Gluten-Free Blueberry Muffins

Delicious and moist gluten-free blueberry muffins that are perfect for breakfast or as a snack. These muffins are bursting with juicy blueberries and have a hint of lemon zest for extra flavor.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup blueberries fresh or frozen
• 1/2 cup milk dairy or non-dairy
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest of 1 lemon

Instructions:

Start by heating the oven to 350F 175C

Put paper liners in a muffin tin or grease it a little

Gluten-free all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt should all be mixed together in a bowl

Melt the butter and add the eggs, milk, and vanilla extract to another bowl

Whisk the ingredients together until they are well mixed

Add the wet ingredients to the dry ones and mix them together just until they are mixed

The blueberries and lemon zest should be added slowly

Fill each muffin cup with an equal amount of batter

After the oven is hot, bake the muffins for 18 to 22 minutes, or until a toothpick inserted into the middle comes out clean

Take the muffins out of the oven and let them cool for a few minutes in the pan

Then, move them to a wire rack to cool completely

Have fun with your gluten-free blueberry muffins!