Gluten-Free Blueberry Muffins

5 from 1 vote

Blueberry muffins are a classic and nailing down your Gluten-Free Blueberry Muffin recipe is a must for gluten-free bakers. These Gluten-Free Blueberry Muffins are sweet, tender and loaded with tasty berries, making them everyone’s favorite for breakfast, snack or dessert.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: Muffins

Calories: 228kcal

Author: Amanda McGillicuddy

Equipment

Mixing bowls (2)
Whisk
Rubber Spatula
Muffin tin
Paper Muffin liners
2-ounce scoop

Ingredients

2 cups Bob's Red Mill 1-to1 Baking Flour (250 g)
1 teaspoon Baking soda
1 teaspoon Baking powder
½ teaspoon Sea salt
1 cup Whole milk Greek yogurt (255 g)
½ cup Vegetable oil (I use avocado oil)
½ cup Organic granulated sugar
¼ cup Brown sugar packed
2 large Eggs room temp
2 teaspoon Vanilla extract
1 cup Blueberries

Instructions

Preheat the oven to 350 F and line a muffin tin with paper muffin liners. Set aside.
Combine the gluten-free flour, baking powder, baking soda, and salt in a bowl and stir together until the baking powder is evenly distributed.
In a large mixing bowl, add the Greek yogurt, oil, sugar, brown sugar, eggs and vanilla and whisk together until smooth.
Dump the dry ingredients into the bowl with the wet ingredients and mix until there are no streaks of flour, scraping the sides of the bowl with a rubber spatula as needed. Avoid over mixing.
Fold the blueberries into the muffin batter to evenly distribute. I reserved some of the berries to press into the tops of the muffins before baking (this is optional but looks nice).
Use a 2-ounce cookie scoop or a large spoon to divide the batter evenly between the wells.
Place the muffins in the preheated oven and bake for 18-25 minutes, or until the tops are golden brown (22 minutes was about perfect for my oven but this will depend on your elevation and oven type). Remove the muffins and cool in the tin for about 5 minutes before enjoying.

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