Gluten Free Blueberry Orange Muffins Recipes

GLUTEN FREE VEGAN BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
• In small bowl, coat blueberries with 1 tablespoon flour. Set aside.
• Sift together remaining flour, almond flour, baking powder, baking soda and salt.
• In large mixing bowl, mix together coconut sugar, coconut milk, orange juice, oil, maple syrup, orange zest and vanilla extract.
• Add flour mixture and stir until combined. Fold in blueberries. Divide batter in prepared muffin tin.
• Bake muffins 18-20 minutes, until golden brown and center is set. Place muffins on cooling rack to cool completely. Store in airtight container.

GLUTEN-FREE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F with a rack in the center.
• Line two 12-count muffin tins with liners. Lightly spray with the cooking spray.
• Whisk together the gluten-free flour, almond flour, baking powder, baking soda and salt in a medium bowl.
• Combine the yogurt, honey and oil in a stand mixer fitted with the paddle attachment. Mix together then add the eggs, almond and vanilla extracts and mix until combined. With the machine running on low speed, slowly add the flour mixture and beat just until incorporated and you no longer see any dry bits.
• Gently stir the 2 cups blueberries into the batter with a silicone spatula, making sure you don't break any and you don't overwork the batter.
• Using a large ice cream or cookie scoop, scoop the batter into the muffin tins, filling each cup about 3/4 of the way up. Place on the center oven rack and bake for 13 minutes.
• Remove the tins from the oven, top each muffin with 3 to 4 of the remaining blueberries then return them to the oven, making sure you rotate the tins. Bake until the muffins are puffed, golden brown and set, about 5 minutes. They will still look slightly wet but will continue to cook as they sit. Be sure not to over bake them or they get very dry and crumbly.
• Let cool slightly in the tins and then carefully remove and let cool completely on a cooling rack.

GLUTEN FREE ORANGE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In a bowl combine butter, sugar, orange juice, and eggs. Beat well.
• In a small bowl combine rice flours, cornstarch, baking powder, and salt.
• Stir half of flour mixture into butter mixture. Stir just until combined and stir in milk.
• Stir just until combined and then stir in the remaining flour mixture.
• Fold in blueberries.
• Line a muffin pan with liners or grease muffin pan well.
• Divide batter between 12 muffins cups filling each cup about 2/3 full.
• Bake for 18-20 minutes.
• Cool on wire rack for about 30 minutes.
• Combine glaze ingredients and stir until smooth. Drizzle over muffins.
• Serve and enjoy!

GLUTEN FREE BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat the oven to 350 degrees. Line a muffin tin with 18 paper muffin/cupcake liners and set aside.
• Measure out 1 tablespoons of the cake mix and set aside. Place the remaining cake mix and the sugar, ¾ cup orange juice, melted butter, eggs, and vanilla in a large bowl. Beat on medium low speed. Until combined.
• Toss the blueberries with the reserved dry cake mix. Fold blueberries into the batter. Scoop into lined muffin tins.
• Place in the oven and bake for 19-22 minutes or until done. Cool 20 minutes. Then glaze.
• Whisk together the powdered sugar and the 2 tablespoons of orange juice.
• Drizzle over muffins.
• Serve and enjoy!