gluten free blueberry muffins
These gluten-free blueberry muffins are moist, flavorful, and perfect for breakfast or a snack. Made with wholesome ingredients and naturally sweetened, these muffins will be a hit with everyone, gluten-free or not.
Equipment
- 1 mixing bowls
- 1 measuring cups and spoons
- 1 whisk
- 1 muffin tin
- 1 muffin liners (optional)
- 1 oven
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup unsweetened applesauce
- ½ cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries No need to thaw if using frozen.
Instructions
- Preheat your oven to 375°F (190°C). Line the muffin tin with muffin liners or grease the tin lightly.
- In a mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar until well combined.
- In another bowl, beat the eggs and then add the applesauce, milk, and vanilla extract. Mix until fully combined.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the blueberries gently to prevent them from breaking apart.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For a little extra flavor, consider adding lemon zest or a sprinkle of cinnamon to the batter.
If using frozen blueberries, no need to thaw; gently fold them into the batter straight from the freezer.
Store any leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.