Step-by-Step Guide to Make Ultimate Gluten-free Blueberry Muffins

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Any-night-of-the-week Gluten-free Blueberry Muffins. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Gluten-free Blueberry Muffins, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gluten-free Blueberry Muffins delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few components. You can have Gluten-free Blueberry Muffins using 11 ingredients and 4 steps. Here is how you cook it.

I wanted to make gluten-free sweets, and finally could make it! Also I add some beauty ingredients such as coconut oil, chia seeds. Enjoy yummy healthy muffins :)

Ingredients and spices that need to be Get to make Gluten-free Blueberry Muffins:

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

Instructions to make 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.

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