Gluten-Free Mini Blueberry Muffins
Bursting with juicy blueberries and a tender crumb, these Gluten-Free Mini Blueberry Muffins are the perfect bite-sized treat for breakfast or snacking. Crafted with a blend of gluten-free all-purpose flour and xanthan gum for a light, flawless texture, these muffins are a dream come true for anyone avoiding gluten without sacrificing flavor. The buttery richness, vanilla aroma, and tart pops of fresh blueberries make every bite irresistibly satisfying. Ready in just 35 minutes from start to finish, they’re easy to whip up and bake to perfection in a mini muffin pan. These portable delights are ideal for brunch spreads, lunchboxes, or simply sharing with family and friends—whether served warm or at room temperature. If you’re looking for a gluten-free recipe that delivers on taste and convenience, these mini muffins are a must-try!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 teaspoons Xanthan gum
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter, melted
- 0.75 cups Milk
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
Instructions
Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or grease with gluten-free cooking spray.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking powder, baking soda, and salt until well combined.
In a large mixing bowl, beat together the granulated sugar and melted butter until combined and fluffy.
Add the eggs, milk, and vanilla extract to the butter-sugar mixture and mix until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated without over-mixing; the batter will be thick.
Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
Using a spoon or a cookie scoop, evenly divide the batter among the prepared mini muffin cups, filling each about three-quarters full.
Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean or with a few crumbs.
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your gluten-free mini blueberry muffins!
Nutrition Facts
Calories |
2425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2357 mg | 102% | |
| Total Carbohydrate | 346.1 g | 126% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 175.1 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 337 mg | 26% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 572 mg | 12% | |
*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.
