Blueberry muffins are such a delightful treat, aren’t they? Whenever I think of my cozy mornings, a warm blueberry muffin and a fresh cup of coffee come to mind. These gluten-free blueberry muffins are not just delicious; they’re also easy to whip up! You can enjoy them fresh from the oven or as a snack later in the day. Let’s dive right into making these yummy muffins, shall we?
why make this recipe
There’s something magical about the smell of baked goods filling your kitchen. These gluten-free blueberry muffins are light, fluffy, and bursting with sweet blueberries. You don’t need any fancy ingredients or complicated techniques. Plus, they’re perfect for anyone following a gluten-free diet. I love grabbing a couple of these for breakfast or packing them for a picnic. They’re also a great way to use up any fresh blueberries you might have lying around. Trust me, your friends and family will be begging for the recipe!
how to make Gluten Free Blueberry Muffins
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: 1 teaspoon lemon zest for extra flavor
Directions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with a little oil.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Don’t overmix—little lumps are okay!
- Fold in the blueberries. If you’re using frozen blueberries, there’s no need to thaw them.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly before transferring them to a wire rack. Enjoy the delightful aroma!
how to serve Gluten Free Blueberry Muffins
These muffins are perfect warm from the oven. You can enjoy them as-is or spread a little butter on top for extra deliciousness. I love serving them alongside a steaming cup of chai or a refreshing glass of lemonade. For a lovely brunch, pair them with a fresh fruit salad or some homemade yogurt parfaits.
how to store Gluten Free Blueberry Muffins
Once cooled, store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze them! Just wrap each muffin in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, pop them in the microwave for about 30 seconds or let them thaw at room temperature. They’ll taste just as fresh!
tips to make Gluten Free Blueberry Muffins
- Check your flour: Not all gluten-free flours are the same. Make sure yours has a good mix for baking. If you can, use a blend meant for muffins.
- Fresh blueberries: Always a great choice, but if they’re out of season, frozen blueberries work as well. They add a burst of flavor and color.
- Add-ins: You can mix things up! Toss in some chopped nuts or a sprinkle of cinnamon for a different twist. If you’re adventurous, try adding some chocolate chips!
variation (if any)
Want a little extra something? You can easily turn these muffins into lemon blueberry muffins by adding a teaspoon of lemon zest to the batter. It gives them a fresh, bright flavor that’s simply irresistible!
FAQs
Can I use almond flour instead of gluten-free all-purpose flour?
You can, but almond flour has a different texture and moisture level. I recommend using a blend specifically designed for muffins for the best results.
What if I don’t have baking powder?
You can substitute it with a combination of baking soda and cream of tartar if you’re in a pinch. Just mix 1 teaspoon of baking soda with 2 teaspoons of cream of tartar for every 1 tablespoon of baking powder.
Can I make mini muffins with this recipe?
Absolutely! Just adjust the baking time. Mini muffins typically bake for about 12-15 minutes, so keep an eye on them!
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Gluten Free Blueberry Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Delightful gluten-free blueberry muffins that are light, fluffy, and bursting with blueberries, perfect for breakfast or a snack.
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with a little oil.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Don’t overmix—little lumps are okay!
- Fold in the blueberries. If you’re using frozen blueberries, there’s no need to thaw them.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly before transferring them to a wire rack. Enjoy the delightful aroma!
Notes
These muffins can be enjoyed warm or stored in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: blueberry muffins, gluten free, breakfast, baking, snack
