Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease the cups well. This prevents sticking and makes for beautiful, easy-to-remove muffins.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, and salt. If you are using lemon zest, add it here. Make sure these ingredients are evenly distributed for consistent texture.1 1/2 cups Gluten-free all-purpose flour blend, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon lemon zest
- In a separate medium bowl, whisk together the eggs until lightly beaten. Add the milk, melted butter or coconut oil, and vanilla extract to the eggs. Stir until well combined.2 large eggs, 1/2 cup milk, 1/4 cup unsalted butter or coconut oil, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine and will contribute to a tender muffin. Overmixing can lead to tough muffins.
- Gently fold in the blueberries. If using fresh blueberries, you can toss them with a tablespoon of the gluten-free flour mixture before adding them to prevent them from sinking to the bottom of the muffins. If using frozen blueberries, add them directly to the batter and fold them in gently.1 cup fresh or frozen blueberries
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows adequate room for the muffins to rise without overflowing.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back lightly when touched.
- Let the muffins cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This helps them firm up and makes them easier to handle.
Notes
To keep your delicious Gluten Free Blueberry Muffins fresh for enjoyment, store them in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate them, which can extend their freshness for up to a week. Allow them to come to room temperature before serving for the best texture. If you wish to freeze your muffins for future enjoyment, wrap them individually in plastic wrap or place them in a freezer-safe bag. They will keep well in the freezer for up to 2-3 months. To reheat, you can gently warm them in a toaster oven or microwave for a few seconds until slightly warm. For frozen muffins, you can let them thaw at room temperature or warm them directly from frozen.
