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Gluten Free Blueberry Muffins

Deliciously moist and fluffy gluten-free blueberry muffins, perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ½ cups gluten-free all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup milk dairy or non-dairy
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Silicone spatula

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Grease a muffin tin or line it with muffin liners.
  3. In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
  4. In a separate bowl, combine the egg, milk, vegetable oil, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir gently using a spatula.
  6. Gently fold in the blueberries.
  7. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  8. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Notes

For extra flavor, sprinkle a bit of sugar on top of the muffins before baking.