Gluten-Free Blueberry Buns
Elevate your morning routine with these irresistible Gluten-Free Blueberry Buns! Bursting with juicy fresh blueberries and infused with a hint of bright lemon zest, these soft and buttery baked treats are perfect for breakfast, brunch, or a satisfying snack. Made with a light gluten-free all-purpose flour blend and a touch of xanthan gum for optimal texture, these buns strike the perfect balance between tender and airy. The recipe is quick and simple, with just 20 minutes of prep time, and features approachable ingredients like vanilla extract, milk, and baking powder for foolproof results. Whether enjoyed fresh from the oven or stored for later, these bakery-style buns will satisfy your cravings while staying completely gluten-free. Perfect for those with dietary restrictions or anyone who loves wholesome baked goods with a fruity twist!
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Recipe Information
Ingredients
- 2.5 cups Gluten-Free All-Purpose Flour
- 1 teaspoon Xanthan Gum
- 2 teaspoons Baking Powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted Butter
- 1 cup Granulated Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 0.75 cup Milk
- 1.5 cups Fresh Blueberries
- 1 tablespoon Lemon Zest
Instructions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with non-stick spray.
In a medium bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking powder, and salt.
In a large bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
Gently fold in the fresh blueberries and lemon zest using a spatula, being careful not to overmix as the blueberries may break.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a bun comes out clean.
Allow the blueberry buns to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2337 mg | 102% | |
| Total Carbohydrate | 513.8 g | 187% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 233.3 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 356 mg | 27% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 634 mg | 14% | |
*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.
