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The Best Recipe for Gluten Free Blueberry Muffins

Your Favorite, Delicious Gluten-Free Blueberry Muffins

Alison Needham
These glorious muffins are chock full of blueberries and are a favorite of my kids. I make them often in the summer after we visit the blueberry farm and pick loads of fresh berries, but in winter, I like to use the tiny frozen wild blueberries that are readily available at most markets.
4.34 from 3 votes
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 235 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 400 degrees. Spray the cups of a 12 cup muffin tin with gluten free cooking spray or line with paper liners.
  • Whisk the flour, sugar, baking powder, salt and xanthan gum together in a large bowl. Add the eggs, milk, butter and vanilla and whisk until smooth. Fold in 1 cup of the blueberries.
  • Fill each muffin cup slightly more than half way. Sprinkle each with ½-1 teaspoon of the turbinado sugar and remaining blueberries. Bake about 18 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. If you've used frozen berries the muffins may need to cook a bit longer.

Notes

The trick to getting your muffins to rise higher is twofold; a relatively hot oven (I like 400 degrees F), and using jumbo style liners in a regular muffin tin (or using beautiful tulip liners). The taller the paper, the higher the muffin can climb! Also remember, if you are using frozen blueberries your muffins may need to bake for a few minutes longer.

Nutrition

Serving: 1muffinCalories: 235kcalCarbohydrates: 36gProtein: 3gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 252mgPotassium: 40mgFiber: 2gSugar: 21gVitamin A: 300IUVitamin C: 1mgCalcium: 71mgIron: 1mg
Keyword Delicious Blueberry Muffins, Gluten-Free Blueberry Muffins, Gluten-Free Muffins, Your Favorite Gluten-Free Blueberry Muffins
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