There’s nothing quite like biting into a warm, fluffy muffin that melts in your mouth, especially when it’s a delicious gluten-free blueberry muffin. This recipe combines the perfect blend of sweetness and texture, making it a must-try for those with dietary restrictions or anyone simply seeking a delightful treat.
Every weekend, my family gathers in the kitchen, sharing stories and laughter as we bake. One day, we decided to experiment and create a gluten-free version of our beloved muffins. The result was unexpectedly delightful, capturing the essence of our family tradition while accommodating everyone’s dietary needs. Now, these muffins are a staple in our home, enjoyed with a cup of tea on lazy Sunday mornings.
Why You’ll Love This Recipe
This recipe is a game-changer for anyone seeking gluten-free options without compromising on taste. These muffins are incredibly moist and fluffy, thanks to a special blend of gluten-free flours and the natural juices from fresh blueberries. The recipe is straightforward, requiring only about 30 minutes from start to finish. Plus, it’s versatile, allowing for countless variations to suit your personal preferences.
Ingredients Notes
For this recipe, you’ll need a mix of gluten-free flour, almond meal, and sweet rice flour to achieve that perfect texture. Fresh blueberries are a must for bursting sweetness, but frozen can work in a pinch. You can find these specialty flours in most health stores or online. If you’re looking for a dairy-free option, substitute with almond milk and coconut oil.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This ensures the muffins won’t stick and gives an easy cleanup.
Step 2
In a large bowl, mix 2 cups of gluten-free flour, 1 cup almond meal, and 1/2 cup sweet rice flour. Add 1 tablespoon baking powder and a pinch of salt, stirring until well combined.
Step 3
In another bowl, whisk together 2 eggs, 1 cup sugar, 1/2 cup melted coconut oil, and 1 cup almond milk until smooth. Slowly add the dry ingredients to the wet mixture, stirring gently to avoid overmixing.
Step 4
Gently fold in 1 1/2 cups of fresh blueberries. Be careful not to squish the berries to keep them whole and juicy within the muffins.
Step 5
Scoop the batter evenly into muffin cups, filling about two-thirds full. Bake in the preheated oven for 20-25 minutes or until lightly golden and a toothpick comes out clean.
Storage Options
Once cooled, store these muffins in an airtight container at room temperature for up to three days. For longer storage, these muffins freeze beautifully. Simply wrap each muffin individually in plastic wrap and place in a resealable freezer bag for up to three months. To reheat, thaw at room temperature or warm in the microwave for 20-30 seconds.
Variations & Substitutions
If you’re out of fresh blueberries, consider using raspberries or diced strawberries for a sweet twist. For a nut-free version, substitute almond meal with oat flour. Adding lemon zest or a teaspoon of vanilla extract can elevate the flavor even further.
Serving Suggestions
These muffins are perfect for breakfast, a snack, or a light dessert. Serve them warm with a pat of butter or a dollop of Cream Cheese. They pair wonderfully with herbal tea or a robust coffee, making them a versatile treat for any time of day.
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, these muffins can be prepared batter-wise a day in advance. Store the batter in the refrigerator and bake fresh the next day for optimal texture.
Are these muffins kid-friendly?
Absolutely! Kids love these muffins for their sweet, satisfying taste and fun, fruity bursts of blueberries. It’s a great way to include more whole foods into their diet.
What type of gluten-free flour works best?
A blend of gluten-free flour with almond meal and sweet rice flour produces the best texture. However, feel free to use a pre-mixed gluten-free baking blend for convenience.
Can I use other fruits instead of blueberries?
Yes, feel free to swap blueberries for other berries like raspberries or blackberries. Even diced apple or pear can add a unique twist to this recipe.
Gluten-Free Blueberry Muffins
Ingredients
Main Ingredients
- 1.5 cups gluten-free all-purpose flour sifted
- 1 cup sugar
- 2 teaspoons baking powder
- 1 cup milk at room temperature
- 0.5 cup butter melted and cooled
- 2 eggs beaten
- 1 teaspoon vanilla extract
- 1.5 cups fresh blueberries rinsed and patted dry
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, and baking powder.
- In another bowl, combine milk, melted butter, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
- Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
