Gluten Free Blueberry Muffins

These gluten free blueberry muffins are soft, fluffy, and packed with juicy blueberries. Made with a dependable gluten-free flour blend, Greek yogurt, lemon zest, and simple pantry ingredients, they bake into tender bakery-style muffins perfect for breakfast or brunch.

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Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 22

Total Time: 37

Servings: muffins

Calories: 215kcal

Author: Lucy

Cost: $8

Equipment

12-cup muffin tin
Large mixing bowl
medium mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Wire cooling rack

Ingredients

2 cups 1:1 gluten-free all-purpose flour blend with xanthan gum
2 tsp baking powder
1/2 tsp fine sea salt
3/4 cup granulated sugar
2 large eggs
1/2 cup plain Greek yogurt
1/3 cup neutral oil
1/3 cup milk
2 tsp vanilla extract
1 tsp lemon zest
1 1/2 cups fresh or frozen blueberries

Instructions

Preheat the oven to 400°F and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the gluten-free flour blend, baking powder, sea salt, and granulated sugar.
In a separate bowl, whisk the eggs, Greek yogurt, oil, milk, vanilla extract, and lemon zest until smooth.
Pour the wet mixture into the dry ingredients and stir gently with a spatula until no dry flour remains.
Fold in the blueberries carefully to avoid crushing them.
Let the batter rest for 10 minutes so the gluten-free flour can fully hydrate.
Scoop the batter evenly into the muffin cups, filling each generously.
Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Cool the muffins in the pan for 10 minutes before transferring them to a wire rack.

Notes

For best texture, let the batter rest for 10 minutes before baking. Use frozen blueberries straight from the freezer without thawing. Toss blueberries with 1 teaspoon gluten-free flour to help prevent sinking. Store muffins in an airtight container for up to 2 days or freeze for up to 2 months.

Nutrition