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Easy Gluten-Free Blueberry Muffins

Easy Gluten-Free Blueberry Muffins

These Easy Gluten-Free Blueberry Muffins are deliciously moist and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Snack
Cuisine American
Servings 12 muffins
Calories 214 kcal

Equipment

  • Muffin tin
  • mixer
  • Measuring Cups
  • Mixing Bowl
  • spatula

Ingredients
  

Dairy and Alternatives

  • ¾ cup milk For dairy-free use unsweetened almond milk.
  • 2 teaspoons white vinegar or lemon juice
  • ⅓ cup butter, softened For dairy-free use Smart Balance.

Dry Ingredients

  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract
  • 1 ¾ cups gluten-free flour All-purpose flour with xanthan gum. I like Pillsbury gluten-free flour.
  • 2 teaspoons gluten-free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons gluten-free flour All-purpose flour with xanthan gum for blueberries.

Fruits

  • 2 cups blueberries Fresh or frozen. If using frozen, do not defrost.

Toppings

  • 2 tablespoons turbinado or raw sugar

Instructions
 

Baking Process

  • Preheat the oven to 375°F (190°C).
  • Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.
  • In a large measuring cup, add the white vinegar (or lemon juice) to the milk and stir. Let stand for 5 minutes in the refrigerator.
  • In a large mixing bowl, cream the softened butter and sugar together until fluffy.
  • Add the eggs, pure vanilla extract, and pure almond extract and mix until smooth.
  • Add the gluten-free flour, baking powder, baking soda, salt, and mix until fully combined.
  • Pour in the homemade buttermilk and mix until smooth. Do not over mix.
  • Sprinkle the 2 teaspoons of gluten-free flour over the blueberries and stir to coat.
  • Gently fold the floured blueberries into the muffin batter.
  • Scoop the batter into lined muffin tin.
  • Sprinkle the tops of the muffins with turbinado sugar.
  • Bake for 25-30 minutes until golden brown and a tester comes out clean.
  • Allow the muffins to cool in the pan for 3-5 minutes then move to a cooling rack.
  • Store the completely cooled muffins in an airtight container.

Notes

These muffins can be made dairy-free and egg-free according to substitutions provided in the ingredients.

Nutrition

Serving: 1muffinCalories: 214kcalCarbohydrates: 36gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 46mgSodium: 202mgPotassium: 124mgFiber: 2gSugar: 23gVitamin A: 241IUVitamin C: 2mgCalcium: 68mgIron: 1mg
Keyword blueberry muffins, breakfast, dessert, easy gluten-free blueberry muffins, gluten-free muffins, snack
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