Learn how to bake delicious gluten-free and organic blueberry muffins with this simple recipe. Perfect for breakfast or a sweet treat!
Delicious and Healthy Blueberry Muffins for Everyone
Learn how to make delicious gluten-free, organic blueberry muffins from scratch with this easy-to-follow recipe. This video tutorial takes you step by step through the process, showing you exactly what ingredients you’ll need and how to mix them together to create a mouthwatering treat.
With a few simple tricks and techniques, you can enjoy a healthier version of this classic baked good without sacrificing flavor or texture. Whether you have a gluten intolerance or simply want to try something new, these homemade blueberry muffins are sure to become a family favorite.
Wholesome Bliss: Crafting Perfect Gluten-Free Blueberry Muffins with Organic Ingredients
Today I’m going to be baking organic gluten-free blueberry muffins deliciously organic blueberry muffins so first I’m going to preheat the oven to 350° I am going to put a cup of milk okay so I’m going to make some.
Lemon juice okay this might not be enough okay one I’ll sa enough now I’m going to wasis it and then I’m going to set a aside for 5 minutes that’s a big bow yeah I just.
Want to have extra like that kie we made pie crust it was too small for the bowl four cups of almond flour always check what flour is cuz these are all in the same bag they look the same and once I accidentally used coconut flour instead of almond flour when I was baking cookies I was supposed to use almond flour and I accidentally used.
Coconut flour cuz it was like in the same bowl and it was a disaster it was dry it was terrible it was and I made a krupal batch that day cuz we were I was doing it for a party okay so four cups of almond flour into the into a large mixing bowl a cup of tapioca or a root I use whatever I can find once when I was.
Using this to bake brownies it called for tapioca and I added it and it was like white and it went with the chocolate and it was I put it into the chocolate I was like oh no if I’m going to have white these but it it it went into the chocolate nicely 6 tbspoon of coconut flour three three four that’s a heaping spoon is.
That okay yeah I’ll do this five six and 2 tbspoon of baking powder again it would only call for one but we’re doubling it so just remember that okay 1 teaspoon of baking soda and we’re doubling it for two TP okay and another teaspoon of salt call for sea salt but it’s the same thing in the end.
But where do they get salt if not from the sea from mountains like the mountain gos eat a cup of mayle sugar and then I’m going to whisk kind of tastes like salt time out but I’m not ready for it so it’ll just have to stay there so I’m.
Going to Mo I think the boys are on the roof we have flour now I’m going to read what it says now I’m going to add our mix Mi our milk mixture from earlier over our flour mixture that will stay there for a.
Second um and then we are going to add a teaspoon of almond extract and don’t add any more of this or else this is very strong o smell it m it’s stronger than an almond one teaspoon of almond extract I hope it don’t spill any is this a double batch yes okay it calls for Happ okay two eggs lightly.
Beaten with like a fork or something and I am going to do four eggs I’m doubling the batch so I’m going to crack him into a small bowl then I’m going to whisk him with a fork very lightly and I’m going to throw them in there not for WR but you know what I mean there we go that’s lightly whisk and I’m going to throw them in.
There and then I’ll take a fork and there’s your muffin just kidding we still have to bake it now I’m going to mix it a little bit I’m going to add this butter that I melted a little bit ago for it could cool off so you had to melt six tablespoons of butter if you’re doing a regular batch and you have to melt it.
And it has to cool before you add it so then I’m going to add our melted butter over the rest of the mixture so is this 12 tbsp of butter then yes okay I said doing regular and stir it all up where’s your apron uh I couldn’t get it down from the hook so we’ll have to go have it I’m going to fold in the.
Blueberries I don’t know how much this is but I’m going to need to measure them into this which and this means folding I don’t know where I am one pint of blueberries what’s that don’t know how many cups is in one pint lessen to everyone there are two cups in one pint we need to look look that up okay so here is one cup we’ll put it in.
Stir it in so you you you’re supposed to use um real blueberries for this mama uses uh Frozen so when we mix it up it turns purple which I’m fine with uh it tastes better but um so you you can use frozen blueberries or regular blueberries frozen blueberries make it purple or green whatever color so after every cup.
Stir it in but see how like how it’s Greening a little green mhm and purple okay A D batch gives you two dozen muffins now I’m going to put muffin cups in the muffin tin now I’m going to put the batter into these cake I mean to the.
These muffin yes here you better watch him hey here look we’ll use a scoop look I’m going to take it out and then you put it in okay I really okay now I did I did I did you got them all in there yes and then I have my butter my softened butter.
6 tbsp of soft and butter this is for topping all right a teaspoon of cinnamon this is all for a full batch okay six tablespoons of that’s heaping I’ll do another one I keep accidentally doing it and then this one will be less full six tablespoon so now I’m just going to use.
My hands to make the butter and the other ingredients get into each other it’s much easier than using a fork in a lot of ways cuz Okay the fork it’s just harder on your hands so I’m done making the topping and I’m going to put it I’m going to flatten it out a little bit and put it on top of the nice so yeah this makes them taste a.
Lot better now I’m going to put these muffins in the oven and they’re going to cook for 22 to 23 minutes these look pretty much done yeah they’re nice and crusty nice enough crusty but the brown stuff on top is actually the topping okay the they don’t really turn brown but you can sell.
Around the edges they’re a little bit crispy which is great so we know they’re done so now the muffins have been out of them um the oven for 10 minutes I’m going to put them onto this tray do you mean to put them upside down or that’s just the way it fell okay all right they’re going to cool Yep they’re going to cool Lily.
How’d they turn out good mom you’re the true taste test she made them for you they taste the yeah give me a rating scale something they’re hot so any more than describe it more than just good people know they’re good it tastes like yummy muffins and it’s better than sardines that’s not saying.
Much Becky is this one of your top 10 muffins what yeah that’s what I want to get talking with your mouthful they are delicious and blueberry muffins are top 10
