Gluten-Free Blueberry Muffins
I still remember the first time I baked blueberry muffins. It was a chilly Sunday morning, and the aroma of fresh blueberries and vanilla wafted through my kitchen, wrapping me in a blanket of comfort. But back then, I didn’t have to worry about gluten. Now, with my gluten sensitivity, I thought those days were behind me. That was until I discovered this delightful gluten-free blueberry muffin recipe.
These muffins are soft, moist, and bursting with juicy blueberries. They’re perfect for breakfast, a midday snack, or even a light dessert. And the best part? You won’t even miss the gluten.
🌟 Why You’ll Love These Muffins
- Gluten-Free Goodness: Made with a reliable gluten-free flour blend, these muffins are safe for those with gluten sensitivities.
- Bursting with Blueberries: Each bite is filled with sweet, juicy blueberries.
- Simple Ingredients: No fancy or hard-to-find ingredients here.
- Versatile: Enjoy them fresh out of the oven or freeze for later.
🛒 Ingredients & Their Benefits
- Gluten-Free All-Purpose Flour: Provides the structure without the gluten.
- Butter: Adds richness and moisture.
- Sugar: Sweetens the muffins just right.
- Eggs: Bind the ingredients together and add fluffiness.
- Milk: Adds moisture; can be substituted with dairy-free alternatives.
- Vanilla Extract: Enhances the overall flavor.
- Blueberries: The star of the show, providing bursts of sweetness and antioxidants.
👩🍳 Baking Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter.
- Don’t Overmix: Mix just until the ingredients are combined to avoid dense muffins.
- Coat Blueberries in Flour: Tossing blueberries in a bit of flour prevents them from sinking to the bottom.
- Use Fresh or Frozen Blueberries: Both work well; if using frozen, don’t thaw them to prevent color bleeding.
📦 Storage Suggestions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Extend freshness by storing for up to a week.
- Freezer: Freeze individually wrapped muffins for up to 3 months.
Gluten-Free Blueberry Muffins
These gluten-free blueberry muffins are soft, moist, and packed with juicy blueberries. Perfect for breakfast or a snack, they're easy to make and sure to please everyone, gluten-free or not.
Ingredients
- 2 cups gluten-free all-purpose flour
- ½ teaspoon xanthan gum if not included in your flour blend
- 1 tablespoon baking powder
- King Arthur Baking
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- Mama Knows Gluten Free
- +2
- rachLmansfield
- +2
- Stay Gluten Free
- +2
- 1 teaspoon vanilla extract
- ½ cup milk dairy or non-dairy
- 2 cups blueberries fresh or frozen
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- Mama Knows Gluten Free
- +1
- King Arthur Baking
- +1
- In a medium bowl, whisk together the gluten-free flour, xanthan gum (if using), baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Gently fold in the blueberries.
- Mama Knows Gluten Free
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Calories ~200 kcal
- Carbohydrates 27g
- Protein 3g
- Fat 9g
- Fiber 2g
- Sugar 13g
Notes
- Flour Blend: Ensure your gluten-free flour blend contains xanthan gum; if not, add it separately.
- Dairy-Free Option: Substitute butter with coconut oil and milk with almond or soy milk.
- Sugar Topping
