Print

Gluten-Free Blueberry Muffins: 10-Minute Ultimate Recipe

Gluten-Free Blueberry Muffins
Print Recipe

Delicious gluten-free blueberry muffins that are easy to make and perfect for breakfast or a snack.

Ingredients

Scale
  • 1 1/2 cups gluten-free flour blend
  • 1/2 cup almond flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk (dairy or non-dairy)
  • 1/3 cup melted coconut oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F and line a muffin tin with liners.
  2. In a large bowl, mix the gluten-free flour, almond flour, sugar, baking powder, and salt.
  3. In another bowl, whisk the milk, melted coconut oil, egg, and vanilla.
  4. Combine the wet and dry ingredients until just mixed.
  5. Fold in the blueberries gently.
  6. Divide the batter evenly into the muffin tin.
  7. Bake for 20-25 minutes or until a toothpick comes out clean.
  8. Cool for 5 minutes before serving.

Notes

  • Use room-temperature ingredients for better mixing.
  • If using frozen blueberries, do not thaw them first to prevent color bleeding.
  • Store in an airtight container for up to 3 days.

Nutrition

Find it online: https://bibodo.com/gluten-free-blueberry-muffins-recipe/