Description
Delightful gluten-free blueberry muffins that are light, fluffy, and bursting with blueberries, perfect for breakfast or a snack.
Ingredients
Scale
- 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