Gluten-Free Blueberry Muffins

Name: Gluten-Free Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups All-purpose Gluten-free Flour (we prefer Pamela's); 1/2 TBSP Baking powder; 1/2 tsp salt; 2 eggs (large); 1 cup Vanilla yogurt; 3/4 cup packed light brown sugar; 8 TBSP butter (melted); 1 tsp Vanilla (Cook's is GF); 1 1/2 cup blueberries

Val Curtis

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The blueberries have been amazing this year! I keep buying more and more, eating some and freezing others. We finally satiated ourselves enough to give some up to some gluten-free blueberry muffins.

These blueberry muffins are the perfect recipe to whip together in the morning. My kids love smelling baked goods in the morning and these are so easy to put together.

The first time, I tried to mix it up with frozen berries and the dough was a little gummy right around the berries. The second time, I defrosted the berries. Surprisingly, they held their shape as well, and the dough cooked more thoroughly.

Keep an eye on your muffins. These don’t get puffy like a typical muffin. Once they brown on the top, check with a toothpick. If the toothpick comes out clean, go another 5 minutes. You don’t want your muffins to be gummy in the middle!

Easy Gluten-free Blueberry Muffins

Due to their consistency, they are a little thick when going into the muffin pan. You could sprinkle a little coarse sugar over the top or drizzle some lemon glaze over them after they are out of the oven – that would be an extra treat.

We would love to hear about any variations you make!

Gluten-Free Blueberry Muffins

These blueberry muffins are the perfect recipe to whip together in the morning and fill your house with the smell of fresh, baked muffin goodness.

Course Breakfast, Snack

Cuisine American

Keyword easy breakfasts, gluten free, kid-friendly cooking, muffins

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12

Calories 226 kcal

Ingredients

2 cups All-purpose Gluten-free Flour we prefer Pamela's
1/2 TBSP Baking powder
1/2 tsp salt
2 eggs large
1 cup Vanilla yogurt
3/4 cup packed light brown sugar
8 TBSP butter melted
1 tsp Vanilla Cook's is GF
1 1/2 cup blueberries

Instructions

Preheat your oven to 400 degrees.
Grease a standard 12 muffin pan.
Mix all ingredients together, except blueberries, until well mixed.
Gently fold in blueberries.
Divide into muffin pan cups.
Place into oven on the center rack and bake after 20 minutes. Do a toothpick test. If it comes out clean, they are ready to go.