Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1/2 cup milk (or dairy-free alternative)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- Coarse sugar or streusel for topping (optional)
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or nonstick spray.
- In a bowl, whisk together the dry ingredients — flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the wet ingredients — eggs, oil or melted butter, milk, and vanilla.
- Fold the wet mixture into the dry until just combined, being careful not to overmix.
- Gently fold in the blueberries. Optionally, toss them in a bit of flour to prevent sinking.
- Spoon the batter into the muffin tin, and top with coarse sugar or streusel if desired.
- Bake for 18–22 minutes until a toothpick comes out with a few moist crumbs.
- Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
For best results, use a reliable gluten-free flour blend that contains xanthan gum. Measure flour by weight for accuracy.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free