Gluten-Free Blueberry Muffins
How to make the best gluten-free blueberry muffins with great texture. Easy to make, they're light and fluffy and perfectly sweet!
Print
Pin
Servings: 16
Calories: 128kcal
Ingredients
- 6 tablespoons unsalted butter softened
- 3/4 cup cane sugar
- 1 large egg
- 1/3 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1/8 teaspoon xanthan gum heaping
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups blueberries fresh or frozen
Instructions
- Pre-heat the oven to 375º F and line muffin tins with cupcake liners (or grease the muffin cups if not using liners).
- In a large bowl, cream (or mix) the butter and sugar together, 'til light and fluffy.
- Then mix in the egg, buttermilk, and vanilla extract.
- In a separate bowl, whisk together the flour, xanthan gum, baking powder, and salt.
- Add the dry ingredients into the muffin batter, mixing for a couple minutes.
- Gently fold the blueberries into the muffin batter by hand.
- Pour or scoop the batter into the prepared muffin cups until each one is about 3/4 of the way full.
- Bake at 375º F for 25-30 minutes, or 'til the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Once the muffins have baked, let them cool in the pan for about 10 minutes; then put them on a wire rack to cool.
- Serve them with butter, jam, or whatever you like.
Notes
*I make this recipe with Authentic Foods Classical Blend gluten-free flour. Time and time again, it has consistently given me the best results. Keep in mind, different gluten-free flours can give different results.
How should I store them, and how long will they last?
They're best stored in an airtight container, and it's best to eat them within 2 days; being gluten-free, they won't last as long as regular muffins.
Can I make these muffins dairy-free?
Yes, just substitute non-dairy for any dairy containing ingredients. For example, instead of butter, you can substitute with coconut oil or another acceptable dairy-free oil. Instead of buttermilk, you can substitute a dairy-free milk, like unsweetened almond milk, soy milk, or oat milk; to make a 1:1 buttermilk substitute, simply add 1 tablespoon of vinegar per 1 cup of dairy-free milk, allowing it to set for 5-10 minutes afterward.
Nutrition
Calories: 128kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 124mg | Potassium: 24mg | Fiber: 1g | Sugar: 11g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #fomfrecipes!