No one can resist a blueberry muffin. That is, of course, unless you have food allergies or sensitivities. In that case, many delicious baked goods are off limits to you. What’s a gluten-free foodie to do when everyone else is enjoying a scrumptious morning treat? Thanks to this recipe for gluten-free blueberry muffins, you no longer have to deny yourself irresistible goodies. You can’t go wrong with these moist, fluffy muffins—they’re a gluten-free dream come true!
Gluten-Free Blueberry Muffins
Makes 12 muffins
Ingredients
2 cups gluten-free baking flour
1-¼ cups + 1 Tbsp. sugar, divided
1-½ cups fresh blueberries
2 tsp. baking powder
½ tsp. salt
2 large eggs
½ cup buttermilk
½ cup (1 stick) butter, softened
Directions
- Preheat oven to 425 degrees F. Line a muffin pan with paper liners or grease pan with nonstick spray.
- In a small bowl, combine flour, baking powder and salt.
- In a large, separate bowl, mix together 1-¼ cups sugar and butter until fully combined. Add eggs and beat after each one until combined.
- Gradually mix in half the dry ingredients, then beat in buttermilk, stirring constantly. Add remaining dry mixture and mix until fully combined. Fold in blueberries.
- Scoop batter into lined pan. Sprinkle muffins with 1 tablespoon of sugar.
- Lower oven temperature to 375 degrees F as soon as placing pan into oven. Bake for 30 minutes until golden.
- Transfer to a wire rack after baking to cool.