Gluten-free Muffins
- Gluten Free
- Vegetarian
- Energy Kcal 294
- Carbohydrates g 53.3
- of which sugars g 25.9
- Protein g 4.8
- Fats g 6.8
- of which saturated fat g 3.54
- Fiber g 2.1
- Cholesterol mg 49
- Sodium mg 40
- Difficulty: Average
- Prep time: 15 min
- Cook time: 30 min
- Makes: 12 pieces
- Cost: Average
- Note For this recipe, we recommend purchasing only products that display the crossed-out ear symbol on the packaging and are recommended by the AIC guideline.
PRESENTATION
Gluten-free muffins—who doesn’t love them? They're seriously popular at breakfast and snack time, offering way more excitement than you might think. Here's the deal: this recipe combines chestnut flour and Venere rice flour, creating a moist bite with a unique purple hue. Really grabs attention. The chestnut flour? It adds a subtle sweet flavor, while blueberries bring in tangy bursts of freshness.
If you know American muffins, you'll find this gluten-free version so tender—like the classic, but with a twist. For folks aiming for healthier choices or needing to dodge gluten, these muffins are a perfect fit. They're great for breakfast, quick snacks, or lunchbox treats. You can tweak the flavors based on cravings. Chocolate lovers might go for gluten-free chocolate chip muffins—makes snack time feel like dessert. Others? They might stick with gluten-free blueberry muffins or even try spelt for something heartier.
Pretty simple. Just swap ingredients around. Use water for a lighter version. This flexibility? It’s why gluten-free muffin recipes are a hit in so many kitchens. Swapping base ingredients—like using pastry dough or trying cookies—offers anyone doing a lot of gluten-free baking a bunch of options to keep it interesting. Really keeps you exploring gluten-free breakfast ideas and healthier habits.
And listen, regardless of the combo you pick, these muffins hit that perfect balance of crispy on the outside and moist on the inside. And flavors really pop in every bite. Finding something that works for everyone is key while ensuring these muffins taste really, really good. With their unique flavors and textures, these muffins—no question—will become a favorite for anyone looking to enjoy something delicious and gluten-free. Really good stuff, right?
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- INGREDIENTS
- Ingredients for 12 muffins
- Venere rice flour 1 ½ cup (200 g)
- Chestnut flour 1 cup (120 g)
- Cornstarch 0.8 cup (100 g)
- Butter 3 ½ tbsp (50 g)
- Greek yogurt 0.9 cup (200 g) - at room temperature
- Whole milk 0.67 cup (160 g) - at room temperature
- Eggs 2 - medium (at room temperature)
- Sugar ¾ cup (150 g)
- Baking powder 1 tsp (5 g) - gluten-free
- Cranberries 1.4 cups (150 g) - dehydrated
How to prepare Gluten-free Muffins
To make the gluten-free muffins, first rinse the blueberries, place them in a bowl, cover with lukewarm water 1, and let them rehydrate 2 for the time needed to prepare the batter (about 10 minutes). Meanwhile, melt the butter over low heat in a saucepan; once melted, let it cool. In a bowl, add the room-temperature whole eggs and sugar 3,
whip the mixture with electric beaters until light and fluffy 4, at this point incorporate the melted, now cooled, butter 5 and the room-temperature Greek yogurt 6.
Continue whipping the mixture with the electric beaters 7 and when the yogurt is well incorporated, add the dry ingredients while continuing to beat: the black rice flour 8, corn starch 9,
baking powder (gluten-free) 10, and chestnut flour 11. Now slowly pour in the room-temperature milk 12.
Once the milk is absorbed, the batter will be smooth and homogeneous 13. Now it's time to retrieve the blueberries: drain them well 14 and squeeze gently, then add them to the batter 15 and mix with a spatula to combine. The batter will be thick.
Place paper liners in a 12-muffin tin, spoon the batter into the liners with the help of a ladle 16. Once all the molds are filled 17, bake the treats in a preheated static oven at 355°F for 30 minutes. After the baking time, remove your gluten-free muffins and let them cool before serving 18!