Gluten Free Blueberry Muffins are a delightful treat that everyone can enjoy, whether you’re gluten-sensitive or simply looking to incorporate more wholesome options into your diet. Bursting with juicy blueberries and a tender, fluffy texture, these muffins are not only delicious but also simple to make. Perfect for breakfast, a snack, or dessert, they provide a satisfying balance of sweetness and nutrition.
Why Make This Gluten Free Blueberry Muffins
Making these Gluten Free Blueberry Muffins is a fantastic way to enjoy a classic baked good without the gluten! They are light, fluffy, and moist, making them a perfect addition to your breakfast table or as an on-the-go snack. The natural sweetness of the blueberries adds a burst of flavor, while the gluten-free ingredients ensure that everyone, including those with dietary restrictions, can indulge. Plus, these muffins are made with simple, wholesome ingredients that you likely already have in your pantry!
How to Make Gluten Free Blueberry Muffins
You’re just a few steps away from warm, heavenly muffins! The process is straightforward and quick, so you can whip these up whenever the craving strikes.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar (or coconut sugar for a healthier option)
- 1 large egg
- 1 cup milk (dairy or non-dairy)
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
Directions:
- Preheat your oven to 375°F (190°C) and line a muffin tray with paper liners or grease it with cooking spray.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar until well combined.
- In another bowl, mix the egg, milk, vegetable oil, and vanilla extract until fully blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay!
- Fold in the blueberries gently, ensuring they’re evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Per muffin (based on 12 servings):
- Calories: 145
- Total Fat: 5.5g
- Saturated Fat: 1g
- Cholesterol: 20mg
- Sodium: 230mg
- Total Carbohydrates: 23g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 2g
How to Serve Gluten Free Blueberry Muffins
Enjoy these muffins warm, fresh out of the oven, or let them cool for a bit to savor their flavor fully. They’re excellent on their own but can be enhanced with a spread of butter or a drizzle of honey. Pair them with a hot cup of coffee or tea for a comforting breakfast or snack. They also serve as a lovely treat for brunch gatherings or informal get-togethers.
How to Store Gluten Free Blueberry Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you’d like to extend their shelf life, you can freeze them. Place them in a zip-top bag and store in the freezer for up to 3 months. When ready to enjoy, simply thaw at room temperature or reheat in the microwave for a few seconds.
Expert Tips for Perfect Gluten Free Blueberry Muffins
- To prevent blueberries from sinking, toss them in a little gluten-free flour before folding them into the batter.
- Make sure all your ingredients are at room temperature for the best texture.
- Don’t overmix the batter. This ensures your muffins stay light and fluffy.
- Experiment with add-ins like chopped nuts or a sprinkle of lemon zest for extra flavor.
Delicious Variations
- Lemon Blueberry Muffins: Add the zest of one lemon and a tablespoon of lemon juice to brighten the flavor.
- Chocolate Chip Blueberry Muffins: Substitute half of the blueberries with chocolate chips for a sweet twist.
- Oatmeal Blueberry Muffins: Incorporate ½ cup of gluten-free oats into the mix for added texture and health benefits.
Frequently Asked Questions
Q1: Can I use frozen blueberries instead of fresh ones?
Absolutely! Frozen blueberries are perfectly fine. Just add them straight from the freezer to the batter without thawing them first. This helps keep your muffins from turning blue.
Q2: What gluten-free flour works best for this recipe?
A good all-purpose gluten-free flour blend will work well. Look for one that contains a mix of flours and starches with xanthan gum already included.
Q3: Can I make these muffins dairy-free?
Yes! Simply substitute the regular milk with almond milk, oat milk, or any other non-dairy milk you prefer. Additionally, ensure that your butter is replaced with a dairy-free alternative.
Conclusion
These Gluten Free Blueberry Muffins are a delicious way to satisfy your sweet tooth while catering to gluten-free diets. They are easy to make, versatile, and perfect for any occasion. Whether enjoyed for breakfast on a busy morning, as an afternoon treat, or served at a gathering, they are sure to impress. Try making a batch today, and don’t forget to share this recipe with friends and family. Happy baking!
Gluten Free Blueberry Muffins
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line a muffin tray with paper liners or grease it with cooking spray.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar until well combined.
- In another bowl, mix the egg, milk, vegetable oil, and vanilla extract until fully blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay!
- Fold in the blueberries gently, ensuring they’re evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.