Why I Love This Recipe

I love this recipe because it delivers bakery-style muffins that are soft and tender, with a delightful burst of blueberries in every bite. The use of a gluten-free flour blend ensures that everyone can enjoy these treats without compromising on taste or texture.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Gluten-free all-purpose flour blend (with xanthan gum)
Granulated sugar
Baking powder
Salt
Milk (dairy or non-dairy alternative)
Eggs
Butter (or dairy-free substitute)
Vanilla extract
Fresh or frozen blueberries

Directions

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with non-stick spray.
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
In a separate bowl, combine the milk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the blueberries.
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely

Servings and Timing

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes

Variations

Dairy-Free: Use a plant-based milk and butter substitute.
Lemon Blueberry: Add 1 tablespoon of lemon zest to the batter for a citrusy twist.
Streusel Topping: Combine gluten-free flour, brown sugar, and butter to create a crumbly topping before baking.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them in a freezer-safe bag for up to 3 months. To reheat, I thaw at room temperature or warm in the microwave for about 20 seconds.

FAQs

Can I use frozen blueberries?

Yes, I can use frozen blueberries. I add them directly to the batter without thawing to prevent excess moisture.

What type of gluten-free flour works best?

I recommend using a gluten-free all-purpose flour blend that contains xanthan gum for best results.

Can I make these muffins egg-free?

Yes, I can substitute the eggs with flax eggs or a commercial egg replacer.

How do I prevent the blueberries from sinking?

I toss the blueberries in a tablespoon of gluten-free flour before folding them into the batter to help prevent sinking.

Can I add other fruits to the batter?

Absolutely! I can mix in chopped strawberries, raspberries, or blackberries for a different flavor profile.

Conclusion

These gluten-free blueberry muffins are a delightful treat that I enjoy making for breakfast or as a snack. They’re easy to prepare, versatile, and sure to please both gluten-free and non-gluten-free eaters alike.