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Gluten-Free Blueberry Muffins

Gluten-Free Blueberry Muffins

from tasteofhome.com
40 min
1 serving
251 per serving

Taste of Home's Test Kitchen developed the perfect gluten-free blueberry muffins. Keep this recipe handy!

Ingredients

  • butter

    softened

    ½ c
  • sugar
    1 c
  • eggs

    room temperature

    2 large
  • 2% milk
    ½ c
  • vanilla extract
    1 tsp
  • gluten-free baking flour

    with xanthan gum

    2 c
  • baking powder
    2 tsp
  • salt
    ¼ tsp
  • fresh or frozen blueberries
    2 c
  • coarse sugar

Directions

  1. 1

    Get started by preheating the oven to 375°F. In a small bowl, combine the flour, baking powder and salt. Set aside.

    Step 1
  2. 2

    In a large bowl, cream the butter and cup of sugar until light and fluffy, about 5 to 7 minutes.

    Step 2
  3. 3

    Add the eggs, one egg at a time, beating well after each addition. Then, stir in the milk and vanilla.

    Step 3
  4. 4

    Now it's time to add the bowl of dry ingredients. Gently pour the flour mix into the batter bowl. Stir until just moistened.

    Step 4
  5. 5

    Gently fold in the blueberries until evenly distributed. Editor's Tip: If you want to be extra certain the berries won't sink, toss them with a tablespoon of flour mix (or plain cornstarch) before stirring into the batter.

    Step 5
  6. 6

    Fill paper-lined muffin cups three-fourths of the way full to allow room for rise. Sprinkle the muffin tops with coarse sugar. Editor's Tip: To measure the batter, use a greased cookie scoop to fill the cupcake pan.

    Step 6
  7. 7

    Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 25 minutes. (They'll keep cooking a bit after they're removed from the heat.) Cool in the pan for 5 minutes before transferring to a wire rack. Serve warm. Editor's Tip: For the most even result, bake the muffins on the middle rack of the oven.

    Step 7

About this Recipe

The Perfect Gluten-Free Blueberry Muffins

Craving a warm, fluffy blueberry muffin but need it to be gluten-free? Look no further! Taste of Home's Test Kitchen has truly outdone themselves, crafting a gluten-free blueberry muffin recipe that delivers on taste, texture, and pure delight. Say goodbye to dry, crumbly GF baked goods and hello to a moist, tender crumb packed with juicy blueberries.

What makes these delicious gluten-free muffins so special? It's all about the balance. Using gluten-free baking flour (the kind with xanthan gum is key!) combined with softened butter, a touch of milk, and vanilla creates a perfectly structured muffin that holds up beautifully. Each bite is bursting with sweet blueberries, complemented by a delightful coarse sugar topping that adds a lovely crunch.

These aren't just for those with dietary restrictions; they're a treat everyone will love! They make a fantastic breakfast on the go, a delightful afternoon snack, or a sweet addition to any brunch spread. Preparing these GF blueberry muffins is straightforward, requiring just 20 minutes of prep and 20 minutes of baking, meaning you can have fresh, warm muffins ready in no time.

Tips for Muffin Perfection

  • Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps them emulsify better with the other ingredients, leading to a smoother batter and a more tender muffin.
  • Gentle Mixing: Overmixing can lead to tough muffins, even with gluten-free flour. Mix just until the ingredients are combined.
  • Blueberry Power: You can use either fresh or frozen blueberries. If using frozen, don't thaw them! Toss them lightly in a tablespoon of the gluten-free flour before adding to the batter to prevent them from sinking to the bottom.

Enjoy these incredible gluten-free blueberry muffins as a simple pleasure or pair them with your favorite coffee or tea. They're so good, you'll want to keep this recipe handy!

Frequently Asked Questions

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