The Best gluten-free blueberry muffins

These gluten-free blueberry muffins are made with gluten-free flour and either fresh or frozen blueberries. They are packed with antioxidants, blueberries boost the nutritional value of these delicious muffins.

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Prep Time: 10

Cook Time: 20

Cooling time: 10

Total Time: 40

Servings:

Calories: 238.4kcal

Ingredients

2 cups gluten-free flour blend
1 tsp xanthan gum
¾ cup milk
½ cup vegetable oil
¾ cup granulated sugar
2 eggs
2 tsp gluten-free baking powder
1 tsp vanilla extract
½ tsp salt
2 cups blueberries

Instructions

Step 1: Preparations

Preheat the oven to 375°F.
Line a muffin pan with cupcake liners.

Step: Mix ingredients

In a large mixing bowl, mix the wet ingredients. Mix eggs, vegetable oil, milk and vanilla extract. Whisk until well combined and smooth.
In another bowl, mix the dry ingredients. Sift the flour, xanthan gum, baking powder, and salt. Add in sugar and mix with a whisk to combine the ingredients.
Mix together wet and dry ingredients. Add the flour mixture into egg mixture. Mix until fully combined and smooth.

Step 3: Fold in blueberries

Gently fold in 1 and 1/2 cups of blueberries into the batter.

Step 4: Bake

Using an ice cream scoop, scoop the batter into baking lined muffin cups.
Top each filled cup with the remaining blueberries if desired.
Bake on the middle rack for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 5: Cool

Let the muffins cool in the muffin pan for 5 minutes then move to a cooling rack for 10 minutes.

Video

Notes

Add a teaspoon of xanthan gum to the batter to help bind the ingredients and improve the texture of the muffins. This will give them the structure they need to rise properly.

Nutrition

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