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Gluten free blueberry muffins
Isla Marie

Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins are soft, moist, and bakery-style muffins made with a gluten-free flour blend and loaded with juicy blueberries. These muffins rise beautifully, hold their structure, and deliver classic blueberry muffin flavor without any gluten.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups gluten-free all-purpose flour with xanthan gum
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup milk or dairy-free milk
  • ⅓ cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 1½ cups fresh or frozen blueberries
  • Optional: 1 tablespoon gluten-free flour for tossing blueberries

Equipment

  • Muffin tin
  • Paper liners or non-stick spray
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 375°F (190°C) and line or grease a muffin tin.
  2. In a bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk eggs, milk, oil (or butter), and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and mix gently until just combined.
  5. Toss blueberries with optional flour and gently fold into the batter.
  6. Divide batter evenly among muffin cups, filling about ¾ full.
  7. Bake for 20–24 minutes, until tops are lightly golden and a toothpick comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.

Video

Notes

  • Do not overmix the batter
  • Use a flour blend that contains xanthan gum
  • Frozen blueberries do not need to be thawed
  • Muffins soften more as they cool