Gluten-Free Blueberry Muffins
Soft, fluffy, and bursting with juicy blueberries, these Gluten-Free Blueberry Muffins are a delightful treat everyone can enjoy! Made with a blend of gluten-free all-purpose flour, rich buttermilk, and a hint of vanilla, they deliver a classic muffin flavor with a moist, tender crumb—completely free of gluten. The fresh blueberries add natural sweetness and a pop of tangy flavor, while a quick prep and 20-minute bake time make these muffins perfect for busy mornings or last-minute cravings. Whether you enjoy them warm from the oven or as a grab-and-go snack, these muffins are sure to become a household favorite. Ideal for breakfast, brunch, or a wholesome mid-day treat, these gluten-free gems will satisfy your cravings without compromise.
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Recipe Information
Ingredients
- 1.5 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 2 large eggs
- 0.5 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.75 cup buttermilk
- 1.5 cups fresh blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with butter.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt until well combined.
In a large mixing bowl, beat together the granulated sugar and eggs using a hand mixer or whisk until the mixture is thick and pale in color.
Add the melted butter to the sugar mixture and mix thoroughly. Then, add the vanilla extract and buttermilk, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix as this can make the muffins dense.
Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 18-20 minutes or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Enjoy your gluten-free blueberry muffins warm or at room temperature, perfect for breakfast or a delightful snack!
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2912 mg | 127% | |
| Total Carbohydrate | 357.8 g | 130% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 182.6 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 324 mg | 25% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 590 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.
