Description
These Easy Gluten-Free Blueberry Muffins are fluffy, moist, and bursting with fresh berries. Perfect for breakfast, snacks, or a sweet treat—without the gluten.
Ingredients
1 ½ cups gluten-free all-purpose flour (with xanthan gum)
¾ cup granulated sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
½ cup plain Greek yogurt
¼ cup milk (dairy or non-dairy)
¼ cup vegetable oil
1 tsp vanilla extract
1 cup fresh or frozen blueberries
Instructions
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk eggs, yogurt, milk, oil, and vanilla.
4. Add wet ingredients to the dry ingredients. Stir gently until just combined.
5. Fold in the blueberries carefully.
6. Spoon the batter evenly into the muffin cups, filling about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Use a gluten-free flour blend that includes xanthan gum.
Don’t overmix the batter to keep muffins light and fluffy.
If using frozen blueberries, toss them in a bit of flour to prevent sinking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 12g
- Sodium: 135mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: gluten-free muffins, blueberry muffins, easy breakfast, gluten-free baking