Description
These gluten free blueberry muffins are soft, fluffy, and packed with juicy blueberries. Perfect for breakfast or snack, this easy recipe uses simple ingredients and delivers moist, bakery-style muffins that are gluten-free and freezer-friendly.
Ingredients
Scale
- 1 ¾ cups gluten-free all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup granulated sugar
- ¾ cup milk (dairy or dairy-free)
- ⅓ cup melted butter (or dairy-free alternative)
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease each cup.
- In a large bowl, whisk together the gluten-free flour, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs with sugar until light and fluffy.
- Add milk, melted butter, and vanilla extract to the wet ingredients and mix until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Toss the blueberries with a spoonful of flour and gently fold them into the batter.
- Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool muffins in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Notes
- These muffins freeze well. Store in an airtight container.
- You can substitute sugar with a sugar alternative if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Gluten Free Blueberry Muffins