Description
These gluten-free blueberry muffins are the perfect combination of fluffy texture, juicy blueberries, and golden tops—without a trace of wheat. Ideal for quick breakfast, healthy snack, or brunch table star, this easy recipe brings a bakery-quality result with minimal effort. It’s one of the best breakfast ideas if you’re looking for gluten-free food ideas that don’t compromise flavor.
Ingredients
1 and 3/4 cups gluten-free 1-to-1 baking flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
2 large eggs
1/2 cup neutral oil (like canola or vegetable)
1/2 cup plain Greek yogurt
1 teaspoon vanilla extract
1 and 1/4 cups blueberries (fresh or frozen)
Instructions
1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In another bowl, whisk the eggs and sugar until smooth. Add oil, yogurt, and vanilla. Mix well.
4. Pour the wet mixture into the dry mixture and stir until just combined.
5. Fold in the blueberries gently using a spatula.
6. Scoop the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18–22 minutes, or until a toothpick comes out clean.
8. Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Let batter rest for 5–10 minutes before baking for better texture.
If using frozen blueberries, toss them in a teaspoon of flour to prevent bleeding.
Use a metal muffin tin for best browning and texture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 11g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: gluten-free blueberry muffins, easy recipe, quick breakfast, healthy snack, breakfast ideas, food ideas