gluten free blueberry muffins
These gluten-free blueberry muffins are deliciously moist, bursting with fresh blueberries, and easy to make. Perfect for breakfast or a snack, they are a healthy alternative for those with gluten sensitivities.
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 whisk
- 1 spatula
- 1 measuring cups and spoons
- 1 silicone spatula or wooden spoon
- 1 oven
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted (1 stick)
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, combine the melted butter, milk, eggs, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries, being careful not to break them.
- Divide the batter evenly among the 12 muffin cups, filling each cup about ⅔ full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
You can substitute the blueberries with other fruits like raspberries or chopped strawberries if desired.
For a sweeter touch, consider adding a sprinkle of sugar on top of the muffins before baking.
Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.