Gluten-Free Blueberry Muffins

Gluten-free Blueberry Muffins

Preheat an oven to 180°C (350°F). Also, grease a 12 cup muffin pan.
Combine the self-rising flour, cinnamon, and brown sugar in a bowl.
Make a well in the center, and add the milk, oil, and egg. Using a wooden spoon, gently stir until combined.
Add the blueberries and gently fold through the muffin mixture.
Spoon the mixture into the prepared muffin pan.
Bake for 20 to 25 minutes or until a cake skewer comes out clean.
Allow to cool for 5 minutes in the pan.
Transfer to a wire rack to cool completely.
Serve & Enjoy.

Make sure you use a flavorless oil such as vegetable oil unless you don’t mind introducing new flavors. For example, coconut oil will add coconut flavors to your muffins.
Try hard to not overmix the muffin batter; otherwise, the muffins can become chewy, tough, and not rise as well as they should. I recommend hand mixing rather than using an electric beater.
You can use cupcake liners if you want to ensure that the muffins don’t stick to the tray.
Frozen or fresh blueberries will work fine in this recipe. Alternatively, you can use dehydrated blueberries.

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