Gluten-Free Blueberry Muffins
Delicious and fluffy Gluten-Free Blueberry Muffins made with Bob’s Red Mill 1-to-1 Baking Flour, perfect for breakfast or snacks.
Equipment
- muffin pan
- Mixing bowls
- Whisk
- Mixer
- rubber spatula
Ingredients
Dry Ingredients
- 2 cups Bob’s Red Mill 1-to-1 Baking Flour (9¾ ounces; 275 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup butter, softened (4 ounces; 113 grams)
- ¾ cup granulated sugar (6 ounces; 170 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (4 ounces; 113 grams)
Add-ins
- 2 cups blueberries
- ¼ cup granulated sugar optional, for topping
Instructions
Baking Instructions
- Preheat oven to 350℉. Lightly grease 15 muffin cups or line them with paper liners.
- Whisk together the gluten-free flour blend with the baking powder and salt in a small bowl. Set aside.
- In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.
- Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms.
- Gently fold in the blueberries with a rubber spatula.
- Spoon batter into prepared muffin pans. Fill each cavity about ⅔ full. Top each muffin with about 1 teaspoon of granulated sugar.
- Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
- Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.
Notes
Store the cooled muffins covered on the counter. They’ll keep for about three days or you can freeze them in a freezer bag for up to two months.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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