Gluten Free Blueberry Muffins: Moist and Fluffy with Fresh Blueberries
By Liam Carter
These Gluten Free Blueberry Muffins offer a delightful blend of taste and texture, making them perfect for breakfast or snacks. Bursting with juicy blueberries, they feature a tender crumb that rivals traditional muffins, satisfying both gluten-free and regular dietary needs. Packed with natural sweetness and a hint of vanilla, these muffins are an excellent choice for busy mornings or family gatherings.
Ingredients
- •1.5 cups gluten-free all-purpose flour
- •0.5 cup granulated sugar
- •2 teaspoons baking powder
- •0.5 teaspoon salt
- •1 teaspoon vanilla extract
- •1 large egg
- •0.5 cup milk (dairy or non-dairy)
- •0.5 cup fresh or frozen blueberries
- •0.25 cup melted coconut oil or butter
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Prepare the muffin tin by lining it with parchment liners or greasing it.
- 3
In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- 4
In another bowl, mix the milk, melted coconut oil (or butter), egg, and vanilla extract until smooth.
- 5
Combine the wet mixture with the dry ingredients, stirring gently until just combined.
- 6
Fold in the blueberries with a spatula.
- 7
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- 8
Bake for 18-22 minutes, until the muffins are golden brown and a toothpick inserted comes out clean.
- 9
Cool for 5 minutes in the tin before transferring to a wire rack.
Nutrition (per serving)
Calories
350
