Fluffy Gluten-Free Blueberry Muffins

These fluffy gluten free blueberry muffins are really delicious!


Gluten Free Flour Blend

Eggs  + Milk

Salt + Oil + Baking Powder

Vanilla + Blueberries + Sugar






In a large mixing bowl, add your dry ingredients and whisk to blend the ingredients together.

In a smaller bowl, add the wet ingredients and whisk to blend. I partially melt the butter so that it blends together easier with a spoon.


There is nothing like Fresh baked gluten free blueberry muffins for breakfast. There are Fresh blueberries in every bite.


Pour the wet ingredients into the dry ingredients and mix until they are just barely mixed. This will help make the blueberry muffins nice and fluffy.

Preheat the oven to 350º F. Add muffin liners to a muffin pan. Fill each 3/4 full of the blueberry muffin batter.  Bake for 20-25 minutes (depending on the size of the muffins.


These muffins are easy to freeze so you always have fresh muffins on hand. Place the cooled muffins in a freezer bag. Squeeze out the extra air and put in the freezer.