Gluten Free Blueberry Banana Muffins
How do you enjoy muffins when you are Gluten Free? This recipe is the BEST for scrumptious Gluten Free Blueberry Muffins you will actually love to eat.
Equipment
- KitchenAid Mixer paddle attachment
- Spatula
- Measuring spoons
Ingredients
- 3 Ripe Bananas
- Dash Salt
- 1 Egg
- 1 Tbsp Water
- 1 tsp Baking Soda
- 3/4 cup Brown Sugar
- 4 Tbsp Butter melted, cooled
- 2 cups GLUTEN FREE Flour
- 1 1/2 cups Frozen Blueberries
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a microwave safe bowl, add 4 Tablespoons butter, then melt in the microwave until just melted. Set aside to cool slightly.
Make the batter
- In the bowl of a KitchenAid Mixer, peel and then add 3 very ripe bananas.
- Using the paddle attachment, mix the bananas for 20 seconds on LOW or until mashed well.
- To the bowl, add a dash of Salt.
- Crack an egg into a separate bowl and then add it to the bananas. Mix on LOW until just combined.
- In a small bowl, measure and then add 1 Tbsp water, then measure and add 1 tsp Baking Soda to the water. Mix well and then add to the mixer and mix until just combined on LOW.
- Measure and then add 3/4 cups Brown Sugar, mixing on LOW until just combined.
- When the butter is cooled, slowly add it to the batter and mix on LOW until just combined.
- Add 1 cup of GLUTEN FREE Flour to the batter and mix on LOW until just combined. Do not overmix.
- Add the second cup of GLUTEN FREE Flour and mix until just combined.
- Finally, add the 1 1/2 cups Frozen Blueberries to the batter and fold them in gently with a spatula.
Bake the Gluten Free Banana Muffins
- Place muffin liners into a cupcake tin and then using a large scoop, measure out equal amounts of batter to each muffin cup.
- Using a finger, poke a hole in the center of the muffins and press out gently. This will allow them to bake evenly and not be raw in the center.
- Place the muffin tin into the preheated oven and bake until a toothpick inserted comes out clean. Bake 12-20 minutes, baking times may vary.
- Using potholders, remove the muffin tin from the oven and let the Gluten Free Blueberry Muffins rest for 2 minutes, then remove them from the tin and rest to cool on a rack.
Notes
Use frozen blueberries for this recipe as fresh will color your batter purple before baking. Frozen blueberries, when individually frozen, are great to store in a freezer safe container or bag in the freezer. Then, when you want to use them in a baked item, you have them ready to measure as they are frozen individually.
To make sure this recipe is GLUTEN FREE, use a GLUTEN FREE Flour.
If you need this recipe to be DAIRY FREE, use a butter alternative like Plant-Based butter.
Cooking times may vary depending on your oven. After 12 minutes, check the Gluten Free Blueberry Muffins by inserting a toothpick into the center of a muffin. If it comes out clean, they should be done. If not, leave them in the oven and cook for 2-5 more minutes and then recheck.
A toothpick inserted should come out clean or with very few crumbs attached.
A toothpick inserted should come out clean or with very few crumbs attached.