These Gluten Free Blueberry Muffins are so soft yet 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. Best part is, these mini blueberry muffins are also eggless, nut free and easily dairy free (vegan)!
Prep Time15 minutesmins
Cook Time18 minutesmins
Total Time33 minutesmins
Course: Breakfast
Cuisine: American
Servings: 12Mini Muffins or 6 Regular Size Muffins
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 gluten free flour, baking powder, baking soda, granulated sugar and salt. Set aside.
In a large bowl, using a spoon, mix the cornstarch and water together until it is thin and watery. It will be thick and tacky at first.
Whisk the milk, vegetable oil and vanilla into the cornstarch water mixture until fully combined. It may appear bubbly and that’s fine.
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 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.
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Notes
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.