Gluten-Free Blueberry Muffins
Delicious and fluffy gluten-free blueberry muffins that are easy to bake and perfect for breakfast or a snack. Enjoy the burst of fresh blueberries in every bite!
Prep
: 10
Total
: 25 minutes
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.
Notes
You can also use frozen blueberries; just be sure to thaw and drain them before adding to the batter.