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Gluten-Free Blueberry Muffins

Gluten-Free Blueberry Muffins

These delicious Gluten-Free Blueberry Muffins are moist, tender, and bursting with fresh blueberries. Perfect for breakfast or a snack!
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1.5 cups gluten-free all-purpose flour blend I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour.
  • 0.75 cups granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup milk
  • 1 egg large egg
  • 0.5 cup melted unsalted butter
  • 2 cups fresh blueberries

Instructions
 

Preparation Steps

  • Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
  • In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the milk, egg, and melted butter.
  • Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  • Gently fold in the blueberries.
  • Fill the muffin liners about ¾ full.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Notes

These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.