A lot of fresh blueberries are used for the gluten-free muffins.
The yogurt– no added sugar gives the muffins a nice tart flavor.♡
You just need one bowl and a whisk. These easy muffins are made start to finish in less than one hour and are so fluffy and moist. I’m sure you’ll like it.
And Blueberries are low in calories and incredibly healthy. They’re rich in beneficial plant compounds and antioxidants — especially anthocyanins.
This muffin recipe is perfect for freezing as well.
|Egg– Room temperature eggs.||1|
|Oligo syrup (or honey)||50g|
|Yogurt– No added sugar.||40g|
|Rice Bran Oil (Vegetable oil, canola oil, or melted coconut oil)||25g|
|Fresh or frozen blueberries||90g|
|For topping:Fresh or frozen blueberries||20～25g|
PREPARE OVEN AND MUFFIN CUPS
▼Preheat oven to 180c/360f; line six or five muffin cups with paper liners.
1．Wash the blueberries in a colander with a paper towel.
2．Whisk the flour and baking powder in a large bowl.
3．Add the egg, Oligo syrup, Yogurt and Rice Bran Oil. Whisk till well combined.
4．Fold in the blueberries. (Do not over mix.)
5．Divide batter equally among prepared muffin cups.
To make the topping, Sprinkle over blueberry filling and push it lightly.
6．Bake at 180c/360f for about 20-25 minutes until golden and insert a skewer until it comes out clean.
●For gluten free muffins, be sure to use a certified gluten free oat flour.
●Store in an airtight container for up to 2 days or freeze for 1 months.
●I suggest that you use silicone processing or non-stick coating muffin cups. I don’t recommend paper cups.
Products we used.
●Rice Bran Oil.
Muffin cups we used.
●Microwave-safe and non-stick coating muffin cups.(Non-Silicone, Made in Japan)