Gluten Free Blueberry Muffins
These Gluten Free Blueberry Muffins are so soft yet they still manage to have a lovely blueberry flavor! They’re not overly sweet like a cupcake, they’re the perfect breakfast or snack when you’re looking for something light. This recipe uses less than 1 cup of fresh blueberries and the batter mixes up with just a whisk and a spatula!If that wasn't enough, they’re also eggless, nut free and easily dairy free (vegan)!
Servings: 12 Mini Muffins or 6 Regular Size Muffins
Calories: 96kcal
Ingredients
- ¾ cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¼ cup plus 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 pinches kosher salt
- 1 rounded tablespoon cornstarch mixed with 1.5 tablespoons of water
- ½ cup plus 2 tablespoons milk
- ¼ cup plus 3 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- ¾ cup plus 2 tablespoons fresh blueberries
Instructions
- Preheat your oven to 375 degrees Fahrenheit and put paper liners in each cup of your muffin pan. Set aside.
- In a medium bowl, whisk together the ¾ cup plus 2 tablespoons multipurpose gluten free flour, ¼ cup plus 3 tablespoons granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda and 2 pinches kosher salt. Set aside.
- In a large bowl, using a spoon, mix the 1 rounded tablespoon cornstarch and 1.5 tablespoons water together until it is thin and watery. It will be thick and tacky at first.
- Whisk the ½ cup plus 2 tablespoons milk, ¼ cup plus 3 tablespoons vegetable oil and 1 teaspoon pure vanilla extract into the cornstarch water mixture until fully combined. It may appear bubbly and that’s normal.
- Slowly whisk the dry ingredients into the wet ⅓ at a time until just combined. If it gets too thick, switch to a spatula.
- Gently stir in the ¾ cup plus 2 tablespoons blueberries with the spatula so as to not break them.
- For the mini muffins, use a small cookie scoop and for the regular muffins, use an ice cream scoop to scoop the batter into each muffin cup in the tin.
- Fill the cups almost to the top of each. Then smooth the top of the batter with a small knife.
- Pop in the center rack of the oven and bake. For mini muffins, bake for 18 minutes until the tops are golden, risen and springy when carefully poked. For the regular muffins, bake those for 24 minutes until the tops are golden, risen and springy when carefully poked.
- Remove from the oven and let sit in the pan for an additional 5 minutes.
- After 5 minutes, take the muffins out and let them cool completely on a wire cooking rack.
Video
Notes
Regular Muffins: Bake at 350 degrees Fahrenheit for 24 minutes or until muffins are risen and springy. Makes 6 regular muffins.
Vegan: Use a dairy-free gluten free flour and make sure the sugars and vegetable oil you use are vegan.
All Purpose Flour: I cannot test this due to celiac disease, but use ¾ cup plus 2 tablespoons packed of AP flour (147 grams) and only ¼ cup plus 1 tablespoon milk.
Storing: Keep the gluten free blueberry muffins in an airtight container at room temperature. If you don't have an airtight container that fits them all, wrap any extras in aluminum foil for up to 2 days.
To Freeze: Wrap each muffin in foil and place them in a large ziptop bag. Freeze for up to 30 days. Thaw on the counter for 2 hours before eating or until room temperature and soft. Heat each muffin in the microwave for a few seconds to make even softer.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 96kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 127mg | Potassium: 23mg | Fiber: 1g | Sugar: 6g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg