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–+ servings

Gluten Free Blueberry Muffins

Delicious and fluffy gluten-free blueberry muffins perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 cup milk or dairy-free alternative
  • 1/4 cup melted butter or coconut oil
  • 1 tsp vanilla extract
Add-ins
  • 1 cup blueberries fresh or frozen

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease the muffin tin.
  2. In a mixing bowl, combine the dry ingredients.
  3. In another bowl, whisk together the wet ingredients.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Gently fold in the blueberries.
  6. Scoop the batter into the muffin tin and fill each cup about 2/3 full.
  7. Bake for 20-25 minutes or until a toothpick comes out clean.
  8. Allow to cool before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These muffins can be stored in an airtight container for up to 3 days.

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