Quick Gluten-Free Blueberry Muffins are wonderful as part of a healthy and quick breakfast. The recipe can easily be doubled and the muffins can be frozen for later use.
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This particular recipe has been in my recipe box for years and is a great gluten-free standard muffin recipe. You can simply leave out the blueberries for just a plain muffin or you can substitute the blueberries with fresh Bing cherries, fresh chopped apricots, dried pineapple chunks, etc… just use your imagination! In addition, feel free to add additional ingredients like Bing cherries, fresh chopped apricots, dried pineapple chunks, and more.
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You’ll find that the batter is very dense so fill your muffin tins approximately 2/3 full. Bake at 350 degrees in a preheated oven for 25 – 30 minutes or until golden brown.
Allow the muffins to cool for 15 minutes and run a table knife around the edges to loosen the muffins from the muffin tin. Place the muffins on a cooling rack and serve warm with a pad of butter. Allow the muffins to cool completely before storing them in an airtight container. These muffins freeze well up to two weeks. When you need a quick breakfast, just grab one out of the freezer and reheat.
As you know, the presentation of food can be just as important as its taste! Therefore, owning a great set of dessert plates is a good idea.
Another idea is to serve Quick Gluten-Free Blueberry Muffins with Homemade Rhubarb Strawberry Pineapple Jam! These muffins are absolutely delicious and your taste buds will say, “Thank you!”
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