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Gluten-free blueberry muffins baked fresh with juicy blueberries

Gluten Free Blueberry Muffins

Deliciously fluffy muffins bursting with juicy blueberries, perfect for breakfast, snacks, or dessert, and safe for gluten-sensitive diets.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

Dry 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
Wet Ingredients
  • 1 large egg
  • 1 cup milk dairy or non-dairy
  • ⅓ cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
Mix-Ins
  • 1 ½ cups fresh or frozen blueberries Toss in a little gluten-free flour before folding to prevent sinking.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tray with paper liners or grease it with cooking spray.
  2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar until well combined.
  3. In another bowl, mix the egg, milk, vegetable oil, and vanilla extract until fully blended.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay!
  5. Fold in the blueberries gently, ensuring they’re evenly distributed.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Enjoy these muffins warm, or let them cool and enhance with butter or honey. Store in an airtight container for up to 3 days or freeze for up to 3 months.