These gluten-free blueberry muffins are fluffy, moist, and bursting with juicy blueberries. Made with a simple gluten-free flour blend, they’re perfect for breakfast, snacks, or as a sweet treat with coffee or tea.
Ingredients
Directions
Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease lightly.
In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, whisk sugar, eggs, melted butter (or oil), milk, and vanilla extract until smooth.
Gradually fold in the dry ingredients until just combined (don’t overmix).
Gently fold in the blueberries (toss them in 1 tbsp flour first to prevent sinking).
Divide batter evenly into muffin cups, filling about ¾ full.
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
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