Step-by-Step Guide to Make Jamie Oliver Gluten-free Blueberry Muffins

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, gluten-free blueberry muffins. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

There's a joke that muffins are just uniced cupcakes. Hmm…while I appreciate the humor, the baker in me disagrees. A good muffin should be denser and less sweet than a cupcake. Let's look at that "dense" characteristic first.

Gluten-free Blueberry Muffins is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Gluten-free Blueberry Muffins is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have gluten-free blueberry muffins using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Gluten-free Blueberry Muffins:

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

These are my favorite gluten free blueberry muffins, studded with big fresh blueberries. They're are made with plenty of butter, buttermilk, and granulated sugar for the most tender, decadent type of muffin. These gluten-free blueberry muffins are now a go-to recipe around here. I've made these more times than I can count on one hand and, AND, AND I've made them with regular all-purpose flour too.

Steps 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.

These gluten-free blueberry muffins are now a go-to recipe around here. I've made these more times than I can count on one hand and, AND, AND I've made them with regular all-purpose flour too. Just to be sure that this recipe works for those of us that may not necessarily be on a gluten-free diet. Blueberry muffins are one of the easiest and most fool-proof baked goods you can make from scratch. And you can absolutely make fluffy vegan muffins using no eggs - let me show you how!

So that is going to wrap it up for this exceptional food gluten-free blueberry muffins recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!