Gluten-Free Blueberry Muffins
Classic blueberry muffins with a tender crumb and a crunchy, sugary top. If you don't tell them, no one will know that these are gluten-free blueberry muffins.
Servings: 12
Calories: 223kcal
Ingredients
- 296 grams 1:1 gluten-free flour blend
- 1¾ teaspoons baking powder
- 226 grams granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 226 grams low-fat milk
- 112 grams unsalted butter, melted (1 stick)
- 1 teaspoon vanilla
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, whisk the flour, baking powder, sugar and salt together well to break up any clumps.
- In a separate bowl or measuring cup. whisk together the eggs, milk, melted butter and vanilla.
- Add the wet ingredients to the dry ingredients, and mix to combine.
- Set the batter aside to rest for 20-30 minutes.
- Smash half of the blueberries with a fork, and then add them to the batter along with the whole blueberries. Fold in gently to combine.
- Line a 12-cup muffin tin with papers, and divide batter evenly between cups. Sprinkle the tops of the muffins with sugar.
- Place the muffins in the oven, and immediately reduce the heat to 375 degrees. Bake for 15 minutes, rotate the pan, and bake for an additional 10-15 minutes or until the muffins are light golden brown and spring back to the touch.
- Cool for five minutes in the pan, and then remove to a cooling rack.
Notes
For an extra pop of flavor, try adding the zest of a lemon or an orange to the batter with the wet ingredients - delicious!
Nutrition
Serving: 1g | Calories: 223kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 107mg | Potassium: 91mg | Fiber: 2g | Sugar: 21g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg