Baking gluten-free can sometimes feel like a riddle, but with the Gluten Free Blueberry Muffins recipe, you can whip up delightful treats that everyone will enjoy. The muffins are not only easy to make but are also packed with the goodness of blueberries, ensuring a flavorful bite every time.
When baking gluten-free, using quality brown rice flour is essential for texture. If you’re avoiding honey, maple syrup or agave nectar can work beautifully as a substitute. Fresh blueberries are lovely, but frozen ones can save the day when fresh options aren’t available. Always check for allergies related to eggs or dairy if you’re catering to specific dietary needs.
Muffins & Cupcakes
Gluten Free Blueberry Muffins Recipe
Ingredients
- 2 1/2 cups brown rice flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup honey
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
- 3 eggs
- 1 1/2 cups blueberries (fresh or frozen)
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Line 12 muffin cups with paper liners or grease them well.
- In a large mixing bowl, stir together 2 1/2 cups brown rice flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon until well combined.
- In a separate bowl, blend together 1/2 cup honey, 1/3 cup vegetable oil, 1/3 cup milk, 1/2 teaspoon vanilla extract, and 3 eggs until smooth.
- Gently stir the wet ingredients into the dry mixture until just combined, being careful not to overmix.
- Fold in 1 1/2 cups blueberries gently, so they don’t break apart too much.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 3 of 4: