Go Back
To make these easy and delicious gluten-free blueberry muffins, you need the following ingredients: - 2 cups gluten-free all-purpose flour - 1 tablespoon baking powder - ½ teaspoon salt - ½ teaspoon ground cinnamon - ¼ cup coconut sugar (or substitute with brown sugar) - 2 tablespoons pure maple syrup - 1 cup yogurt (dairy-free option available) - 2 large eggs - 1 teaspoon vanilla extract - 1 ½ cups fresh blueberries (frozen blueberries are acceptable) - 2 tablespoons melted coconut oil (can replace with vegetable oil) Each ingredient plays a key role in making these muffins tasty. The gluten-free flour gives structure. Baking powder helps them rise. Salt and cinnamon add flavor. Coconut sugar sweetens the mix. Maple syrup brings moisture. Yogurt keeps them soft. Eggs bind everything together. Vanilla adds warmth. Blueberries bring a burst of flavor. Finally, the oil ensures a moist crumb. Feel free to switch ingredients based on your needs. For example, use dairy-free yogurt if you prefer. This recipe offers flexibility while still delivering fantastic muffins. - Preheat your oven to 375°F (190°C). - Prepare a muffin tin with paper liners or grease it lightly. - In a large bowl, combine 2 cups of gluten-free flour, 1 tablespoon of baking powder, ½ teaspoon of salt, ½ teaspoon of ground cinnamon, and ¼ cup of coconut sugar. Stir well to mix. - In a separate bowl, whisk together 1 cup of yogurt, 2 tablespoons of maple syrup, 2 large eggs, 1 teaspoon of vanilla extract, and 2 tablespoons of melted coconut oil until smooth. - Carefully fold the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix; this helps keep the muffins fluffy. - Gently add 1 ½ cups of fresh blueberries to the batter. Make sure they are evenly distributed without crushing them. - Scoop the batter into the muffin cups, filling each about ¾ full. This space allows them to rise as they bake. - Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick; it should come out clean. - Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a cooling rack. This keeps them moist and helps avoid sticking. To bake gluten-free muffins, precise measurements are key. Gluten-free flour can vary in density. Use a scale for accuracy. Spoon the flour into your measuring cup and level it off. This helps avoid dense muffins. Another tip is to mix gently. Overmixing can make muffins tough. Stir until ingredients are just combined. This keeps your muffins light and fluffy. If you need a dairy-free option, use plant-based yogurt. There are many tasty brands available. You can also switch sweeteners. Coconut sugar works well, but try maple syrup for a different flavor. Honey is another good choice if you’re not vegan. Each sweetener gives a unique taste to your muffins. To make your muffins look special, dust them with powdered sugar. A sprinkle adds a nice touch. Serve them warm for the best flavor. Pair muffins with fresh blueberries on the side. This adds color and freshness to your plate. Enjoy the delightful look and taste! {{image_4}} You can swap blueberries for other fruits. Raspberries and strawberries work well. Both add great flavor and color. Try using 1 ½ cups of fresh raspberries or chopped strawberries. This change keeps the muffins fresh and exciting. Each fruit brings a unique taste, so feel free to experiment. Adding nuts or seeds gives your muffins a nice crunch. Walnuts or pecans add a lovely texture. You can also toss in chia seeds for a healthy boost. Use about ½ cup of chopped nuts or seeds in your batter. This little change makes your muffins even more nutritious and filling. For a fun twist, try different flavors. Adding lemon zest brightens up the muffins. You can also use almond extract for a rich taste. Just a teaspoon of either will change the whole muffin. Mix these flavors into the wet ingredients for a delightful surprise in every bite. To keep your muffins fresh, store them in an airtight container. This will help keep them moist. Line the container with a paper towel, then place the muffins inside. The paper towel absorbs excess moisture. Close the lid tightly and store at room temperature for up to three days. If you want to enjoy them longer, freezing is a great option. Freezing is simple and keeps your muffins tasty. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. You can also use freezer bags for easier storage. Make sure to squeeze out as much air as possible. Label the bags with the date, and they will last for up to three months in the freezer. When you're ready to eat one, just take it out and let it thaw. To enjoy your muffins fresh again, reheating is key. You can use the microwave for quick results. Heat each muffin for about 10 to 15 seconds. If you prefer a crispier texture, use the oven. Preheat the oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 5 to 10 minutes. This method keeps the outside nice and warm while the inside stays soft. Yes, you can use frozen blueberries. They work well in this recipe. Frozen blueberries may release more juice. This can make the muffins a bit moister. Just be sure to add them straight from the freezer. Don't thaw them first. This helps keep their shape and color. You can alternate between fresh and frozen blueberries based on what you have. To make these muffins vegan, you can replace the eggs and yogurt. Use flax eggs instead of regular eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. For yogurt, use a dairy-free option like coconut yogurt or almond yogurt. Both swaps work well and maintain the muffin’s taste. Gluten-free all-purpose flour is a blend of different flours. It typically includes rice flour, tapioca flour, and potato starch. This mix mimics the texture of regular flour. It helps create fluffy baked goods without gluten. Always check the label for added ingredients. Some brands may include xanthan gum, which improves texture. You can check if the muffins are done with a toothpick. Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are ready. If it has wet batter, they need more time. Keep an eye on them while baking to avoid overcooking. This way, you'll enjoy soft, moist muffins every time. These gluten-free blueberry muffins are simple to make and delicious. You learned the best ingredients, step-by-step instructions, and helpful tips for baking. Remember, proper measurements and gentle mixing are key for fluffy muffins. You can also try different fruits or flavors to mix it up. Store leftovers in a container, or freeze them for later. Enjoy fresh muffins any time! With these easy recipes, you can savor tasty treats without the gluten. Happy baking!

Gluten-Free Blueberry Muffins

Indulge in the deliciousness of Berry Bliss Gluten-Free Blueberry Muffins! These easy-to-make muffins are perfect for a wholesome breakfast or snack. Made with gluten-free ingredients and bursting with juicy blueberries, each bite is a taste of bliss. Follow the simple steps from mixing to baking and enjoy fluffy, flavorful muffins in just 30 minutes. Click to get the full recipe and treat yourself to a delightful berry-filled experience!
Print Recipe Pin Recipe

Ingredients
  

2 cups gluten-free all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

¼ cup coconut sugar (or substitute with brown sugar)

2 tablespoons pure maple syrup

1 cup yogurt (dairy-free option available)

2 large eggs

1 teaspoon vanilla extract

1 ½ cups fresh blueberries (frozen blueberries are acceptable if needed)

2 tablespoons melted coconut oil (can replace with vegetable oil)

Instructions
 

Preheat your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with a bit of coconut oil.

    In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, ground cinnamon, and coconut sugar until well combined and free of lumps.

      In a separate bowl, combine the yogurt, maple syrup, eggs, vanilla extract, and melted coconut oil. Whisk these wet ingredients together until you achieve a smooth, homogenous mixture.

        Incorporate the wet ingredients into the dry mixture. Gently fold the two together until just combined; be careful not to overmix to ensure fluffy muffins.

          Gently fold in the fresh blueberries, ensuring they are evenly coated with the batter and distributed throughout without crushing them.

            Scoop the batter into the muffin cups, filling each about ¾ full to allow for rising during baking.

              Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid over-baking.

                Cool the muffins in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This helps maintain their moisture and prevents sticking.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins

                    - Presentation Tips: For an extra touch, serve the muffins warm with a light dusting of powdered sugar on top and a small handful of fresh blueberries on the side. This elevates their appeal, making them a delightful breakfast treat!