Name: Gluten-Free Muffins Recipe
Prep time: 20 min
Cook time: 15 min
Yield: 24
Ingredients: 2¾ cups rice flour; 1 cup millet flour; ¾ cup tapioca flour; ¾ cup date sugar; ½ cup arrowroot starch; 2½ tsp xanthan gum; 2½ tsp cream of tartar; 1⅔ tsp Baking Soda; 1½ tsp salt; 1 tsp ground ginger; 2 cups buttermilk; 5 eggs; 1 cup Vegetable Oil; 2 tbsp honey; 2 cups fresh blueberries

Gluten-Free Muffins Recipe

How To Make Gluten-Free Muffins

These gluten-free muffins will be your next favorite dessert or breakfast meal made with gluten-free ingredients and blueberry baked into perfection.

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Serves:

Ingredients

2¾cupsrice flour
1cupmillet flour
¾cuptapioca flour
¾cupdate sugar
½cuparrowroot starch
2½tspxanthan gum
2½tspcream of tartar
1⅔tspbaking soda
1½tspsalt
1tspground ginger
2cupsbuttermilk
5eggs,separated
1cupVegetable Oil
2tbsphoney
2cupsfresh blueberries

Instructions

Preheat the oven to 400 degrees F. Grease two 12-cup muffin tin or line with paper liners.
Sift rice flour, millet flour, tapioca flour, date sugar, arrowroot starch, xanthan gum, cream of tartar, baking soda, salt, and ginger together in a large bowl.
Mix buttermilk, egg yolks, vegetable oil, and honey together in a separate bowl. Pour over the rice flour mixture and mix until all the flour is incorporated. Fold in blueberries.
Beat egg whites in a large bowl with an electric mixer until almost stiff. Fold into the batter gently; the batter should be very porous. Pour batter into muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean for about 15 to 20 minutes.