Blueberry muffins are among the most loved treats! Gluten-free, they are even faster to prepare. The secret to making them soft is to mix all the ingredients quickly, without overthinking it, and the result is guaranteed.

The following recipe is a basic recipe, which can be conveniently adapted to other flavours by replacing the blueberries with chocolate chips, apples or nuts.

Also, if you follow the step-by-step recipe, I’ll show you the secret to making muffins that look like they’ve just been bought from a café of the popular American coffee chains!

See also: American Style Pancakes: a delicious dessert to make at home

Ingredients
For 6-8 muffins, base diameter 5cm, top diameter 7cm. Preparation time 10 minutes, cooking time 35 minutes.

100g fresh blueberries
2 eggs
50ml vegetable oil
250g plain gluten-free flour for desserts
120g brown sugar
1 teaspoon of baking powder
A pinch of salt
60g of yoghurt
1-2 lemon, just the juice (or 1 teaspoon of vinegar)

For the crumble:

25gr plain gluten-free flour
30g coarse ground oats
15g butter
20g brown sugar

Method

1 – In a bowl, prepare the crumble by combining 25g of plain gluten-free flour, 30g of coarsely ground oats (gluten-free), 15g of butter and 20g of brown sugar. Work the ingredients together with your fingertips until you get a crumbled consistency. Keep it in the fridge until you need it, at the end of the recipe.

2 – In a large bowl, mix eggs and sugar, add oil and yoghurt and mix.

3 – In another bowl, combine the gluten-free flour, salt and baking powder, mix well and add the washed blueberries, making sure they are covered in flour. Then add this flour and blueberries to the liquids and mix everything quickly.

4 – Finally, mix in the juice of half a lemon or a teaspoon of vinegar. Divide the batter into the muffin tray (preferably lined with muffin paper cases or parchment paper), filling up to the edge of the tray. Sprinkle with plenty of crumble and bake it for 35 minutes at 180° C.