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
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- Stay Gluten Free
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- 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
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- King Arthur Baking
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- 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.
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- 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