Description
Soft, fluffy, and bursting with the delightful sweetness of fresh blueberries, these gluten-free blueberry muffins are perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 eggs
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine gluten-free flour, baking powder, salt, and sugar. Stir well.
- In another bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until blended.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the fresh blueberries.
- Distribute the batter into the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg