Best Gluten Free Blueberry Orange Muffins Recipes

GLUTEN FREE VEGAN BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
• In small bowl, coat blueberries with 1 tablespoon flour. Set aside.
• Sift together remaining flour, almond flour, baking powder, baking soda and salt.
• In large mixing bowl, mix together coconut sugar, coconut milk, orange juice, oil, maple syrup, orange zest and vanilla extract.
• Add flour mixture and stir until combined. Fold in blueberries. Divide batter in prepared muffin tin.
• Bake muffins 18-20 minutes, until golden brown and center is set. Place muffins on cooling rack to cool completely. Store in airtight container.

GLUTEN FREE ORANGE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In a bowl combine butter, sugar, orange juice, and eggs. Beat well.
• In a small bowl combine rice flours, cornstarch, baking powder, and salt.
• Stir half of flour mixture into butter mixture. Stir just until combined and stir in milk.
• Stir just until combined and then stir in the remaining flour mixture.
• Fold in blueberries.
• Line a muffin pan with liners or grease muffin pan well.
• Divide batter between 12 muffins cups filling each cup about 2/3 full.
• Bake for 18-20 minutes.
• Cool on wire rack for about 30 minutes.
• Combine glaze ingredients and stir until smooth. Drizzle over muffins.
• Serve and enjoy!

GLUTEN FREE BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat the oven to 350 degrees. Line a muffin tin with 18 paper muffin/cupcake liners and set aside.
• Measure out 1 tablespoons of the cake mix and set aside. Place the remaining cake mix and the sugar, ¾ cup orange juice, melted butter, eggs, and vanilla in a large bowl. Beat on medium low speed. Until combined.
• Toss the blueberries with the reserved dry cake mix. Fold blueberries into the batter. Scoop into lined muffin tins.
• Place in the oven and bake for 19-22 minutes or until done. Cool 20 minutes. Then glaze.
• Whisk together the powdered sugar and the 2 tablespoons of orange juice.
• Drizzle over muffins.
• Serve and enjoy!

GLUTEN-FREE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
• Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.
• Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.