Gluten-Free Blueberry Muffins
These Gluten-Free Blueberry Muffins are bursting with juicy blueberries and warmth, making them a perfect treat for cozy mornings or as an afternoon snack.
Ingredients
Dry Ingredients
- 1.5 cups gluten-free all-purpose flour
- 0.5 cups sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup milk (or a non-dairy milk)
- 1 teaspoon vanilla extract
Fruits
- 1.5 cups fresh or frozen blueberries Frozen blueberries can be used directly without thawing
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, combine the vegetable oil, egg, milk, and vanilla extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about five minutes, then transfer them to a wire rack to cool completely.
Notes
Use fresh ingredients for the best rise and flavor. Consider adding a pinch of cinnamon or nutmeg for extra flavor. These muffins are adaptable; try sugar substitutes or adding nuts for variation.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 0.5gSodium: 150mgFiber: 1gSugar: 6g
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