Gluten-free Blueberry Muffins

Name: Gluten-free Blueberry Muffins
Cuisine: American
Ingredients: 2 eggs; 60 g brown sugar; 60 ml coconut oil; 2 tbsp maple syrup; 150 g rice flour; 50 g potato starch; 1 cup blueberries; 1 sheet white chocolate (40g); 2 tsp chia seeds; 50 ml milk; 1 tsp baking powder

Fushicche @cook_2448266

Japan

I wanted to make gluten-free sweets, and finally could make it! Also I add some beauty ingredients such as coconut oil, chia seeds. Enjoy yummy healthy muffins :)

Fushicche @cook_2448266

Japan

I wanted to make gluten-free sweets, and finally could make it! Also I add some beauty ingredients such as coconut oil, chia seeds. Enjoy yummy healthy muffins :)

Saved

Ingredients

2eggs
60 gbrown sugar
60 mlcoconut oil
2 tbspmaple syrup
150 grice flour
50 gpotato starch
1 cupblueberries
1 sheetwhite chocolate (40g)
2 tspchia seeds
50 mlmilk
1 tspbaking powder

Saved

Steps

1

Preheat the oven to 180°C/350°F. Beat the eggs in a bowl, add the coconut oil, maple syrup and sugar. Mix well. Add the chia seeds, blueberries and chopped chocolate into the bowl to mix.
2

Add the rice flour, potato starch and baking powder to the bowl to mix, then pour the milk. Stir well until no powdery texture left.
3

Line a muffin pan with paper liners or use silicon muffin cups. Fill each muffin cup 3/4 of the way, and bake for about 20 minutes or until the top is golden brown.
4

Note: you can use only rice flour instead of adding potato starch, is so, add 200g of rice flour.