Gluten-Free Blueberry Muffins
Delightful gluten-free blueberry muffins that are warm, fluffy, and packed with juicy blueberries, perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 2 cups gluten-free flour blend Ensure it includes xanthan gum
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar Use coconut sugar for a healthier option
Wet Ingredients
- 1/2 cup unsalted butter or coconut oil, melted
- 2 large eggs
- 1 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups fresh or frozen blueberries
- 4 oz cream cheese, cut into small cubes Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your muffin tin or line it with muffin liners.
Mixing Ingredients
- In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, and sugar. Whisk until well-combined.
- In another bowl, beat the eggs and mix in the melted butter, milk, and vanilla extract until well blended.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Gently fold in the blueberries and cream cheese cubes, if using.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Don’t overmix the batter, as it can lead to denser muffins. If using frozen blueberries, do not thaw them before adding.