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Easy Gluten-Free Blueberry Muffins

Delightful, moist, and fluffy blueberry muffins perfect for gluten-free diets, ideal for breakfast, snacks, or dessert.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups certified gluten-free all-purpose flour (with xanthan gum)
  • 2 teaspoons baking powder (gluten-free)
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
Wet Ingredients
  • 2 large eggs, room temperature
  • 1/2 cup milk or dairy-free milk
  • 1/3 cup neutral oil or melted butter
  • 1 teaspoon vanilla extract
For the Muffins
  • 1 1/2 cups fresh or frozen blueberries If using frozen, do not thaw.
  • 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. Be careful not to overmix.
  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

Enjoy these muffins warm or at room temperature. You can serve them for breakfast with a cup of coffee or tea, and add a pat of butter or a drizzle of honey for extra flavor.