Imagine biting into a moist, decadent muffin bursting with juicy blueberries and rich chocolate chips, all while knowing it's completely gluten-free! These irresistible Blueberry Chocolate Gluten-Free Muffins are the ultimate treat that proves healthy eating doesn't mean sacrificing flavor. Whether you're following a gluten-free diet or simply looking for a delectable breakfast or snack option, these muffins are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup fresh blueberries
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking soda, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, whisk together the milk, vegetable oil, and egg until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
- Gently fold in the fresh blueberries and chocolate chips, distributing them evenly throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Tips
- Use fresh, high-quality gluten-free flour blend to ensure the best texture and taste.
- Don't overmix the batter - mix just until ingredients are combined to keep muffins tender.
- Make sure your blueberries and chocolate chips are evenly distributed by gently folding them in at the end.
- Check muffins a few minutes early to prevent overcooking, as gluten-free baked goods can dry out quickly.
- Let muffins cool slightly in the tin before transferring to a wire rack to prevent breaking.
- For extra moisture, you can add a tablespoon of Greek yogurt to the wet ingredients.
- Store in an airtight container and warm slightly before serving to revive their fresh-baked texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 25mg
