Tender and moist gluten-free blueberry muffins with bursts of juicy berries and lightly golden tops, ideal for breakfast or snacking.
Ingredients
Scale
1 1/2 cups gluten-free all-purpose flour blend
1 teaspoon xanthan gum (if needed)
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup milk
1/3 cup melted butter or neutral oil
1 teaspoon vanilla extract
1 1/4 cups blueberries
1 tablespoon gluten-free flour
Instructions
- Preheat oven to 375°F and prepare muffin tin.
- Combine dry ingredients in a bowl.
- Whisk wet ingredients in a separate bowl.
- Gently fold dry ingredients into wet mixture.
- Coat blueberries in flour and fold in.
- Fill muffin cups and bake 18–22 minutes.
- Cool 5 minutes, then transfer to wire rac