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Gluten-free blueberry muffins fresh out of the oven

Gluten Free Blueberry Muffins

These moist and tender gluten-free blueberry muffins are perfect for a cozy morning. Bursting with fresh blueberries, they are easy to make and great for beginners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 190 kcal

Ingredients
  

Dry ingredients

  • 2 cups gluten-free all-purpose flour blend (with xanthan gum) Spoon and level to avoid dense muffins.
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet ingredients

  • 2 large eggs at room temperature Use room-temperature eggs for better blending.
  • 1/2 cup plain yogurt or dairy-free yogurt Can substitute with plant-based yogurt.
  • 1/2 cup milk or unsweetened plant milk
  • 1/3 cup neutral oil (vegetable or light olive oil)
  • 1 tsp vanilla extract
  • Zest of 1 lemon Optional, adds a lovely flavor.

Mix-ins

  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen) Toss in a teaspoon of flour to prevent sinking.

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease well.
  • In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt until evenly combined.

Mixing

  • In a separate bowl, whisk eggs, yogurt, milk, oil, and vanilla until smooth. Stir in lemon zest, if using.
  • Pour the wet ingredients into the dry and fold with a spatula just until mostly combined. A few streaks of flour are okay—overmixing makes the muffins tough.
  • Gently fold blueberries into the batter so they’re evenly distributed. If using frozen berries, fold quickly to avoid turning the batter purple.

Baking

  • Spoon batter into muffin cups, filling about 3/4 full. For bakery-style domes, pile the batter slightly higher in the center.
  • Bake at 400°F for 5 minutes, then reduce heat to 375°F and bake for another 13–16 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep in the fridge for up to 5 days or freeze for up to 3 months. Thaw before serving.

Nutrition

Serving: 1gCalories: 190kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 10g
Keyword Baking, Blueberry Muffins, comfort food, Easy Recipes, Gluten Free Muffins
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