Description
Craving something fluffy, fruity, and gluten-free? These gluten-free blueberry muffins check every box. Soft, moist, and bursting with fresh or frozen blueberries, they’re the perfect morning treat or snack. Whether you’re sticking to a gluten-free lifestyle or just looking for healthy breakfast ideas, these easy muffins are packed with flavor and simple to make. Ideal for meal prep, quick breakfast, lunchbox additions, or healthy snacks, this easy recipe is a must-try for all muffin lovers.
Ingredients
1 ½ cups gluten-free all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup coconut sugar or brown sugar
¾ cup plain Greek yogurt
2 large eggs
1 teaspoon vanilla extract
¼ cup melted coconut oil or butter
1 cup fresh or frozen blueberries
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, yogurt, melted coconut oil or butter, vanilla, and coconut sugar until smooth.
4. Pour wet ingredients into dry and stir until just combined.
5. Fold in the blueberries gently.
6. Spoon batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Use a flour blend that includes xanthan gum for best structure.
Toss frozen blueberries in a little flour before adding to prevent them from sinking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 8g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: gluten-free muffins, blueberry muffins, healthy snack, quick breakfast, easy recipe