Gluten-Free Blueberry Muffins (with Almond Flour Option)
These soft and fluffy gluten-free blueberry muffins are loaded with juicy blueberries and can be made with a gluten-free flour blend or almond flour for a moist, bakery-style treat.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
2 cups gluten-free flour blend (1-to-1 baking flour with xanthan gum)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (any type)
2 cups blueberries (fresh or frozen)
1/4 cup granulated sugar for topping (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.
2. Whisk together gluten-free flour, baking powder, and salt.
3. Beat softened butter and sugar until creamy. Add eggs and vanilla, mixing until smooth.
4. Add dry ingredients alternately with milk, mixing gently until combined.
5. Fold in blueberries with a spatula.
6. Scoop batter into muffin cups, filling each about two-thirds full. Sprinkle sugar on top if desired.
7. Bake 22–25 minutes or until a toothpick comes out clean.
8. Cool muffins in pan for 5 minutes, then transfer to a rack to cool completely.
Notes
Use a 1-to-1 gluten-free flour blend with xanthan gum for best results.
For a nutty variation, replace 1 cup of flour with 1 cup of almond flour.
Store at room temperature for 3 days or freeze up to 2 months.
This recipe makes 12 muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 13g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Find it online: https://www.flavourrecipe.com/gluten-free-blueberry-muffins/