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Easy Gluten-Free Blueberry Banana Muffins Recipe

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3.9 from 2 reviews

  • Author: Sara
  • Total Time: 32 minutes
  • Yield: 12 servings
  • Diet: Gluten Free

Description

These Easy Gluten-Free Blueberry Banana Muffins are moist, flavorful, and perfectly tender. Made with ripe bananas and fresh or frozen blueberries, they are naturally sweetened with sugar or maple syrup and use a gluten-free flour blend to ensure a safe treat for gluten-sensitive individuals. Simple to prepare with minimal ingredients, these muffins are great for breakfast, snacks, or a healthy dessert option, offering a delicious way to enjoy wholesome flavors without gluten.

Ingredients

Main Ingredients

  • 1 cup very ripe bananas (about 2 to 3 medium bananas)
  • 1 tsp baking soda
  • ⅓ cup unsalted butter, melted
  • ½ cup granulated sugar or ½ cup maple syrup (for a no refined sugar option)
  • 2 large eggs, beaten
  • 1 tsp pure vanilla extract
  • ⅛ tsp salt
  • 1½ cups gluten-free flour (recommend Pillsbury Gluten Free Flour or Cup4Cup Multipurpose Gluten Free Flour)
  • ½ tbsp gluten-free flour (for coating blueberries)
  • 1 tsp grated lemon zest (optional)
  • ½ tsp ground cinnamon
  • ¼ tsp xanthan gum (only if your flour blend doesn’t already include it)
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw before adding)

Instructions

  1. Mash: In a large bowl, mash the bananas with a fork until completely smooth, creating a creamy banana base for your muffins.
  2. Sit: Add the baking soda to the mashed bananas and stir to combine. Allow this mixture to sit for 1 to 2 minutes, enabling the soda to activate and lighten the batter.
  3. Mix Wet Ingredients: Stir the melted butter into the banana mixture until fully incorporated, then add the sugar, beaten eggs, vanilla extract, and salt, mixing thoroughly for a smooth wet mixture.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour, reserved flour, grated lemon zest (if using), ground cinnamon, and xanthan gum (if your flour blend lacks it), ensuring an even distribution of dry elements.
  5. Combine: Gently fold the dry ingredients into the wet banana mixture using a silicone spatula. Stir just until the flour disappears, taking care not to overmix to keep muffins tender.
  6. Prepare Blueberries: Remove about 24 blueberries from the 1 cup portion and set aside for topping. Toss the remaining blueberries with the reserved ½ tablespoon of gluten-free flour until they are well coated to prevent sinking.
  7. Fold in Blueberries: Carefully fold the flour-coated blueberries into the muffin batter, again being gentle to avoid breaking the berries or overmixing the batter.
  8. Rest Batter: Let the batter rest at room temperature for 20 minutes. This crucial step allows the gluten-free flour to absorb the liquid, improving texture and consistency.
  9. Preheat Oven and Prepare Pan: Meanwhile, preheat your oven to 350°F (177°C). Line a muffin tin with baking cup liners or grease it well with baking spray.
  10. Scoop Batter: Use a greased ice cream scoop or spoon to evenly distribute the batter into the muffin cups, aiming for smooth, domed tops.
  11. Top Muffins: Press 2 reserved blueberries into the top of each muffin for a decorative and fruity finish.
  12. Bake: Bake in the preheated oven for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean without wet batter. Keep an eye on the muffins as oven temperatures vary.
  13. Cool: Remove the muffins from the oven and allow them to cool for at least 10 minutes before serving to set and enhance flavor.

Notes

  • You can substitute granulated sugar with maple syrup for a refined sugar-free option; adjust baking times slightly as necessary.
  • Do not thaw frozen blueberries before adding them to the batter to prevent color bleeding.
  • Resting the batter is important for gluten-free flour to hydrate properly, yielding better texture.
  • If your gluten-free flour blend already contains xanthan gum, no need to add extra.
  • Use fresh lemon zest to brighten flavor, but it is optional.
  • Ensure not to overmix batter to keep muffins tender and moist.
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/easy-gluten-free-blueberry-banana-muffins-recipe/