Description
These gluten-free blueberry muffins are delightfully moist, fluffy, and bursting with juicy blueberries. Combining a gluten-free flour blend with almond flour, they offer a tender crumb and rich flavor. Perfect for breakfast or a snack, these muffins are easy to make and sure to please everyone.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups gluten-free all-purpose flour blend (with xanthan gum)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
- 1 cup plain Greek yogurt or sour cream
- 1 teaspoon pure vanilla extract
Fruit:
- 1 ½ cups fresh blueberries (or frozen, unthawed)
Optional Add-Ins:
- 1 tablespoon lemon zest
- 2 tablespoons coarse sugar (for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the eggs, melted butter (or coconut oil), Greek yogurt (or sour cream), and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the blueberries. If using frozen berries, toss them in a tablespoon of flour before adding to prevent sinking.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle tops with coarse sugar if desired.
- Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For dairy-free muffins, substitute butter with coconut oil and Greek yogurt with a dairy-free yogurt alternative.
- Adding lemon zest enhances the flavor and complements the blueberries.
- To prevent blueberries from sinking, coat them lightly in flour before folding into the batter.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 28g
- Fiber: undefined
- Protein: 4g
- Cholesterol: undefined
Keywords: Gluten-Free Blueberry Muffins, Easy Gluten-Free Muffins, Dairy-Free Muffin Option, Healthy Blueberry Muffins, Almond Flour Muffins