Gluten-Free Blueberry Muffins
These gluten-free blueberry muffins rise tall and stay moist thanks to a good 1:1 flour blend and plenty of berries.
Toss berries in a spoon of flour so they don’t sink. Don’t overmix — GF batters prefer a light hand.
Freeze extras for grab-and-go mornings.
Bakery-style gluten-free blueberry muffins with juicy berries and golden tops — perfect for breakfast or lunchboxes.
Gluten-Free Blueberry Muffins
Bakery-style gluten-free blueberry muffins with juicy berries and golden tops — perfect for breakfast or lunchboxes.
Servings: 12 muffins
Ingredients
- 2 cups gluten-free 1:1 flour blend with xanthan gum
- 3/4 cup granulated sugar
- 2 tsp gluten-free baking powder
- 1/2 tsp salt
- 1/2 cup milk dairy or non-dairy
- 1/3 cup oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
- Whisk flour, sugar, baking powder, and salt. In another bowl whisk milk, oil, eggs, and vanilla.
- Combine wet and dry until just mixed. Fold in blueberries.
- Divide batter among cups. Bake 20–24 minutes until a toothpick is clean.
- Cool 5 minutes in the pan, then on a rack.
Notes
Frozen berries work — do not thaw first.
