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Easy Gluten-Free Blueberry Muffins

Moist, fluffy, and bakery-style blueberry muffins made gluten-free for a delightful treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups certified gluten-free all-purpose flour (with xanthan gum)
  • 2 teaspoons baking powder (gluten-free)
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
Wet Ingredients
  • 2 large eggs, room temperature Using eggs at room temperature helps the muffin rise better.
  • 1/2 cup milk or dairy-free milk
  • 1/3 cup neutral oil or melted butter
  • 1 teaspoon vanilla extract
Batter Add-ins
  • 1 1/2 cups fresh or frozen blueberries Toss with 1 teaspoon of gluten-free flour to prevent sinking.
  • 1 teaspoon gluten-free flour For tossing blueberries.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk the eggs, milk, oil (or butter), and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. No overmixing here!
  5. Toss the blueberries with 1 teaspoon of gluten-free flour and then fold them into the batter.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Baking
  1. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
  2. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins are delightful for about 3–5 days at room temperature in an airtight container. They can also be refrigerated for up to a week. For longer storage, freeze them wrapped tightly for about 3 months. Reheat in the microwave for a quick breakfast or snack. Pro tip: Don’t skimp on the blueberries for maximum flavor.