Moist gluten-free blueberry chocolate chip muffins
User Reviews
5
Moist gluten-free blueberry chocolate chip muffins
Description
The Moist Gluten-Free Blueberry Chocolate Chip Muffins use a blend of gluten-free and almond flours, providing structure and tenderness. Brown sugar adds sweetness balanced by the tartness of lemon juice and blueberries. The butter is cut into the dry mix for lightness before wet ingredients like yogurt, milk, eggs, and vanilla bring the batter together.
Incorporating some batter in the bottom of each muffin liner prevents the blueberries and chocolate chips from sinking. Extra blueberries and chocolate chips are sprinkled on top for visual appeal and bursts of flavor. Baking at a moderate temperature ensures the muffins rise well and remain moist.
The finished muffins have a soft crumb with juicy fruity pockets and melting chocolate throughout. They can be enjoyed as a breakfast treat or dessert suitable for gluten-sensitive eaters.
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 tick butter 130g, unsalted, 1 tablespoon, softened
- ½ cup milk 140mL, 1 ½ tablespoon
- ½ cup yogurt 140g, 1 ½ tablespoon
- 2 egg large
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- ½ cup dark chocolate chips
- ½ cup blueberries fresh or frozen
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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
