Easy Gluten-Free Blueberry Muffins
These Easy Gluten-Free Blueberry Muffins are soft, tender, and bursting with juicy blueberries—a delightful treat for everyone!
Equipment
- muffin tin
- mixing bowl
- measuring cups
- Electric Mixer
- spatula
Ingredients
Wet Ingredients
- ¾ cup milk For dairy-free use unsweetened almond milk.
- 2 teaspoons white vinegar or lemon juice
- ⅓ cup butter softened, For dairy-free use Smart Balance.
- 2 large eggs For egg-free use Bob's Red Mill gluten-free egg replacer.
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
Dry Ingredients
- 1 ¾ cups gluten-free all-purpose flour I like Pillsbury gluten-free flour.
- 2 teaspoons gluten-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons gluten-free all-purpose flour for coating blueberries
Add-ins
- 2 cups blueberries Fresh or frozen, do not defrost frozen blueberries.
- 2 tablespoons turbinado sugar or raw sugar for topping
Instructions
Baking Instructions
- Preheat the oven to 375°F (190°C).
- Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.
- In a large measuring cup, add the white vinegar (or lemon juice) to the milk and stir to combine. Let stand for 5 minutes in the refrigerator.
- In a large mixing bowl, cream the softened butter and sugar together with a mixer until fluffy.
- Add in the eggs, pure vanilla extract, and pure almond extract and mix until combined and smooth.
- Add in the gluten-free flour, baking powder, baking soda, salt and mix together until fully combined and smooth.
- Pour in the homemade buttermilk into the batter and mix until smooth. The batter will be thick.
- Sprinkle the 2 teaspoons of gluten-free flour over the blueberries and gently stir to coat them.
- Gently fold the floured blueberries into the muffin batter.
- Scoop the batter into the prepared muffin tin using a greased ice cream scoop.
- Sprinkle the tops of the muffins with turbinado sugar.
- Bake for 25-30 minutes or until the tops are golden brown and a tester comes out clean.
- Allow the muffins to cool in the muffin pan for 3-5 minutes then move to a cooling rack.
- Store the completely cooled muffins in an airtight container.
Notes
For best results, watch the baking time as ovens can vary.
Nutrition
Serving: 1muffinCalories: 214kcalCarbohydrates: 36gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 46mgSodium: 202mgPotassium: 124mgFiber: 2gSugar: 23gVitamin A: 241IUVitamin C: 2mgCalcium: 68mgIron: 1mg
Tried this recipe?Let us know how it was!