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
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
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease each cup.
2. In a large bowl, whisk together the gluten-free flour, baking powder, and salt until well combined.
3. In a separate bowl, beat the eggs with sugar until light and fluffy.
4. Add milk, melted butter, and vanilla extract to the wet ingredients and mix until smooth.
5. Gently fold the dry ingredients into the wet mixture until just combined.
6. Toss the blueberries with a spoonful of flour and gently fold them into the batter.
7. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
8. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
9. 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 for up to 2 months.
You can use almond, oat, or regular milk depending on your preference.
Add a touch of lemon zest for a refreshing twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 9g
- Sodium: 135mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg