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
12
ingredients
4
steps
30
minutes
Tiffany La Forge is a professional chef, cookbook author, and food writer who graduated from The Institute of Culinary Education in New York City. She runs the seasonal food blog, Parsnips and Pastries, and is author of The Modern Cast Iron Cookbook.

Ingredients

Servings:
12
For the Muffin Batter
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
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.

Step 4

Let muffins cool completely and serve plain or with butter, almond butter or jam. Enjoy!

Nutrition Per Serving
View All
CALORIES
321
FAT
15.1 g
PROTEIN
4 g
CARBS
45.5 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Chrystal G.

Chrystal

25 Jul 2022

Great gluten free option for breakfast

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