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Easy Gluten-Free Blueberry Muffins

These fluffy and moist blueberry muffins are perfect for a sweet breakfast treat without gluten. Quick and easy to make, they are ideal for busy mornings or unexpected guests.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Gluten-Free
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups certified gluten-free all-purpose flour (with xanthan gum) Ensure it's certified gluten-free to avoid contamination.
  • 2 teaspoons baking powder (gluten-free)
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar Add more if you prefer a sweeter muffin.
Wet Ingredients
  • 2 large eggs, room temperature
  • 1/2 cup milk or dairy-free milk Dairy-free alternative can be used.
  • 1/3 cup neutral oil or melted butter Melted butter can be used for more flavor.
  • 1 teaspoon vanilla extract
Blueberries
  • 1 1/2 cups fresh or frozen blueberries Toss them in 1 tsp of gluten-free flour before adding to the batter.
  • 1 teaspoon gluten-free flour For tossing blueberries.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk the eggs, milk, oil (or butter), and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently mix until just combined.
  5. Toss the blueberries with 1 teaspoon of gluten-free flour, then gently fold them into the batter.
  6. Divide the batter evenly, filling each muffin cup about 3/4 full.
Baking
  1. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
  2. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Serve these muffins warm or at room temperature. They pair well with butter or cream cheese. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.