Steps to Make Jamie Oliver Gluten-free Blueberry Muffins

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, gluten-free blueberry muffins. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

There's a joke that muffins are just uniced cupcakes. Hmm…while I appreciate the humor, the baker in me disagrees. A good muffin should be denser and less sweet than a cupcake. Let's look at that "dense" characteristic first.

Gluten-free Blueberry Muffins is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Gluten-free Blueberry Muffins is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook gluten-free blueberry muffins using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Gluten-free Blueberry Muffins:

1. Get 2 eggs
2. Take 60 g brown sugar
3. Prepare 60 ml coconut oil
4. Prepare 2 tbsp maple syrup
5. Get 150 g rice flour
6. Take 50 g potato starch
7. Make ready 1 cup blueberries
8. Take 1 sheet white chocolate (40g)
9. Make ready 2 tsp chia seeds
10. Make ready 50 ml milk
11. Get 1 tsp baking powder

These are my favorite gluten free blueberry muffins, studded with big fresh blueberries. They're are made with plenty of butter, buttermilk, and granulated sugar for the most tender, decadent type of muffin. These gluten-free blueberry muffins are now a go-to recipe around here. I've made these more times than I can count on one hand and, AND, AND I've made them with regular all-purpose flour too.

Steps to make Gluten-free Blueberry Muffins:

1. Preheat the oven to 180°C/350°F. Beat the eggs in a bowl, add the coconut oil, maple syrup and sugar. Mix well. Add the chia seeds, blueberries and chopped chocolate into the bowl to mix.
2. Add the rice flour, potato starch and baking powder to the bowl to mix, then pour the milk. Stir well until no powdery texture left.
3. Line a muffin pan with paper liners or use silicon muffin cups. Fill each muffin cup 3/4 of the way, and bake for about 20 minutes or until the top is golden brown.
4. Note: you can use only rice flour instead of adding potato starch, is so, add 200g of rice flour.

These gluten-free blueberry muffins are now a go-to recipe around here. I've made these more times than I can count on one hand and, AND, AND I've made them with regular all-purpose flour too. Just to be sure that this recipe works for those of us that may not necessarily be on a gluten-free diet. Blueberry muffins are one of the easiest and most fool-proof baked goods you can make from scratch. And you can absolutely make fluffy vegan muffins using no eggs - let me show you how!

So that’s going to wrap this up for this special food gluten-free blueberry muffins recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!