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Gluten Free Blueberry Muffins

Deliciously soft and fluffy gluten-free muffins bursting with blueberries, perfect for breakfast or as a healthy snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free all-purpose flour Use a good quality gluten-free flour blend for best texture.
  • 0.5 cups sugar Consider reducing the sugar for a healthier option.
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup milk (or a non-dairy alternative) Use non-dairy milk to make dairy-free.
  • 0.33 cups vegetable oil
  • 1 teaspoon vanilla extract
Mix-ins
  • 1 cup fresh or frozen blueberries Do not thaw if using frozen blueberries to prevent batter from turning blue.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, mix the gluten-free flour, sugar, baking powder, and salt until combined.
  3. In another bowl, whisk together the milk, vegetable oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just mixed, being careful not to over-mix.
  5. Fold in the blueberries, ensuring they are evenly distributed.
  6. Fill each muffin cup about two-thirds full with the batter.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Remove from the oven and cool in the pan for a few minutes before transferring the muffins to a wire rack.

Notes

These muffins are best enjoyed warm, straight from the oven. They can be served plain or with butter or cream cheese on top. Store in an airtight container at room temperature for up to 3 days or freeze individually for up to 3 months.