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Gluten Free Blueberry Muffins

Bake these delicious gluten free muffins that are bursting with fresh berries!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 15 muffins

Ingredients
  

  • 2 cups 1:1 gluten free flour blend
  • 2 cups blueberries fresh or frozen
  • 2 large eggs
  • 1 cup sugar
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 lemon
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 tsp. vanilla extract

Instructions
 

  • Preheat oven to 350F degrees.
  • In a large bowl, whisk the flour, baking soda, baking powder, cinnamon and salt.
  • In a separate bowl, whisk the buttermilk, sugar, eggs, oil and vanilla.
  • Zest and juice the lemon. Stir lemon juice and lemon zest into the buttermilk mixture.
  • Stir the wet ingredients into the dry ingredients until well combined. Gently fold the blueberries into the batter.
  • Coat two muffin pans with nonstick cooking spray, or line with cupcake liners. Fill each muffin cup 2/3 of the way full of batter. 
  • Bake 35 minutes, until tops are golden brown and a toothpick inserted in the center comes clean. Cool in the muffin pan for at least 20 minutes before removing.
Keyword blueberry, bread, breakfast, gluten free
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