Juicy big blueberries are the star in this amazing gluten free blueberry muffins recipe. Light and fluffy, these are the best gluten free muffins for breakfast!
If you love muffins as much as we do, you will want to make all of my gluten free muffins recipes!
These blueberry muffins are going to be your favorite because they are so light and fluffy. Nobody will know these muffins are gluten free! Light and fluffy muffins are one of my specialties…check out these gluten free strawberry muffins for even more muffin love!
My kids love grabbing muffins as part of their breakfast. I don’t always have time to bake my gluten free muffins from scratch, so as my son would say…make a few batches and freeze them! You can easily thaw these muffins or pop them into the microwave when you need a muffin fix!
How do you freeze muffins?
To freeze these muffins, place cooled muffins into a freezer bag. Keep the muffin liners on the muffins and then seal the bag and freeze them.
How long will these muffins keep in the freezer?
These muffins will keep up to 3 months in a freezer…but if your family is like mine, there is no way they will be there that long :-).
Want a great muffin with higher protein? Try these delicious High Protein Gluten Free Blueberry Muffins!
Can you use frozen blueberries in this muffin recipe?
You can easily use frozen blueberries. I recommend using them frozen because using thawed berries in baking makes extra liquid which can make your baking turn out soggy.
If you love blueberries in baked goods as much as we do here, you can use them in this easy homemade gluten free blueberry cobbler recipe too! And for my scones fanatics…these gluten free blueberry scones are perfect with tea or coffee!
Are you ready to give this easy blueberry muffin recipe a try? Preheat your oven to 350 degrees F.
Add your dry ingredients to a large bowl and whisk to blend. In a smaller bowl, add your wet ingredients. Pour the wet ingredients into the dry ingredients and add the blueberries.
TIP: the secret to light and fluffy muffins is to mix until the batter is “just barely mixed”. If you overmix your muffin batter, it takes the air out and your muffins turn out denser.
Add your muffin mix to a muffin pan. I like to line mine with parchment paper muffin liners. These are non-stick and work so much better than plain paper ones.
Bake for 30 minutes at 350 degrees F. Remove from the oven and allow cooling on a cooling rack.
How do you know when the muffins are done baking?
Your muffins can be tested by inserting a toothpick into the middle. If the toothpick comes back clean, the muffins are done baking. If you see crumbs or batter on the toothpick, they need to bake a little longer.
- 1 1/2 cup gluten free flour blend, (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup sugar
- 2 large eggs
- 2/3 cup water
- 1 teaspoon vanilla
- 1 cup blueberries
- 6 tablespoons melted butter
1. Preheat the oven to 350 degrees.
2. In a large bowl, add dry ingredients and whisk to blend.
3. In a small bowl, add wet ingredients and whisk to blend.
4. Pour wet ingredients into the dry ingredients.
5. Add blueberries.
6. Mix lightly until it is just blended. This will make your muffins light and fluffy.
7. Put paper liners into a muffin tin.
8. Fill each cup 3/4 to the top with batter.
9. Bake for 20-25 minutes until done.
10. Remove onto a cooling rack.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 46mgSodium: 141mgCarbohydrates: 22gFiber: 1gSugar: 10gProtein: 3g