Blueberry Muffins Gluten Free

Fluffy, moist, and bursting with juicy blueberries, these gluten-free blueberry muffins are a delightful treat for everyone, whether you follow a gluten-free diet or not! Made with a blend of gluten-free all-purpose flour and xanthan gum for the perfect texture, these muffins are naturally sweetened with granulated sugar and enhanced with a hint of vanilla. The batter comes together in just 15 minutes, making this an easy yet satisfying recipe for breakfast, brunch, or a snack. Using fresh or frozen blueberries, the muffins bake to golden-brown perfection in under 30 minutes, with an optional sprinkle of coarse sugar adding an irresistible crunch on top. Perfectly airy with a tender crumb, these blueberry muffins are a must-try for anyone craving a classic favorite made gluten-free!

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 2.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 0.75 cups Granulated sugar
• 0.5 cups Unsalted butter, melted
• 0.75 cups Milk (dairy or non-dairy)
• 2 teaspoons Vanilla extract
• 2 large Eggs
• 1.5 cups Fresh or frozen blueberries
• 2 tablespoons Optional: coarse sugar for sprinkling

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it lightly.

Step 2

In a large bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if your flour blend doesn’t already include it), baking powder, baking soda, salt, and granulated sugar.

Step 3

In a separate medium bowl, whisk together the melted butter, milk, vanilla extract, and eggs until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can affect the texture.

Step 5

Gently fold in the blueberries, being cautious not to mash them to avoid discoloring the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops lightly with coarse sugar for added crunch and sweetness.

Step 7

Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 8

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

Step 9

Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	1063.2 grams (1063.2g)

Amount per serving	% Daily Value*
Calories	2800

Total Fat 112.90g	145%
Saturated Fat 66.70g	334%
Polyunsaturated Fat NaNg
Cholesterol 645mg	215%
Sodium 3200mg	139%
Total Carbohydrate 436.70g	159%
Dietary Fiber 13.00g	46%
Total Sugars 208.50g
Protein 27.20g	54%

Vitamin D 157IU	785%
Calcium 348mg	27%
Iron 4mg	21%
Potassium 626mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 3.8%

Carbs: 60.8%