These fluffy and golden gluten-free blueberry muffins are bursting with juicy berries and perfect for breakfast, brunch, or an on-the-go snack.

1¾ cups gluten-free all-purpose flour blend (with xanthan gum)

¾ cup granulated sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup milk (dairy or non-dairy alternative)

2 large eggs

½ cup melted butter (or dairy-free substitute like coconut oil)

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

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Preheat oven to 375°F (190°C). Line a 12-cup 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 another bowl, whisk together milk, eggs, melted butter, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined—do not overmix.

Gently fold in the blueberries (tossed in flour to prevent sinking if using fresh).

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

For frozen blueberries, add them directly from the freezer—no thawing needed.

Toss blueberries in a tablespoon of gluten-free flour to help prevent sinking.

Use plant-based milk and butter for a dairy-free version.