Get the Recipe: Gluten Free Blueberry Muffins
These gluten free blueberry muffins are soft, fluffy and perfectly sweet! The hint of lemon adds the best flavor. These homemade muffins are quick and easy to make. Delicious for breakfast or a snack!
Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- ½ cup milk, dairy free or regular
- 1 tsp lemon juice
- ½ tsp lemon zest
- 2 cups gluten free 1 to 1 flour
- 1 ½ tsp baking powder
- pinch sea salt
- 1 ½ cups fresh blueberries
- 1 tbsp gluten free 1 to 1 flour
- 2 tsp granulated sugar
Instructions
- First, preheat oven to 400 degrees Fahrenheit. Line a muffin pan with muffin liners or spray with nonstick spray.
- In the bowl of a stand mixer, add room temperature butter and 1 cup granulated sugar. Mix for 2 minutes, until no clumps of butter remain.
- Add in eggs and vanilla extract. Stir to combine.
- Then, add in milk, lemon juice and lemon zest. Stir to combine.
- Add in gluten free flour, baking powder and sea salt. Stir to combine.
- In a small bowl, toss blueberries with 1 tablespoon gluten free flour. Then, fold blueberries into muffin batter.
- Use an ice cream scoop to scoop batter into muffin liners. Fill almost to the top.
- Sprinkle granulated sugar on top of each muffin if desired. Bake for 15 to 17 minutes or until toothpick inserted comes out with moist crumbs.
- Lastly, remove from oven. Allow muffins to cool for 5 minutes in pan before carefully removing them.
Notes
- Use room temperature butter.
- Any type of milk works. Canned coconut milk will make these muffins a little more dense. I used almond milk for these photos.
- Toss the blueberries in 1 tablespoon gluten free flour. This prevents them from sinking in the muffins.
- If you only have frozen berries, thaw completely. Then squeeze out all the moisture before folding into batter. Be aware that these thawed blueberries will cause runny blue streaks.
- The muffin batter will be relatively thick. Use an ice cream scoop to scoop batter into liners.
- Bake only until toothpick comes out with moist crumbs.
- Store muffins covered at room temperature for up to 3 days.
- Freeze for up to 1 month.
Calories: 259kcal, Carbohydrates: 45g, Protein: 5g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Cholesterol: 29mg, Sodium: 70mg, Potassium: 122mg, Fiber: 2g, Sugar: 21g, Vitamin A: 66IU, Vitamin C: 2mg, Calcium: 55mg, Iron: 1mg