Description
Easy gluten-free blueberry muffins recipe for a healthy breakfast or snack Quick baking tips for moist delicious homemade muffins everyone will love
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- â…“ cup vegetable oil
- 1 large egg
- â…“ cup milk (dairy or unsweetened almond milk)
- 1 ½ cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the oil, egg, and â…“ cup of milk until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Add extra milk if the batter is too thick.
- Toss the blueberries in a small spoonful of gluten-free flour, then gently fold them into the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about â…” full.
- Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These Gluten-Free Blueberry Muffins are perfectly moist, fluffy, and bursting with juicy berries. An easy, one-bowl recipe perfect for a quick breakfast or a delightful snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 210 calories
- Sugar: 18 g
- Fat: 8 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g