gluten free blueberry muffins
These gluten-free blueberry muffins are a delightful treat perfect for breakfast or snacks. They are moist, flavorful, and easy to make, ensuring you get a delicious bite without any gluten.
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 oven
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk or non-dairy milk
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Grease the muffin tin or line it with paper liners.
- In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda, and salt. Whisk until combined.
- In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well mixed.
- Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
You can substitute the blueberries for other fruits like raspberries or chopped strawberries if desired.
For added flavor, consider mixing in a teaspoon of cinnamon or lemon zest.
Store the muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.