Blueberry Muffins Gluten Free
Fluffy, moist, and bursting with juicy blueberries, these gluten-free blueberry muffins are a delightful treat for everyone, whether you follow a gluten-free diet or not! Made with a blend of gluten-free all-purpose flour and xanthan gum for the perfect texture, these muffins are naturally sweetened with granulated sugar and enhanced with a hint of vanilla. The batter comes together in just 15 minutes, making this an easy yet satisfying recipe for breakfast, brunch, or a snack. Using fresh or frozen blueberries, the muffins bake to golden-brown perfection in under 30 minutes, with an optional sprinkle of coarse sugar adding an irresistible crunch on top. Perfectly airy with a tender crumb, these blueberry muffins are a must-try for anyone craving a classic favorite made gluten-free!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter, melted
- 0.75 cups Milk (dairy or non-dairy)
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 1.5 cups Fresh or frozen blueberries
- 2 tablespoons Optional: coarse sugar for sprinkling
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if your flour blend doesn’t already include it), baking powder, baking soda, salt, and granulated sugar.
In a separate medium bowl, whisk together the melted butter, milk, vanilla extract, and eggs until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can affect the texture.
Gently fold in the blueberries, being cautious not to mash them to avoid discoloring the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops lightly with coarse sugar for added crunch and sweetness.
Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 3200 mg | 139% | |
| Total Carbohydrate | 436.7 g | 159% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 208.5 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 348 mg | 27% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
