Gluten Free Muffins

These gluten free muffins are soft, moist, and bakery-style with tender crumbs and customizable flavor options. Made with a simple 1:1 gluten-free flour blend, Greek yogurt, eggs, and oil, they are beginner-friendly, easy to prepare, and perfect for breakfast, snacks, or lunchboxes.

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Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Calories: 190kcal

Author: Lucy

Cost: $8

Equipment

12-cup muffin pan
paper muffin liners
Large mixing bowl
Whisk
Rubber spatula
Wire cooling rack

Ingredients

1 3/4 cups 1:1 gluten-free flour blend
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1/2 cup granulated sugar
2 large eggs
1/2 cup plain Greek yogurt
1/3 cup neutral oil
1/3 cup milk or dairy-free milk
2 tsp vanilla extract
1 cup blueberries, chocolate chips, or chopped nuts

Instructions

Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk the eggs, Greek yogurt, oil, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until no dry streaks remain.
Fold in the blueberries, chocolate chips, or chopped nuts carefully without overmixing.
Let the batter rest for 10 minutes to hydrate the gluten-free flour blend.
Fill each muffin cup about 3/4 full with batter.
Bake for 18 to 22 minutes or until the muffin tops are lightly golden and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Let the batter rest for 10 minutes before baking to hydrate the gluten-free flour properly. Avoid overmixing to keep the muffins light and tender. Store muffins in an airtight container after completely cooling. Customize with blueberries, chocolate chips, lemon zest, nuts, or cinnamon.

Nutrition