Gluten Free Blueberry Muffins: Delightful and Easy-To-Make Recipe!
Delightful and easy-to-make gluten free blueberry muffins that are perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 1/2 cups gluten free all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/2 cup milk (or dairy-free alternative)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten free flour, sugar, baking powder, and salt.
- In another bowl, mix the applesauce, milk, vegetable oil, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, consider adding a teaspoon of vanilla extract.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to substitute the blueberries with other fruits like raspberries or chopped strawberries.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg