Steps for making gluten-free blueberry banana muffins
1. Preheat your oven. 2. Line a 12-serving muffin pan with paper liners; set aside. 3. In a medium mixing bowl combine your ingredients. 4. Spoon the batter evenly into each cupcake pan, about â full and bake.That’s it! Super easy, right? It takes less than 10 minutes to get thesegluten-free muffins in the oven. For detailed steps and ingredients consultthe recipe below.
Gluten-Free Blueberry Banana Muffins
Easy Gluten-Free Blueberry Banana muffins that are dairy-free, nut-free, andhave a vegan and refined sugar free option.Prep Time 10 minutesCook Time 25 minutesTotal Time 35 minutes
Smitten Kitchen Blueberry Muffins
Smitten Kitchen Blueberry Muffins. These Healthy Blueberry Muffins are one ofthose recipes I’ve been meaning to get to for a long time. I then shoved themuffins under the broiler for the last minute of bake time to caramelize andcrustify the tops.I Tried Smitten Kitchen’s Blueberry Muffin Recipe | Kitchn (Calvin Warren)Muffin Recipes, Brunch Recipes, Baking Recipes, Sweet Recipes, DessertRecipes, Yummy Recipes, Breakfast Recipes, Recipies, Smitten Kitchen BlueberryMuffins. You want me to make come up with something more gourmet and exciting,and here I am, just bringing you another boring muffin recipe. So instead ofjust waiting for what I felt like was the right time to share (sillyrestrictions I set for myself) I am just going for it while the inspiration isstill fresh.
More Gluten-Free Banana Recipes:
If you love to make gluten-free recipes using bananas you might like to trysome of my other gluten-free banana recipes.If you have a ton of overripe bananas to use you should check out this GlutenFree Banana Bread French Toast Recipe. If you love bananas AND pie you’ll wantto make this Dairy-Free Banana Cream Pie.Did you make these gluten-free blueberry banana muffins? If so please leave acomment and a starred review and let me know what you thought.Yield: 12 muffins
Silicone baking pan vs. metal baking pan
I have a silicone muffin baking pan and a metal muffin baking pan. I find thatthe silicone pans take longer to heat up, causing the muffins to take a littlelonger to cook. For these gluten-free blueberry banana muffins I recommendusing a metal muffin baking pan. With both types of pans you’ll want to usepaper liners when making this gluten-free blueberry banana muffins recipe.
How to Make Blueberry Muffins
Ingredients are simple: just the usual flour, sugar, butter, egg, bakingpowder, baking soda, and salt. There’s a little lemon zest lightly flavoringthe batter, giving it just a hint of citrus. And of course, there’s tons ofblueberries strewn throughout the muffins – so many so that Alex once told meit was almost too many. The batter is topped with extra, crunchy sugar.These muffins are quick and easy to make – just mix everything together – andturn out perfectly as promised. Just don’t overmix the batter, or the muffinsmay become dense.The muffins rise and dome nicely – no batter overflowing onto the muffin panand flattening out. They’re moist and fluffy, even after a few days. The sugarsprinkled onto the batter makes for a nicely crunchy top – don’t skip it!Like this recipe or have questions? Leave a comment or rate it below!In the past:One Year Ago: Chocolate Stout CakeTwo Years Ago: Chocolate Peanut Butter CheesecakeFour Years Ago: Lazy Pizza DoughFive Years Ago: Roasted Banana Ice Cream, Blueberry Crisp Ice CreamSix Years Ago: Individual Fruit CrispsSeven Years Ago: Green Pea SoupEight Years Ago: Brownie Taste Test!Smitten Kitchen’s Perfect Blueberry MuffinsMoist, fluffy blueberry muffins, with lots of blueberries and a hint of lemon.A great snack or breakfast!Course: Breakfast, SnackCuisine: AmericanKeyword: blueberries, blueberry muffinsServings: 9Author: Leona KonkelIngredients * 5 tablespoons butter (melted) * 1/2 cup sugar * zest from 1/2 a lemon * 3/4 cup plain yogurt (175 grams) * 1 egg * 1 1/2 teaspoons baking powder * 1/4 teaspoon baking soda * 1/4 teaspoon salt * 1 1/2 cups flour (180 grams) * 1 1/4 – 1 1/2 cups blueberries (about 200 grams) (frozen are fine) * 1 1/2 – 3 tablespoons coarse or sparkling sugarInstructions 1. In a large bowl, combine melted butter, sugar, lemon zest, yogurt, and egg. Whisk until smooth. 2. Whisk in baking powder, baking soda, and salt, then fold in flour and blueberries, stirring until just combined. Do not overmix. 3. Divide batter between 9 greased or paper-lined muffin cups. Smooth out the tops, and sprinkle with 1/2 or 1 teaspoon of sparkling sugar (more will make a crunchier top). 4. Bake at 375F for 20-30 minutes, until tops are golden and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then remove to a wire rack so that the bottoms don’t get soggy. Recipe NotesThis recipe will work with fresh or frozen blueberries.Don’t overmix the batter, or the muffins may become tough or dense.adapted from Smitten Kitchen(Recipe originally posted on September 27, 2016. Recipe, text, and photosupdated in July 2018.)Sour Cream Blueberry Muffins
Gluten-Free Blueberry Banana Muffins
These gluten-free blueberry banana muffins are simple to make, don’t require amixer, and use minimal ingredients that you’ll find in most gluten-freekitchens.This gluten-free blueberry banana muffin recipe is a spin off of my gluten-free banana muffins.I recently improved the recipe and modified it to use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour because we use Bob’s Red Mill products in most of ourcooking and baking.In this recipe the Gluten-Free 1-to-1 Baking Flour delivers a fluffy,scrumptious gluten-free muffin.I should mention that this recipe is naturally dairy-free and nut-free, andyou can use coconut sugar in place of the sugar to make these gluten-freeblueberry banana muffins refined sugar-free.You can skip down to the recipe if you want but I encourage you to readthrough this post. It has some tips and tricks for making the best gluten-freeblueberry banana muffins that I think you’ll want to see.”