Learn how to make the best Gluten Free Blueberry Muffins in this easy step-by-step recipe. They’re moist, delicious and easy to make!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 242kcal
Author: Chrystal Johnson
Equipment
Measuring cups and spoons
Mixing bowls
Electric hand mixer
Spoon
12-cup muffin pan
Muffin liners
Wire cooling rack
Ingredients
2cupsBob’s Red Mill 1 to 1 Gluten Free Flour
2teaspoonsbaking powder
½teaspoonsea salt
½cupbutterroom temperature
1 ¼cupsgranulated sugarplus 1 tablespoon, divided
2eggs
½cupbuttermilkor whole milk
1 ½cupsfresh blueberriesor frozen
Instructions
Preheat oven to 425˚ F and line muffin pan with paper liners (or grease them).
Whisk flour, baking powder and sea salt together in one mixing bowl.
Cream butter and sugar together with an electric hand mixer in a separate bowl.
Beat in eggs, one at a time, until well combined.
Add half of the flour mixture to the bowl of wet ingredients and blend well.
Blend in the buttermilk or whole milk.
Add the other half of the flour mixture to the bowl and mix until well combined.
Gently fold in the sweet blueberries.
Use a spoon to fill the muffin cups.
Sprinkle granulated sugar over the tops of the muffin batter.
Place the muffin pan in the oven, then reduce the heat to 375˚ F. Bake for 30 minutes or until the tops are golden brown and a toothpick inserted into the center of the muffins comes out clean.
Remove the pan from the oven and allow the muffins to cool for 5 minutes, then transfer to a wire rack.
Serve your delicious blueberry muffins warm or cool.