Gluten-Free Blueberry Muffins that are easy to make and perfect for a weekend. These muffins are moist, fluffy and packed with delicious blueberries. Not to mention so freakin’ easy to make. 

Blueberry Muffins have always been a huge favorite of mine as a child. I’d find myself making a box of JIF blueberry muffins on Sundays and devouring them all within a few days.

Since our diagnosis though.. well it’s pretty much the same except now we’ve got to make blueberry muffins from scratch and honestly… I’m not sure why making things from scratch has become a lost thing in our society. It really isn’t THAT much quicker to make it from a box. In fact, I truly think maybe it takes me 5 minutes more? 

Ready to elevate these Gluten-Free Blueberry Muffin flavors even more? 

Add a splash of lemon juice or zested lemon. It’s our little secret. I find that it provides a little extra zing to the already swimmingly fantastic flavors. 

My point. Make these gluten-free blueberry muffins STAT. You will be happy you did.  I mean look at that soft delicious center of that muffin! 👇 

Tips for Baking with blueberries 

A few other secret tips to making these muffintastic. 😉

Quickly toss your blueberries in a 2teaspoons of gluten-free flour before adding to your mixture to fold in. This will actually help incorporate the blueberries throughout the dough and help with the blueberries from falling to the bottom. It’ll still happen a little bit but it definitely help! 

Now if you have some blueberries sitting in the freezer be sure to check out the tips from VeggieBalance about how to bake with blueberries. 

OTHER RECIPES YOU MIGHT ENJOY:

• Gluten free ice cream
• Gluten-Free Banana Bread
• Gluten free peanut butter cookies

Gluten Free Blueberry Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Gluten-Free Blueberry Muffins that are easy to make and perfect for a weekend. These muffins are moist, fluffy and packed with delicious blueberries. Not to mention so freakin' easy to make. 

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Ingredients

• 1 1/2 cups gluten-free flour
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 Tablespoon vanilla extract
• 2 eggs
• 3/4 cup milk
• 4 Tablespoons mild olive oil
• 1 cup frozen or fresh blueberries

Instructions

1. Preheat oven to 350 degrees F
2. Prepare muffin pan by greasing tin or muffin paper liners
3. In a medium bowl mix together flour, xanthan gum, baking soda, salt and sugar.
4. Create a well into center of flour mixture and add vanilla extract, eggs, milk and oil. Fold ingredients together until well combined.
5. Gently fold in blueberries.
6. Distribute batter evenly across 12 muffin tin slots.
7. Bake 18-22 minutes or until toothpick comes out clean.

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  Bobs Red Mill Baking Flour

Nutrition Information

Yield 12 Serving Size 1 muffin
Amount Per Serving Calories 159Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 161mgCarbohydrates 23gFiber 1gSugar 10gProtein 3g