gluten-free blueberry muffins

Make these gluten-free blueberry muffins effortlessly in just under 30 minutes! They’re moist, tender, and filled with blueberries in every bite. With a sprinkle of turbinado sugar on top, these muffins come out perfectly domed and golden brown.

Let's make gluten-free blueberry muffins together! Gather your ingredients.

Toss the blueberries in 1 tablespoon of the gluten-free flour.

Shake the bowl until all of the blueberries are covered.

Add the remaining gluten-free flour, sugar, baking soda, baking powder, and salt to a medium bowl.

Whisk until combined.

In a large mixing bowl, add the milk, oil, eggs, and vanilla extract.

Whisk until combined.

Add the dry ingredients to the wet ingredients.

Use a rubber spatula to stir together until no more streaks of flour remain in the batter.

Add the flour coated blueberries to the muffin batter.

Carefully stir the blueberries into the batter, trying your best not to break open any of the blueberries.

Use a cookie scoop to scoop the blueberry muffin batter into a muffin tin lined with paper liners almost all the way to the top.

Sprinkle the tops with turbinado sugar.

Bake until the muffins are browned and cooked through.

Let them cool for 5 minutes in the muffin tin before transferring to a wire rack to finish cooling.

Serve and enjoy!

Grab the full recipe at the link below!