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Easy Gluten-Free Blueberry Muffins Moist, Fluffy Bakery-Style

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 210
Enjoy these moist, fluffy gluten-free blueberry muffins that taste just like bakery favorites, perfect for a quick breakfast or snack.

Ingredients

Dry Ingredients

  • 2 cups certified gluten-free all-purpose flour with xanthan gum
  • 2 teaspoons baking powder gluten-free
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar

Wet Ingredients

  • 2 large eggs, room temperature
  • 1/2 cup milk or dairy-free milk
  • 1/3 cup neutral oil or melted butter
  • 1 teaspoon vanilla extract

Blueberries

  • 1 1/2 cups fresh or frozen blueberries
  • 1 teaspoon gluten-free flour for tossing blueberries

Instructions 

  • Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
  • Whisk dry ingredients: gluten-free flour, baking powder, salt, and sugar.
  • Whisk eggs, milk, oil or butter, and vanilla until smooth.
  • Combine wet and dry ingredients; gently mix. Toss blueberries with flour, then fold into batter.
  • Divide batter into muffin cups, about 3/4 full. Bake for 18-22 minutes until golden and a toothpick comes out clean.
  • Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use fresh blueberries and do not overmix the batter.
Calories: 210kcal
Cost: $10
Course: Breakfast
Cuisine: American
Keyword: Blueberry, Gluten-Free