Description
Delightful and fluffy blueberry muffins that are gluten-free, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk (or dairy-free alternative)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In another bowl, mix the eggs, milk, vegetable oil, and vanilla extract until well blended.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Gently fold in the blueberries.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for about 5 minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg