Gluten-Free Blueberry English Muffins
Discover the perfect blend of comforting breakfast tradition and gluten-free goodness with these Gluten-Free Blueberry English Muffins. Fluffy and golden, these delightful muffins are studded with bursts of fresh blueberries, making them a sweet upgrade to your morning routine. Made with gluten-free all-purpose flour and instant yeast, they rise to tender perfection, while a sprinkle of cornmeal adds a signature crunchy crust. Cooked on the griddle for that authentic English muffin texture, these are ideal for spreading with butter, jam, or even a dollop of cream cheese. Whether toasted to a golden crisp or enjoyed fresh out of the pan, these homemade muffins are a flavorful way to start your day without gluten. Easy to make and irresistibly delicious, they’re perfect for breakfast, brunch, or even a snack!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2.25 teaspoons Instant yeast
- 2 tablespoons Sugar
- 0.5 teaspoons Salt
- 1 cup Warm milk (about 110°F)
- 3 tablespoons Unsalted butter, melted
- 1 large Egg, room temperature
- 1 cup Fresh blueberries
- 2 tablespoons Cornmeal
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, instant yeast, sugar, and salt.
Add the warm milk, melted butter, and egg to the dry ingredients. Mix well until the batter is smooth and thick.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Grease muffin rings and place them on a parchment-lined baking sheet. Evenly sprinkle the inside of the rings with cornmeal.
Spoon the batter into the prepared muffin rings, filling them about halfway.
Cover the baking sheet with a clean kitchen towel and let the dough rise in a warm area for about 30 minutes, or until slightly puffy.
Preheat a nonstick griddle or skillet over medium-low heat.
Without removing the muffin rings, transfer the baking sheet to the griddle. Cook the muffins until the bottoms are golden brown, about 8-10 minutes.
Carefully flip the muffins and cook until the other side is golden brown and the muffins are cooked through, an additional 8-10 minutes. You may need to cover the griddle for a bit to help the muffins cook through.
Remove the muffins from the rings and let them cool slightly on a wire rack. Serve warm or split with a fork and toast before serving.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 53.2 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 376 mg | 29% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
