Sometimes you need a whole pan of lasagna for guests. Sometimes you just need a single piece of chocolate for a solo extravaganza. And sometimes you need two muffins – one for you and one for someone else (_______ <- insert: husband boyfriend boyfriend guy it’s complicated with random neighbor landlord who’s still waiting for your rent teacher who doesn’t like you. You get the idea). These muffins are for just that.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Minimalist Baker | 2022-07-06 08:00:31 |  6,698 Views |
Gluten Free 1 Bowl Blueberry Muffins (Vegan) | Minimalist Baker Recipes
I’m not an expert in gluten-free baking (yet) but I’m getting there! I relied on a gluten-free flour mix my girlfriend shared with me and it worked out great. But if you’re not gluten-free simply substitute all-purpose flour or whole wheat dough for an equally great muffin. (In case you’re wondering it’s 3/4 cup brown rice flour 1/4 cup potato starch 2 tablespoons tapioca flour 2 tablespoons white rice flour.)
These muffins are made with simple ingredients and require only one bowl (thanks to a trick I’m sharing). From start to finish they take just over 30 minutes and are ready to eat right away. I could barely stand to let them cool before eating them.
These babies are melt-in-your-mouth sweet and very blueberry-y. I will deny that the gluten-free flour gives them a slightly crumbly texture as it doesn’t absorb liquid like all-purpose flour does. But if you’re gluten-free I’m sure you’re more than familiar with this issue. That being said I recommend filling these babies with as many blueberries as possible so that you get an even muffin to blueberry ratio. That will solve the crumbly texture issue right away.
