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Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it thoroughly.

In a large bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, and salt until well combined.

In a separate medium bowl, whisk together the egg, milk, melted and cooled butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the fresh blueberries.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 20-25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it thoroughly.

In a large bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, and salt until well combined.

In a separate medium bowl, whisk together the egg, milk, melted and cooled butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the fresh blueberries.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 20-25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
