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The Best Gluten-Free Blueberry Muffins (5 Star Recipe)

Gluten-free blueberry muffins
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Enjoy these delightful gluten-free blueberry muffins, perfect for anyone seeking a delicious treat without gluten. Made with alternative flours and binders, they’re a comforting and easy bake for any occasion.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour blend
  • ½ cup almond flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg, at room temperature
  • ½ cup milk (dairy or non-dairy)
  • ¼ cup melted unsalted butter or coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the egg, milk, melted butter or coconut oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, ensure your egg and milk are at room temperature.
  • If your gluten-free flour blend doesn’t contain xanthan gum, you may want to add ½ teaspoon to the dry ingredients for better binding.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://cookifyme.com/gluten-free-blueberry-muffins/