Ingredients
Scale
- 2 cups gluten-free all-purpose flour (cup-for-cup blend)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon xanthan gum (if blend doesn’t contain it)
- 3/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup milk (or almond milk)
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 to 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon flour (for tossing blueberries)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together the dry ingredients: gluten-free flour, baking powder, baking soda, xanthan gum, salt, and sugar.
- In another bowl, whisk together the wet ingredients: eggs, milk, oil or butter, and vanilla.
- Fold the wet ingredients into the dry ingredients just until combined.
- Gently fold in the blueberries that have been tossed in flour.
- Spoon the batter into a greased or lined 12-cup muffin tin.
- Bake at 400°F for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 15–20 minutes, or until a toothpick comes out clean.
- Let muffins cool slightly before serving.
Notes
Avoid overmixing to prevent gummy muffins. Store cooled muffins in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free