Gluten Free Blueberry Muffins
These delicious gluten free blueberry muffins are perfect for breakfast or just a snack. Easy to make!
- Prep Time: 15 minutes
- Cook Time: 16 - 18 minutes
- Total Time: 31 - 33 minutes
- Yield: 12-15 muffins 1x
Ingredients
Scale
- 1 3/4 cup gluten free flour blend. (I used 1/2 cup quinoa flour, 1/2 cup Ivory Teff flour, 1/2 cup arrowroot powder, 3/4 teaspoon guar gum)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, room temperature
- 1/3 cup oil or melted butter
- 2/3 cup sugar
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350º and grease or live a muffin pan with paper muffin liners
- combine flours, baking soda, and salt together in a bowl, and set mixture aside
- Whisk eggs in a large bowl, then whisk in oil, sugar, and vanilla
- Fold in 1/3 of the dry ingredients, and stir together until just combined
- Stir in half of the buttermilk
- Repeat until dry ingredients and buttermilk are used up
- Stir in blueberries
- Divide batter between 12 muffin tins. An ice cream scoop is handy for this
- Bak in center of oven for 16-18 minutes until muffins are set. A toothpick inserted into the center will come out clean if you avoid hitting a blueberry
- Remove from oven and let cool 5 minutes in the muffin tins, and them transfer to a cooling rack to finish cooling
- Enjoy!