Gluten-Free Blueberry Muffins
These gluten-free blueberry muffins are a game-changer for anyone avoiding gluten or just looking for a delicious, healthier muffin option.With their moist texture, bursts of blueberry goodness, and subtle lemon undertone, they're perfect for breakfast, snack time, or anytime you need a little pick-me-up.
Ingredients
- 2 cups 240g gluten-free all-purpose flour blend
- 2 tsp baking powder
- ½ tsp xanthan gum if not included in your flour blend
- ¼ tsp salt
- ½ cup 100g granulated sugar
- 2 large eggs room temperature
- ½ cup 120ml vegetable oil
- ½ cup 120ml milk (dairy or plant-based)
- 1 tsp vanilla extract
- 1 ½ cups 225g fresh or frozen blueberries
- Zest of 1 lemon optional
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the gluten-free flour, baking powder, xanthan gum (if using), and salt.
- In another bowl, beat the sugar and eggs until light and fluffy. Add the oil, milk, and vanilla extract, mixing well.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix!
- Fold in the blueberries and lemon zest (if using) gently.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.