Delicious Gluten Free Blueberry Muffins Recipe

BySelma

If you’re on the lookout for a tasty treat that won’t derail your diet, these gluten-free blueberry muffins are just the thing. Bursting with juicy blueberries, they’re perfect for breakfast or a snack at any time of the day. This recipe brings together simplicity and flavor, ensuring that you’ll feel great about what you’re eating.

These muffins are not just gluten-free; they’re also moist and fluffy, making them a delightful experience for your taste buds. Whether you’re gluten intolerant or simply looking to try something new, these muffins will become a staple in your kitchen. Plus, they’re easy to whip up, so you can enjoy fresh muffins without much hassle.

Irresistibly Moist Gluten Free Blueberry Muffins

Irresistibly Moist Gluten Free Blueberry Muffins on a table

These gluten-free blueberry muffins are soft, fluffy, and packed with sweet blueberries. The perfect balance of sweetness and a hint of tang from the berries make every bite a delightful experience.

Ingredients

  • 2 cups gluten-free all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In another bowl, mix the melted butter, eggs, milk, and vanilla extract until smooth.
  4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
  5. Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  6. Bake: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 12 muffins
  • Calories: 180kcal
  • Fat: 7g
  • Protein: 3g
  • Carbohydrates: 26g

Tips for Perfect Gluten-Free Muffins

  • Avoid Overmixing: Gluten-free batters can become dense if overmixed. Stir just until the ingredients are combined for light and fluffy muffins.
  • Room Temperature Ingredients: Bring eggs, milk, and butter to room temperature to ensure a smooth batter.
  • Blueberry Prep: Toss blueberries with a tablespoon of gluten-free flour before adding them to the batter to prevent them from sinking to the bottom.

Common Issues

  • Muffins Too Dense: Ensure you’re not overmixing the batter and check that your baking powder and soda are fresh.
  • Soggy Bottoms: Let muffins cool completely on a wire rack to prevent condensation from making them soggy.
  • Blueberries Bleeding Color: Use frozen blueberries straight from the freezer to minimize color bleeding.

Serving Suggestions

  • Pair with a dollop of Greek yogurt and a drizzle of honey for a hearty breakfast.
  • Serve with a cup of tea or coffee for a cozy afternoon snack.
  • Sprinkle with cinnamon or a streusel topping before baking for extra flavor.

Storage Instructions

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Freezing: Wrap muffins individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or reheat in a microwave for 20–30 seconds.
  • Reheating: Warm in the oven at 350°F (175°C) for 5–7 minutes for a freshly baked taste.

Similar Posts