Gluten-Free Blueberry Muffins

Soft, fluffy, and bursting with juicy blueberries, these gluten-free blueberry muffins are the ultimate treat for breakfast or snacking. Made with gluten-free all-purpose flour, a touch of buttermilk for extra moisture, and real vanilla extract for subtle sweetness, they deliver bakery-quality muffins right from your own kitchen. The batter comes together in just 15 minutes, making it an effortless recipe for busy mornings. Each bite is packed with fresh blueberries and a perfectly tender crumb, and they're naturally free from gluten, making them ideal for those with dietary restrictions. Whether served warm from the oven or enjoyed as a quick grab-and-go snack, these muffins are guaranteed to satisfy your sweet tooth while being light and wholesome. Perfect for gluten-free baking enthusiasts and blueberry lovers alike!

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.75 cup granulated sugar
• 2 large eggs
• 0.5 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 0.75 cup buttermilk
• 1.5 cups fresh blueberries

Directions

Step 1

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

Step 2

In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt until well combined.

Step 3

In a large mixing bowl, beat together the granulated sugar and eggs using a hand mixer or whisk until the mixture is thick and pale in color.

Step 4

Add the melted butter to the sugar mixture and mix thoroughly. Then, add the vanilla extract and buttermilk, mixing until smooth.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix as this can make the muffins dense.

Step 6

Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 8

Bake the muffins in the preheated oven for 18-20 minutes or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 9

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Step 10

Enjoy your gluten-free blueberry muffins warm or at room temperature, perfect for breakfast or a delightful snack!

Nutrition Facts

Serving size	975.1 grams (975.1g)

Amount per serving	% Daily Value*
Calories	2486

Total Fat 115.00g	147%
Saturated Fat 67.70g	339%
Polyunsaturated Fat 0.40g
Cholesterol 651mg	217%
Sodium 2912mg	127%
Total Carbohydrate 357.80g	130%
Dietary Fiber 9.70g	35%
Total Sugars 182.60g
Protein 24.70g	49%

Vitamin D 175IU	876%
Calcium 324mg	25%
Iron 4mg	21%
Potassium 590mg	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: 40.4%

Protein: 3.9%

Carbs: 55.8%