Introduction
These gluten-free blueberry muffins are quick and easy to make! With only eleven ingredients, these tasty muffins can be made in under an hour. They work well as breakfast muffins, a quick snack, and a sweet treat!
Blueberry Muffins
Equipment
- 12 cup muffin pan
- Large and small mixing bowls
- Whisk or electric mixer
- measuring cups and spoons
Ingredients
- 2 cups gluten-free flour blend
- tsp. backing powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup melted butter
- 1 cup sugar
- 2 eggs
- 2 tsp. vanilla
- 1 tsp. lemon zest (optional)
- 1/2 cup milk
- 2 cups blueberries, fresh, frozen, or dried
Directions
- Preheat oven to 375. Fill muffin pan with paper liners or grease each cup. Set aside.
- In a small bowl, combine the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, mix butter and sugar. Add eggs, one at a time, mixing well after each addition. Add vanilla and lemon zest.
- Pour half of flour mixture and milk into the wet ingredients and mix well. Repeat with the remaing flour and milk.
- Fold in blueberries, being careful not to over mix and cause the dough to turn blue.
- Fill muffin cups about 2/3rds full.
- Bake for 30-35 minutes or untill tops are golden brown and toothpick inserted in center comes out clean
- Let cool for at least 20 minutes before serving.
Additional Notes
Dairy-Free?
To make the muffins dairy-free, replace the butter with oil or dairy-free butter. Any dairy-free milk, such as almond-milk, can be used to substitute.
No Blueberries?
Add your favorite berries you have on hand, such as raspberries or blackberries. You can even use chocolate chips instead of berries if you preffer.
Xanthan Gum
Xanthan gum helps gluten-free dough hold together. If your gluten-free flour mix does not have xanthan gum in it, make sure to add 1 1/4 tsp. to your dry ingredients.