Gluten Free Blueberry Muffins: Moist and Fluffy with Fresh Blueberries
By Isabella Quinn
Prep
15 min
Cook
22 min
Total
37 min
Servings
4
Level
Easy
These Gluten-Free Blueberry Muffins offer a tasty, moist alternative to regular breakfast and snack foods. These muffins, like other blueberry muffins, include juicy berries and are appropriate for people who are and are not sensitive to gluten. These muffins use natural sweetness and vanilla flavoring and are ideal for school days and other family occasions.
Ingredients
- •1 ½ cups gluten-free all-purpose flour
- •½ cup granulated sugar
- •2 teaspoons baking powder
- •½ teaspoon salt
- •1 teaspoon vanilla extract
- •1 large egg
- •½ cup milk (dairy or non-dairy)
- •½ cup fresh or frozen blueberries
- •¼ 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)
350
Calories
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