Gluten-Free Blueberry Muffins
These delicious gluten-free blueberry muffins are moist, tender, and bursting with fresh blueberries. Perfect for breakfast or a snack!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups gluten-free all-purpose flour blend
- 0.75 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup milk
- 0.5 cup vegetable oil
- 1 large egg
- 2 cups fresh blueberries
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, oil, and egg.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the blueberries.
- Fill the muffin liners about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.