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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
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Ingredients
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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.