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Delicious Gluten Free Blueberry Muffins Recipe

Gluten Free Blueberry Muffins
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Gluten-Free Blueberry Muffins are golden, fluffy, and full of juicy blueberries. Perfect for breakfast, snacks, or baking projects without gluten.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour (with xanthan gum)
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup milk (dairy or non-dairy)
  • 1/3 cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon gluten-free flour (for tossing blueberries)
  • Coarse sugar for topping (optional)

Instructions

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
  2. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, and cinnamon.
  3. In another bowl, whisk milk, oil, eggs, and vanilla until smooth.
  4. Pour wet mixture into dry ingredients and stir gently until just combined.
  5. Toss blueberries in 1 tablespoon flour, then fold them gently into the batter.
  6. Fill muffin cups 3/4 full and sprinkle tops with coarse sugar if using.
  7. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
  8. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • Freeze muffins for longer storage; thaw before serving.

Nutrition

Find it online: https://keepityummy.com/gluten-free-blueberry-muffins/

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