Description
These Gluten-Free Blueberry Muffins are soft, fluffy, and loaded with juicy blueberries. Perfect for breakfast or a snack, they’re easy to make, freezer-friendly, and completely gluten-free. This recipe includes simple ingredients, step-by-step instructions, and helpful baking tips for the best gluten-free muffins every time.
Ingredients
1 1/2 cups gluten-free all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter (softened)
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (dairy or non-dairy)
1 cup fresh or frozen blueberries
Instructions
1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla.
4. Add the dry mixture and milk to the wet mixture, alternating and beginning and ending with the dry ingredients. Mix just until combined.
5. Gently fold in the blueberries. If using frozen, coat them lightly in flour first to prevent color bleeding.
6. Divide the batter evenly between the muffin cups.
7. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Store at room temperature in an airtight container for up to 3 days.
To freeze, place cooled muffins in a zip-top bag and store for up to 2 months.
For extra flavor, add 1 teaspoon lemon zest to the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg