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Delicious Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are soft, fluffy, and bursting with juicy blueberries, making them perfect for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Gluten-Free
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted and slightly cooled Can substitute with coconut oil for a dairy-free option.
  • 1 cup buttermilk Use a non-dairy milk with a splash of lemon juice as an alternative.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Fruits
  • 1 1/2 cups fresh or frozen blueberries No need to thaw if frozen.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with muffin liners or a light grease for easy removal.
  2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the melted butter with the buttermilk, eggs, and vanilla extract. Stir until combined.
  4. Pour the wet ingredients into the dry ingredients, and gently mix until just combined. Be careful not to overmix! The batter should be slightly lumpy.
  5. Fold in the blueberries, ensuring they’re evenly distributed.
  6. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
  1. Bake in the preheated oven for 18-22 minutes, until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Notes

For a quick buttermilk alternative, mix regular milk with a tablespoon of lemon juice or vinegar. Keep an eye on the muffins to prevent overbaking.