bakingglutenfreememories What is there not to like about classic blueberry muffins? They are fun and delicious! A friend recently asked me if I have a gluten-free blueberry muffin recipe. It was on my list to make, but her request definitely motivated me to make it sooner than later. After all, blueberry muffins are a great option for breakfast or brunch in the summer!
These muffins are light, soft, moist, and fluffy. The flavors are refreshing and the natural sweetness of the fresh blueberries coupled with maple syrup, make them a healthier option than the typical, sugar-loaded muffins that are bought from the store. These contain butter for a lovely rich flavor, however, they can easily be made dairy free. Only one mixing bowl is needed and the recipe is so simple to make. One batch produces 15-16 scrumptious muffins.
Ingredients You Will Need
- gluten-free all-purpose flour
- baking powder
- baking soda
- salt
- eggs
- maple syrup
- vanilla extract
- lemon juice
- melted butter, salted
- fresh blueberries
- coconut milk or other dairy-free milk
For other blueberry bakes on the blog, check out my Blueberry Coffee Cake, Cornmeal Oat Blueberry Muffins, and Blueberry Teff Pancakes!
You will find these muffins to be:
– buttery
– soft and fluffy
– moist
– healthy
– perfectly, naturally sweetened
– refreshing
– easy to make
– and of course, gluten-free!
How to Make Blueberry Muffins
To begin with, melt the butter and set it aside to cool. The same amount of oil can be used in place of butter for a completely dairy-free option. If substituting with oil, add about 1/4 teaspoon extra of salt.
Preheat the oven to 375 degrees Fahrenheit and lightly oil or butter a muffin tin. Muffin cups are another option, but I have found that baking muffins directly in the tin, yields an overall better bake. Also, the bottom of the muffins are less likely to stick.
Next, in a mixing bowl, add in the eggs and stir. Then pour in the maple syrup, vanilla extract, and lemon juice.
Once the butter is cool, add it to the mixture and stir. Pour in the coconut milk (or other dairy-free option) and stir until it is mixed in well.
Now for the dry ingredients. Pour in the flour, salt, baking powder, and baking soda. Stir the batter until it is completely mixed and there are no clumps. Finally, stir in the blueberries. If using frozen blueberries, a helpful tip is to rinse them before adding them to the batter. This prevents them from bleeding into the batter and discoloring it. However, if they are in season, fresh blueberries are always the best.
In continuation, scoop out the batter and fill each cup about 3/4 full. I have discovered using a ladle to scoop out the batter to be a quick and mess-free way of doing it.
Lastly, bake the muffins on the middle oven rack for 24 minutes or until an inserted toothpick comes out clean and the tops have a light-golden color.
Allow the muffins to cool for about 20 minutes before popping them out of the tin. Otherwise, you may have a blueberry mess on your hands! Gently run a knife around the edges of each muffin for easy removal. Serve and enjoy!
Storage Tips and Notes:
- store muffins in a sealed container for 2 days at room temperature or in the refrigerator for 3-4 days
- these muffins freeze great!
- vegan butter can also be used in replacement of real butter
- if substituting butter with oil, increase salt by 1/4 teaspoon
Blueberry Muffins
Ingredients
- 2 cups gluten-free all-purpose flour (282g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup maple sryup (152ml)
- 3 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 6 tablespoons melted butter, salted
- 1 cup coconut milk or other dairy-free milk (228ml)
- 1 cup blueberries
Instructions
- Start by melting the butter and setting it aside to cool. Preheat the oven to 375°F and lightly brush a muffin tin with oil or butter.
- In a mixing bowl, pour in the eggs and stir. Then stir in the maple syrup, vanilla extract, and lemon juice. Once the butter is cool, pour it in and the coconut milk and mix well.
- Next, add in the flour, baking powder, baking soda, and salt and stir until the batter is smooth and fully mixed. Then stir in the blueberries.
- Fill each muffin cup about ¾ full of batter. Bake on the middle oven rack for 24 minutes or until an inserted toothpick comes out clean and the tops are a light golden color. Allow the muffins to cool for at least 20 minutes before removing them from the tin. Enjoy!
