Gluten Free Blueberry Muffins
Learn how to make gluten free blueberry pecan muffins from scratch. Switching out almond milk, or other plant based milk as shown in this version, also makes the muffins vegetarian friendly. Recipe makes 12 large homemade blueberry muffins.
Ingredients
- 2 cups Gluten free flour - I like to use Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1/4 tsp Cinnamon - Optional
- 1/2 cup Softened butter or margerine - 1 stick
- 1 1/4 cups Granulated sugar - Plus extra for sprinkling on top
- 2 large Eggs
- 1/2 cup Milk - I like to use non-dairy almond or oat milk
- 1 1/2 cups Blueberries - I usually use fresh but frozen will also work
- 1 cup Chopped walnuts or pecans - Optional
Instructions
- Preheat your oven to 425 degrees farenheit
- Grease a 12 compartment muffin pan with nonstick cooking spray or line with paper baking cups
- Whisk together the dry ingredients (flour, baking, powder, salt and cinnamon) in a medium mixing bowl and set aside
- Cream together the softened butter and sugar in a large mixing bowl until light and fluffy, scrapping down the sides of the bowl as needed
- Add the eggs, one at a time, and beat or whisk until well blended
- Stir in half of the flour mixture and beat or whisk until well blended
- Pour in the milk and stir until blended
- Stir in the remaining flour mixture, scrapping down sides with a spatula, and beat or whisk until well blended
- Fold in the blueberries and the nuts (if using) using a large spoon
- Spoon batter into the prepared muffin pan. I like to use an ice-cream scoup to make this job easier and fill each individual muffin compartment about 3/4 full.
- Sprinkle the top of each muffin with a bit of granulated sugar if desired
- Place the muffin pan in the oven and reduce the heat to 375 degrees farenheit
- Bake for approximately 30 minutes or until the tops of the muffins look golden brown
- Remove the muffin pan from the oven and place on a heat proof surface
- Cool the muffins in the pan for about 10 to 15 minutes
- Store leftover muffins in a airtight container with lid
- This recipe makes 12 blueberry muffins