Gluten Free Blueberry Muffins
These Gluten Free Blueberry Muffins are soft, tender, and packed with juicy berries — proof that going gluten free never means giving up sweet comfort.
Ingredients
- 1 cup rice flour
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1 cup fresh blueberries or frozen
- 1/2 cup plain yogurt or sour cream
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp lemon zest
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with liners.
- In a bowl, whisk rice flour, almond flour, tapioca flour, baking powder, baking soda, salt, and lemon zest.
- In another bowl, beat eggs, sugar, melted butter, yogurt, and vanilla until smooth.
- Combine wet and dry ingredients gently. Do not overmix — lumps are fine.
- Toss blueberries in a spoonful of flour, then fold into the batter.
- Let batter rest for 5–10 minutes to hydrate flours.
- Spoon batter evenly into muffin liners.
- Bake for 20–22 minutes or until a toothpick comes out clean.
- Cool on a wire rack. Enjoy warm or freeze for later.
Notes
Store muffins in an airtight container for up to 2 days at room temp, or 5 days in the fridge. Freeze individually for longer storage and warm in the oven before serving.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 35mgSodium: 130mgFiber: 2gSugar: 12g
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