Description
Delightful, gluten-free muffins bursting with juicy blueberries, perfect for breakfast or a satisfying snack.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup milk (or a dairy-free alternative)
- 1/3 cup vegetable oil
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, vegetable oil, eggs, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Gently fold in the blueberries.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack.
Notes
For best results, don’t overmix the batter and use a good gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg