Gluten-Free Blueberry Mini Muffins

These blueberry mini muffins are a tasty treat that you can eat for breakfast or as a snack. They are soft, moist, and full of juicy blueberries. They are also made with gluten-free flour, so people who are sensitive to gluten can eat them.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 1/2 cup milk
• 1/4 cup honey

Instructions:

Warm your oven up to 350F 175C, and grease or line a mini muffin tin with paper liners of your choice

Mix the granulated sugar, baking powder, baking soda, and salt with a whisk in a large bowl that is gluten-free

Melt the unsalted butter in a different bowl

Add the eggs, Greek yogurt, and vanilla extract

Beat the mixture until it is well blended

Slowly add the wet ingredients to the dry ones and mix them together until they are just combined

Carefully add the fresh blueberries while being careful not to mix them too much

Place the milk and honey in a small saucepan

Warm them over low heat until the honey is completely mixed in

Take it off the heat and let it cool down a bit

Blend the milk and honey together and add it to the batter

Mix everything together well

Fill each mini muffin cup about two thirds of the way to the top with batter using a spoon or a cookie scoop

Put the muffins in an oven that has already been heated for about 15 to 18 minutes, or until a toothpick inserted into one comes out clean

First, let the muffins cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

Have fun with your tasty gluten-free blueberry mini muffins!