Description
These gluten free blueberry muffins are the kind you bake once and then keep on repeat. They’re easy, quick, and perfect for easy meal prep, making them ideal for busy mornings, snack time, or a quick gluten free breakfast. With a soft, moist, and fluffy texture, they deliver a bakery style treat, while still feeling like a cozy, homemade muffin you can enjoy any day of the week.
Ingredients
- 2 cups Gluten Free Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 2 Eggs
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1/2 cup Butter, melted
- 1/2 cup Milk
- 1 tsp Vanilla Extract
- 2 cups Frozen Blueberries or Fresh Blueberries
Instructions
Preheat your oven to 350 degrees. Line two muffin pans with 12 liners. Giving room around the muffins while they bake will help them rise more.
In a large mixing bowl whisk together the gluten free flour, baking powder, salt, baking soda and cinnamon.
In the bowl of your stand mixer add the eggs and sugar. Blend until mixed together. Add the melted butter, milk and vanilla. Blend together.
Add the dry ingredients to the wet ingredients and blend just until combined.
Remove the bowl from your mixer and fold the blueberries into the batter with a spatula.
Evenly spoon batter into lined muffin pans.
Bake at 350 degrees for 25-30 minutes. They will be browned and a toothpick will come out clean when they are done.
Let them cool completely in the muffin pans and then store in an air tight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Gluten Free