Gluten Free Muffins
These Gluten Free Muffins are fluffy, flavorful, and bursting with juicy blueberries. Perfect for breakfast or a snack, with a crunchy brown sugar topping!
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Muffin Tin
- Parchment paper or muffin liners
- Oven mitts
Ingredients
For the Muffins:
- 2 cups gluten-free flour blend that works for muffins
- 1 cup granulated sugar sweetness is key
- 2 teaspoons baking powder makes muffins rise
- 1/2 teaspoon salt enhances flavors
- 2 eggs helps bind ingredients
- 1/2 cup butter melted, adds richness and moisture
- 1/2 cup milk or non-dairy alternative
- 1 teaspoon vanilla extract for depth of flavor
- 2 cups fresh blueberries washed and drained, or frozen
- 1/4 cup gluten-free flour for dusting blueberries
For the Topping:
- 2 tablespoons brown sugar for crunchy topping
- 2 tablespoons granulated sugar extra sweetness
- 1/4 teaspoon ground cinnamon warm spice
- 1/8 teaspoon salt a pinch for topping
- 2 tablespoons cold butter adds richness
Instructions
Step-by-Step: Gluten Free Muffins
- Preheat your oven to 375°F (190°C) and prepare your muffin tin by lining it with muffin liners or greasing it lightly.
- In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, beat the eggs and then add the melted butter, milk, and vanilla extract. Whisk until smooth and fully incorporated.
- Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- In a small bowl, toss the blueberries with the 1/4 cup of gluten-free flour. This helps prevent them from sinking to the bottom of the muffins.
- Gently fold the floured blueberries into the muffin batter until evenly distributed.
- In a separate small bowl, mix the brown sugar, granulated sugar, ground cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Spoon the muffin batter evenly into the prepared muffin cups, filling them about 3/4 full. Sprinkle the topping mixture generously over each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Use a gluten-free flour blend containing xanthan gum for best texture.
- If using frozen blueberries, no need to thaw before adding to batter.
- These muffins freeze well; wrap tightly and freeze up to 3 months.