Gluten Free Blueberry Muffins

How to Make Gluten Free Blueberry Muffins

1. 1

   Step 1: Preheat and prepare pan

   Preheat the oven to 375°F (190°C). Line a 6-cup muffin tin with paper liners or grease each cup lightly and set aside.
   
2. 2

   Step 2: Mix dry ingredients

   In a large bowl whisk together the gluten-free flour, granulated sugar, baking powder, and salt until evenly combined and aerated. This ensures even rising and prevents clumps in the batter.

   For this step

   • 2 cupsGluten-free all-purpose flour (1:1 blend, with xanthan gum)
   • 2/3 cupGranulated sugar
   • 2 teaspoonsBaking powder
   • 1/2 teaspoonSalt
   
3. 3

   Step 3: Combine wet ingredients

   In a separate bowl whisk the eggs, milk, melted butter, vanilla extract, and lemon zest until smooth. Make sure the melted butter is warm, not hot, so it doesn't cook the eggs.

   For this step

   • 2 largeLarge eggs
   • 1 cupMilk (dairy or unsweetened non-dairy)
   • 1/3 cupUnsalted butter, melted (or neutral oil)
   • 1 teaspoonVanilla extract
   • 1 teaspoonLemon zest (optional, for brightness)
   
4. 4

   Step 4: Fold batter and add blueberries

   Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; a few small streaks of flour are okay. Fold in the blueberries carefully to avoid crushing them and overworking the batter.

   For this step

   • 1 1/4 cupsFresh blueberries
   
5. 5

   Step 5: Fill cups and bake

   Divide the batter evenly among the 6 muffin cups (about 3/4 full). Bake for 18–22 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
   
6. 6

   Step 6: Cool and serve

   Let muffins cool in the pan 5 minutes, then transfer to a rack to cool another 10–15 minutes before serving. Serve warm or at room temperature; store cooled muffins in an airtight container for up to 3 days or freeze for longer storage.
   

1. Preheat the oven to 375°F (190°C). Line a 6-cup muffin tin with paper liners or grease each cup lightly and set aside.
2. In a large bowl whisk together the gluten-free flour, granulated sugar, baking powder, and salt until evenly combined and aerated. This ensures even rising and prevents clumps in the batter.
3. In a separate bowl whisk the eggs, milk, melted butter, vanilla extract, and lemon zest until smooth. Make sure the melted butter is warm, not hot, so it doesn't cook the eggs.
4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; a few small streaks of flour are okay. Fold in the blueberries carefully to avoid crushing them and overworking the batter.
5. Divide the batter evenly among the 6 muffin cups (about 3/4 full). Bake for 18–22 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Let muffins cool in the pan 5 minutes, then transfer to a rack to cool another 10–15 minutes before serving. Serve warm or at room temperature; store cooled muffins in an airtight container for up to 3 days or freeze for longer storage.