Name: Gluten Free Blueberry Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: New American
Ingredients: 2 eggs; 1 cup(s) sugar; 2 cup(s) 1:1 gluten-free flour blend; 1/2 cup(s) milk of choice; 1 tblsp orange zest; 1 tsp gluten-free vanilla extract; 1/2 cup(s) vegetable oil; 2 tsp gluten-free baking soda; 2 cup(s) fresh or frozen blueberries; 1/3 cup(s) 1:1 gluten-free flour blend; 1/2 cup(s) demerara sugar; 1/4 cup(s) cold butter, cubed

Gluten Free Blueberry Muffins Recipe

Rating 5.0

| 1

Gluten free blueberry muffins make the perfect baked treat for a weekend brunch or easy breakfast on the go. With a soft and fluffy interior and crunchy top, these gluten free muffins are packed with antioxidant-rich blueberries.

Breakfast

New American

ingredients

steps

minutes

Ingredients

Servings:

For the Muffin Batter

eggs

1 cup(s)

sugar

2 cup(s)

1:1 gluten-free flour blend

1/2 cup(s)

milk of choice

1 tblsp

orange zest

1 tsp

gluten-free vanilla extract

1/2 cup(s)

vegetable oil

2 tsp

gluten-free baking soda

2 cup(s)

fresh or frozen blueberries

For the Topping

1/3 cup(s)

1:1 gluten-free flour blend

1/2 cup(s)

demerara sugar

1/4 cup(s)

cold butter, cubed

Directions 4 steps | 30 Minutes

Step 1

Preheat oven to 360°F and prep and gather all ingredients.

Step 2

In the large bowl, mix sugar and eggs. Beat the eggs and sugar for 5 minutes or until the mixture is doubled in size. Slowly add flour, and mix well until combined. Add milk, orange zest, vanilla extract and mix well. Slowly add oil and baking soda. Mix very slowly after adding oil as the oil is heavy. Finally, fold in the blueberries. Add the batter into the muffin tray.

Step 3

Make the topping by mixing together the flour, sugar and butter until the butter is pea-sized and the mixture is crumbly. Sprinkle the topping over the muffins. Bake the muffins for 15 minutes.