Gluten-Free Blueberry Muffins
Gluten-Free Blueberry Muffins
Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it thoroughly.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the egg, milk, melted and cooled butter, and vanilla extract until smooth.
⏱️ 3 min
- 4
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.
⏱️ 4 min
- 5
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
⏱️ 3 min
- 6
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.
⏱️ 25 min•🌡️ 375
- 7
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.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Blueberry Muffins
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it thoroughly.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, and salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the egg, milk, melted and cooled butter, and vanilla extract until smooth.
⏱️ 3 min - 4
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.
⏱️ 4 min - 5
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
⏱️ 3 min - 6
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.
⏱️ 25 min•🌡️ 375 - 7
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.
⏱️ 7 min