Gluten-Free Blueberry Muffins
User Reviews
4.6
24 reviews
Excellent
Gluten-Free Blueberry Muffins
Report
Fluffy, moist classic blueberry muffins made gluten-free! This simple yet delicious gluten-free muffin recipe results in bakery-style muffins with an amazing optional cinnamon streusel topping.
Share:
Ingredients
- ½ cup 1 stick softened butter*
- ⅔ cup brown sugar packed
- 2 large eggs at room temperature
- ⅔ cup milk of choice**
- 2 tsp pure vanilla extract
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- 1 ½ cups fresh blueberries
Streusel Topping (Optional):
- ⅓ cup gluten-free all-purpose flour
- 2 Tbsp brown sugar
- 1 Tbsp ground cinnamon
- 3 Tbsp melted butter
- Pinch sea salt
Add to Shopping List
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers.
- Transfer the softened butter and brown sugar to a stand mixer fitted with the paddle attachment (or use a large bowl and an electric hand mixer). Mix on medium-high speed until combined and fluffy. Beat in the eggs one at a time on medium speed, scraping the sides of the bowl with a rubber spatula as needed. Once the eggs are incorporated, add in the vanilla extract and milk and continue mixing until combined (again, scraping the sides of the bowl if necessary).
- In a separate bowl, stir together the gluten-free flour, baking powder, baking soda, and salt. Pour the dry ingredients into the stand mixer with the wet ingredients and beat until a smooth batter forms.
- Use a rubber spatula to fold in the fresh blueberries so that they are well-incorporated throughout the batter.
- Transfer the muffin batter to the prepared muffin pan and fill the muffin cups ¾ of the way up.
- Optional Step: Stir together the ingredients for the streusel topping in a medium bowl until well combined. Sprinkle the topping mixture over the muffin batter. If you aren't doing the topping, you can top the muffins with extra blueberries if you'd like.
- Bake muffins on the center rack of the preheated oven for 25 to 35 minutes, or until they are golden brown on top and test clean. I often insert a thermometer into the center of a muffin to check the internal temperature for doneness. Muffins are fully cooked once they have reached an internal temperature of 190 to 200 degrees Fahrenheit.
- Allow the muffins to cool completely before peeling the muffins papers and eating. This is to avoid warm muffin sticking to the muffin papers.
Notes
- *For a dairy-free option, use avocado oil and dairy-free milk. If you go this route, there is no need to use a stand mixer and you can use a regular mixing bowl to prepare the recipe if you'd like.
- **I use oat milk, but regular cows milk, almond milk, cashew milk, etc. all work.
Nutrition Information
Show Details
Serving
1muffin (of 12)
Calories
214kcal
(11%)
Carbohydrates
32g
(11%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
51mg
(17%)
Sodium
364mg
(15%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1muffin (of 12) | |
| Calories | 214kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 364mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
Other Recipes
You'll Also Love
