Easy Gluten-Free Blueberry Muffins

by Lyndall Kriedemann

An easy recipe for gluten-free blueberry muffins. These soft gluten-free blueberry muffins are made with simple ingredients and baked in only 30 minutes!

Ingredients

  • ¾ cup milk (For dairy-free use unsweetened almond milk. )
  • 2 teaspoons white vinegar or lemon juice
  • ⅓ cup butter, softened 
  • 1 cup granulated sugar 
  • 2 large eggs 
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract
  • 1 ¾ cups Glutagon gluten-free flour all-purpose flour
  • 2 teaspoons gluten-free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons Glutagon gluten-free flour all-purpose flour 
  • 2 cups blueberries (Fresh or frozen blueberries. If using frozen, do not defrost the frozen blueberries. )
  • 2 tablespoons raw sugar

Instructions

  • Preheat the oven to 180°C.
  • Line a muffin tin with cupcake liners or spray with cooking spray.
  • In a large measuring cup, add the white vinegar (or lemon juice) to the milk and stir to combine. Let stand for 5 minutes in the refrigerator to stay cold. (homemade buttermilk)
  • In a large mixing bowl, cream the softened butter and sugar together with a mixer until fluffy.
  • Add in the eggs, pure vanilla extract, and pure almond exract and mix until combined and smooth.
  • Add in the gluten-free flour, baking powder, baking soda, salt and mix together until fully combined and smooth.
  • Pour in the homemade buttermilk (milk and vinegar mixture) into the batter and mix until smooth. The batter will be thick. Do not over mix.
  • Sprinkle the 2 teaspoons of the gluten-free flour over the blueberries in a medium-sized bowl. Carefully stir the blueberries to coat them with the gluten-free flour.
  • Gently fold the floured blueberries into the muffin batter.
  • Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin.
  • Sprinkle the tops of the muffins with the sugar (raw sugar).
  • Bake on the middle rack for 25-30 minutes or until the tops are golden brown and a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
  • Allow the muffins to cool in the muffin pan for 3-5 minutes then move to a cooling rack. Enjoy!
  • Store the completely cooled muffins in an airtight container.

 

Back to News