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Gluten Free Blueberry Muffins

Deliciously moist and fluffy gluten-free blueberry muffins that are perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free all-purpose flour
  • 0.5 cups granulated sugar
  • 0.5 teaspoons baking soda
  • 1 tablespoons baking powder
  • 0.5 teaspoons salt
Wet Ingredients
  • 1 teaspoon vanilla extract
  • 0.33 cups vegetable oil or melted butter
  • 2 large eggs
  • 1 cups fresh or frozen blueberries
  • 0.5 cups milk (dairy or non-dairy)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. If using muffin liners, place them in the muffin tin. If not, lightly grease the tin with cooking spray or oil.
  3. In a large bowl, combine the gluten-free flour, sugar, baking soda, baking powder, and salt. Whisk together until well mixed.
  4. In another bowl, beat the eggs. Then add vanilla extract, vegetable oil (or melted butter), and milk. Whisk until smooth.
  5. Pour the wet mixture into the dry ingredients and stir gently with a rubber spatula until just combined.
  6. Gently fold the blueberries into the batter.
  7. Fill each muffin cup about 2/3 full with batter.
  8. Bake in the preheated oven for about 20-25 minutes or until golden brown. Insert a toothpick into the center; if it comes out clean, they are ready.
  9. Remove from oven, let cool for a few minutes, and then transfer to a wire rack to cool completely.

Notes

Serve warm or at room temperature. Enjoy with butter, cream cheese, or jam. Store in an airtight container for 3-4 days or freeze for up to 3 months.