Gluten-Free Classic Blueberry Muffins
Say hello to your new favorite treat with these Gluten-Free Classic Blueberry Muffins—soft, fluffy, and bursting with juicy blueberries in every bite! Perfect for breakfast, snacks, or dessert, this recipe swaps traditional flour for gluten-free all-purpose flour to create a universally loved muffin that's safe for gluten-sensitive eaters without sacrificing texture or flavor. Made with pantry staples like granulated sugar, eggs, and a hint of vanilla extract, these muffins come together in just 15 minutes of prep time and bake up golden and tender in under 20 minutes. The secret is in gently folding the fresh blueberries into the batter for even distribution, ensuring maximum bursts of sweetness in every muffiny morsel. Whether enjoyed warm straight from the oven or saved for an easy grab-and-go snack, these muffins are a gluten-free delight your entire family will love!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 2 large Eggs
- 0.5 cup Milk
- 0.5 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a medium-sized bowl, whisk together the gluten-free flour, baking powder, and salt.
In a separate large bowl, beat the eggs and sugar together until the mixture is light and creamy.
Stir in the milk, melted butter, and vanilla extract until well combined.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the blueberries until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your freshly baked gluten-free blueberry muffins warm or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 406.3 g | 148% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 180.1 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 272 mg | 21% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 533 mg | 11% | |
*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.
