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gluten-free blueberry muffins

How-to Guide: 7 Steps to Perfect Gluten-Free Blueberry Muffins!

These gluten-free blueberry muffins are light, fluffy, and bursting with juicy blueberries. They're easy to make and perfect for breakfast or a snack!
Prep : 10 Total : 25 minutes

Ingredients
  

Main Ingredients

  • 2 cups Gluten-Free All-Purpose Flour Blend Ensure it contains xanthan gum
  • 0.75 cup Granulated Sugar
  • 2 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.25 tsp Salt
  • 1 cup Milk Dairy or non-dairy
  • 0.5 cup Vegetable Oil
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1.5 cups Fresh Blueberries Gently rinsed and dried

Instructions
 

Preparation Steps

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  • In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • Gently fold in the blueberries.
  • Fill the muffin liners about 2/3 full.
  • Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Enjoy these gluten-free blueberry muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.