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Gluten-Free Blueberry Muffins

Bakery-style gluten-free blueberry muffins with juicy berries and golden tops — perfect for breakfast or lunchboxes.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Breakfast
Cuisine: American
Keyword: baking, blueberry, gluten free, kids, muffins
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.