Gluten-Free Blueberry Muffins
Moist, tender gluten-free blueberry muffins made with lemon zest, vanilla, and optionally dairy-free ingredients. A delicious and easy treat!
Equipment
- 1 Mixing bowl for batter preparation
Ingredients
Main ingredients
- ½ cup oil of choice or dairy-free butter or regular butter, melted and cooled
- ¾ cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon gluten-free vanilla extract
- zest from one small lemon
- 1 ¾ cups gluten-free flour blend Bob's Red Mill 1-to-1 works well
- ½ teaspoon salt
- 2 teaspoons gluten-free baking powder
- ½ cup dairy-free milk
- 1 ½ cups fresh or frozen blueberries
Instructions
Instructions
- Preheat oven to 375°F and prepare muffin tin with liners or grease.
- Whisk oil and sugar together until combined.
- Add eggs one at a time, beating after each. Then stir in vanilla extract and lemon zest.
- In a separate bowl, whisk gluten-free flour, salt, and baking powder.
- Add half of dry ingredients to wet mixture and stir gently.
- Pour in dairy-free milk and stir until smooth. Then add remaining dry ingredients and stir until just mixed.
- Fold in blueberries gently to avoid mashing.
- Divide batter into muffin cups, filling about ¾ full.
- Bake for 25-30 minutes or until toothpick comes out clean.
- Let muffins cool for 5 minutes in pan, then transfer to rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for 3 days or freeze for longer storage. Reheat for a warm treat.