: 2 cups (280g) gluten-free all-purpose flour blend (ensure it contains xanthan gum), 1 cup sugar, 2 tsp baking powder, ½ tsp salt.
: Gluten-free flours absorb more liquid than wheat. Adding ingredients like yogurt, applesauce, or extra eggs ensures a moist crumb.
: 2 eggs (room temperature), ½ cup melted butter, ½ cup milk (dairy or plant-based), 1 tsp vanilla extract. Fold-ins : 2 cups fresh or frozen blueberries. Gluten Muffin Recipes From Scratch
: Let the batter rest for at least 15 minutes for a better rise and smoother texture.
: A solid blend typically combines whole grains for structure (like brown rice flour), refined grains for softness (white rice flour), and starches for binding (tapioca or potato starch). Recommended Blends : High-performing options include King Arthur Measure for Measure and Bob's Red Mill 1-to-1 Baking Flour Indian Options : For local availability, brands like Nutriwish 5-in-1 Urban Platter Self-Raising GF Flour Go to product viewer dialog for this item. are excellent for muffins. : 2 cups (280g) gluten-free all-purpose flour blend
Making gluten-free muffins from scratch can be tricky because without gluten to act as "glue," bakes often turn out dry or crumbly. The secret to success lies in using a balanced flour blend and giving the batter time to hydrate.
: Mix dry streusel ingredients and cut in cold butter with a fork until crumbly. : 2 eggs (room temperature), ½ cup melted
: Let your batter sit for 15–30 minutes before baking. This allows the rice flour to hydrate, eliminating the "gritty" texture often found in GF bakes. Master Basic Recipe: Blueberry Streusel Muffins Yields 12 muffins | Prep: 15 mins | Bake: 20-22 mins Ingredients