Gluten-free blueberry muffins, one bite leads to another!

Gluten-free blueberry muffins: the ingredients and the step-by-step recipe to make a delicious sweet, perfect for breakfast and also suitable for people with gluten intolerance!

Tired of the usual biscuits or snacks packaged for your breakfasts? An excellent alternative are gluten-free blueberry muffins, soft and very easy to make at home sweets where the two main ingredients are gluten-free flour and the much-loved blueberries . Do you think that this version suitable for those who are celiac or gluten intolerant does not live up to the original recipe? You just have to find out!

Making gluten-free blueberry muffins

1. Wash and dry the blueberries, then dust them with a little flour and set them aside for a moment.
2. Pour all the dry ingredients into a large bowl and mix them with a spoon, separately in another bowl mix the whole eggs with the sugar, then add the milk and sunflower oil.
3. Combine the two compounds then add the floured blueberries.
4. Mix well and with the mixture thus obtained, fill the carefully buttered and floured muffin molds 3/4 full.
5. Bake in a preheated oven at 180°C and cook for 20 minutes . When cooked, remove from the oven and leave to cool before serving.

If you prefer, you can make gluten-free berry muffins by following the previous recipe and replacing the blueberries with berries of your choice .

Alternatively you can prepare the basic gluten-free muffins !

storage

Conservation advice: the muffins prepared following this recipe can be stored in an airtight container or under a glass bell for up to 3-4 days . Let's take a look at all the preparation steps