Description
Make delicious gluten-free blueberry muffins with this easy recipe. These muffins are perfect for anyone with gluten intolerance, using alternative flours and binders for a delightful treat.
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk (dairy or non-dairy)
- ¼ cup vegetable oil or melted unsalted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt.
- In a separate medium bowl, whisk the egg, milk, oil (or melted butter), and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.
- Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use a gluten-free flour blend that specifically states it contains xanthan gum. If your blend does not, add ¼ teaspoon of xanthan gum to the dry ingredients.
- Do not overmix the batter; overmixing can lead to tough muffins.
- You can substitute other berries like raspberries or mixed berries for blueberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg