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Delicious gluten-free blueberry muffins displayed on a plate

Gluten Free Blueberry Muffins

Delicious and fluffy gluten-free blueberry muffins, perfect for breakfast, brunch, or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American, Gluten-Free
Calories: 160
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1 ½ cups gluten-free all-purpose flour Use a high-quality blend that contains xanthan gum.
  • ½ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup milk (dairy or non-dairy)
  • ⅓ cup vegetable oil or melted coconut oil
  • 1 large egg Can substitute with ¼ cup unsweetened applesauce for vegan option.
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries Fresh blueberries offer more flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, mix the gluten-free flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the milk, oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with butter or cream cheese. These muffins can be stored in an airtight container for up to 3 days or frozen for up to 3 months.