Gluten-Free Blueberry Muffins

Gluten Free Muffins | 0 comments

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

Joan Donogh
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Servings 8 -12 muffins


  • 2 cups gluten-free all purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter melted and cooled
  • 2 large eggs room temperature
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 1/2 cups blueberries


  • Preheat oven to 375 degrees F. Spray muffin tins with non-stick spray, or line with paper liners.
  • In a medium bowl combine flour, sugar, baking powder and salt.
  • In another bowl (or large measuring cup) whisk eggs. Stir in milk, vanilla and cooled butter.
  • Pour wet ingredients over dry ingredients, and stir to combine. Fold in blueberries.
  • Bake in preheated oven for 20 to 25 minutes.



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