Gluten-Free Blueberry Muffins

I have been staying away from making anything with sugar, but I had some blueberries that I needed to use up, so I decided to make an exception and make some blueberry muffins. (I also had a few raspberries, so the photo is actually blueberry-raspberry muffins.)

This is my gluten-free all purpose flour recipe.

Gluten-Free Blueberry Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 8-12 muffins
  • 2 cups gluten-free all purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter, melted and cooled
  • 2 large eggs, room temperature
  • ½ cup milk
  • 1 teaspoon vanilla
  • 1½ cups blueberries
  1. Preheat oven to 375 degrees F. Spray muffin tins with non-stick spray, or line with paper liners.
  2. In a medium bowl combine flour, sugar, baking powder and salt.
  3. In another bowl (or large measuring cup) whisk eggs. Stir in milk, vanilla and cooled butter.
  4. Pour wet ingredients over dry ingredients, and stir to combine. Fold in blueberries.
  5. Bake in preheated oven for 20 to 25 minutes.


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