Gluten Free Blueberry Muffins Recipe
These Gluten Free Blueberry Muffins are soft, moist and full of sweet, juicy blueberries.
Ingredients
- 1 ¾ cups gluten-free all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon xanthan gum if not in flour blend
- 1 cup fresh or frozen blueberries
- 1 large egg
- ½ cup milk dairy or non-dairy
- ¼ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest optional
Instructions
Preheat Oven
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with muffin liners.
Mix Dry Ingredients
- In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, salt and xanthan gum.
Add Wet Ingredients
- In a separate bowl, whisk together egg, milk, oil, and vanilla. Stir in lemon zest if using.
Combine Wet and Dry
- Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined, careful not to overmix.
Add Blueberries
- Fold blueberries into the batter carefully. If using frozen berries, do not thaw to prevent color bleeding.
Fill Muffin Cups
- Spoon batter into prepared muffin tin, filling each cup about ¾ full for perfect muffin height.
Bake Muffins
- Bake in preheated oven for 22–25 minutes. Muffins are done when golden brown and a toothpick comes out clean.
Cool Muffins
- Remove muffins from oven. Let them cool in the tin for 5 minutes. Transfer to a cooling rack to cool completely.
Serve and Enjoy
- Serve these gluten-free blueberry muffins warm or at room temperature with coffee or tea. Perfect for breakfast or snack.
Notes
- Use a mix of fresh and frozen blueberries for best texture.
- Add ¼ teaspoon cinnamon for a warm flavor twist.
- For extra sweetness, sprinkle coarse sugar on top before baking.
- Swap milk for almond or oat milk for dairy-free option.
- Mix in chocolate chips or chopped nuts for a fun variation.
- Avoid overmixing to keep muffins light and tender.