Description
These gluten-free blueberry muffins are light, fluffy, and bursting with juicy berries in every bite. Made with gluten-free flour, they’re a quick and easy breakfast or snack option. Perfect for gluten-free baking enthusiasts and berry lovers alike.
Ingredients
1 ¾ cups gluten-free all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
2 large eggs
¾ cup milk (dairy or non-dairy)
⅓ cup neutral oil or melted butter
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Instructions
1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with nonstick spray.
2. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, sugar, milk, oil (or melted butter), and vanilla extract until smooth.
4. Pour wet mixture into dry and stir with a spatula until just combined. Do not overmix.
5. Fold in the blueberries gently. If using frozen berries, toss them in 1 teaspoon flour before mixing in.
6. Scoop the batter evenly into prepared muffin cups.
7. Bake for 18–22 minutes or until golden and a toothpick inserted in the center comes out clean.
8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Notes
Let the batter rest for 10 minutes before baking to improve texture.
Toss blueberries in flour to prevent them from sinking.
Don’t overmix the batter to keep muffins light and fluffy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg