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Bob's Red Mill Gluten-Free Blueberry Muffin Recipe

If you're looking for a delicious and healthy gluten-free muffin recipe, Bob's Red Mill has you covered. Their gluten-free blueberry muffin recipe is a crowd-pleaser, combining the natural sweetness of blueberries with the wholesome goodness of gluten-free ingredients. Whether you're gluten intolerant or simply looking to reduce gluten in your diet, this recipe is a must-try. In this blog post, we'll walk you through the recipe step-by-step, provide tips for perfect muffins, and answer some frequently asked questions.

Why Choose Bob's Red Mill Gluten-Free Flour?

Bob's Red Mill is a trusted name in the world of gluten-free baking. Their gluten-free flour blend is made from a combination of whole grain brown rice flour, potato starch, and tapioca flour, which provides a light and fluffy texture to baked goods. This blend is perfect for muffins, as it ensures they rise well and have a tender crumb. Additionally, Bob's Red Mill products are certified gluten-free, so you can bake with confidence.

Ingredients You'll Need

Before you start baking, make sure you have all the necessary ingredients on hand. Here's what you'll need for Bob's Red Mill gluten-free blueberry muffins:

Ingredient	Quantity
Bob's Red Mill Gluten-Free 1-to-1 Baking Flour	2 cups
Granulated sugar	3/4 cup
Baking powder	2 tsp
Salt	1/2 tsp
Unsalted butter (melted)	1/2 cup
Eggs	2 large
Milk (or non-dairy alternative)	1/2 cup
Vanilla extract	1 tsp
Fresh blueberries	1 1/2 cups

Step-by-Step Instructions

Now that you have all your ingredients ready, let's dive into the step-by-step process of making these delicious gluten-free blueberry muffins:

1. Preheat your oven: Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
2. Mix dry ingredients: In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well combined.
3. Combine wet ingredients: In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract until smooth.
4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to dense muffins.
5. Fold in blueberries: Gently fold the fresh blueberries into the batter. If you're using frozen blueberries, toss them in a little gluten-free flour before adding them to prevent them from sinking to the bottom.
6. Fill muffin cups: Spoon the batter into the prepared muffin cups, filling each about 2/3 full. This allows room for the muffins to rise.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Tips for Perfect Gluten-Free Blueberry Muffins

Baking gluten-free can be a bit tricky, but with these tips, you'll be able to achieve perfect muffins every time:

• Don't overmix the batter: Overmixing can lead to tough muffins. Stir until just combined.
• Use fresh blueberries: Fresh blueberries provide the best flavor and texture. If using frozen, do not thaw them before adding to the batter.
• Check for doneness: Oven temperatures can vary, so start checking your muffins at the 20-minute mark. The tops should be golden brown, and a toothpick should come out clean.
• Store properly: Store muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

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