries from sinking all the way to the bottom.
- Stir in chocolate chips and blueberries into the batter, reserving some for sprinkling on top, until evenly distributed.
- Divide the rest of the batter equally into the muffin pan, filling each muffin case to the brim for standard muffins or creating a small mound above the edge for jumbo muffins.
- Sprinkle with the reserved extra blueberries and chocolate chips, and add a little sugar on top to create a streusel topping.
- Bake at 375 ºF for 20-22 minutes until the muffins rise, turn golden brown, and a toothpick comes out clean or with a few moist crumbs. Check the muffins after 20 muffins by inserting a toothpick in the middle.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.
Equipments used:
Nutrition Information
Show Details
Calories
318kcal
(16%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
54mg
(18%)
Sodium
292mg
(12%)
Potassium
123mg
(4%)
Fiber
4g
(16%)
Sugar
19g
(38%)
Vitamin A
346IU
(7%)
Vitamin C
2mg
(2%)
Calcium
140mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 292mg | 12% |
| Potassium | 123mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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