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Gluten-Free Blueberry Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Gluten-Free Blueberry Muffins  Recipe

A classic breakfast treat made gluten-free — thanks to our gluten-free flour. Note: You must use a stand mixer or electric hand mixer to prepare the batter; mixing by hand doesn't do a thorough enough job.

At a glance

Prep
Bake
Total
Yield
6 muffins
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 375°F. Grease a 6-cup muffin pan.
  2. Stir together the dry ingredients and set aside.
  3. Whisk together the melted butter or oil, egg, milk, and vanilla.
  4. Using an electric mixer, slowly beat the milk mixture into the dry ingredients. Scrape the bottom and sides of the bowl and continue beating at medium speed until the batter thickens, about 30 seconds.
  5. Stir in the berries.
  6. Fill the muffin cups almost full. Sprinkle with cinnamon-sugar.
  7. Bake the muffins for 20 to 25 minutes, until a cake tester or toothpick inserted into the middle of a muffin comes out clean.
  8. Remove from the oven, and after 5 minutes transfer to a rack to cool.

Nutrition Information

  • Serving Size 1 muffin, 86g
  • Servings Per Batch 6
Amount Per Serving:
  • Calories 184
  • Calories from Fat 46
  • Total Fat 6g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 42mg
  • Sodium 192mg
  • Total Carbohydrate 34g
  • Dietary Fiber 4g
  • Sugars 14g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.