Christmas morning is a time of family and fun. So often though, especially with young kids, everyone gets caught up in how busy the morning is and we don’t always prepare ahead for a special breakfast. This Christmas, why not try these delicious gluten free blueberry muffins?
These muffins are not just delicious but also easy to make! This recipe will create fluffy muffins loaded with blueberries. If you are a berry lover, then you would surely love this treat. Though these precious blueberries are hard to find if it’s not the right season, you can use the frozen ones instead. Besides, you don’t need to thaw them.
Here are the ingredients that you need:
Gluten-Free Flour
Though these types of flours used to turn bread to bland bricks before, there is now a new kind of sorcery which makes gluten-free flour suitable for recipes like this. They are now available in the market at an affordable price, and I can’t wait to try them to my next starchy recipes!
Granulated Sugar
Granulated the best for muffins; they provide the right tenderness and sweetness that you desired. But in case that granulated sugars are overrated, you can replace them with the liquid types such maple or honey syrup. If you want to make this refined sugar free, you can add ½ cup of maple syrup or honey.
Eggs
Eggs make the muffins airy and fluffy. Use large eggs (about 50 grams) for this one. If you are allergic to eggs, you can use ground flax mixture instead.
Milk
You are free to use whatever milk you preferred. May it be fat-free or whole milk, they will both do great for your muffins. But, if you are confused, I suggest that you use whole milk because it provides a richer taste than fat-free.
Blueberries
Whether frozen or fresh, either will be perfect for your muffins. They will automatically turn your batter into blue so don’t stress yourself too much. Also, if you have wild blueberries, the ones freshly picked from where they grew, they are smaller than the preserved ones and are more intense.
Gluten Free Blueberry Muffins
Gluten Free Blueberry Muffins
Ingredients
- 3 cups gluten-free flour
- 1 cup granulated sugar
- 3 large eggs
- 1 cup milk
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup butter softened
- 2 teaspoons vanilla extract
- 3 cups blueberries
- 1/2 cup granulated sugar for topping
Instructions
- Preheat the oven to medium-high heat or 350 degrees F. Then, align 15 muffin cups with paper liners.
- Meanwhile, in a small bowl, start mixing the flour, baking powder, and salt together, then set aside.
- On the other hand, blend the butter and sugar together in a large bowl. Transfer the batter to a blender and beat on a medium speed until it appears thick.
- While beating, incorporate the eggs. Continue to beat until they appear well-combined.
- Incorporate the rest of the dry ingredients and blend again on low speed. Mix thoroughly until it appears thick.
- Turn off the mixer for a while then add vanilla extract and milk. Mix them again together until the batter becomes soft yet thick.
- Using a spatula, add the blueberries. If you used frozen blueberries, expect the batter to become very thick. Don't worry this is normal.
- Pour the batter evenly into the muffin pans. Fill each space for about 2/3 full.
- If you desired, sprinkle a teaspoon of sugar on top of the muffin.
- Bake the muffins for 25 minutes.
- Let the muffins cool for 5 minutes.
There you go, a “Berry-licious” muffin for your loved ones!
What is your favorite Christmas Morning breakfast?
Looks just Yummy!!!
Don’t they look perfect?!
Blueberry muffins are a HUGE favorite at my house! My toddler loves them! I’ll give your gluten free recipe a try!
My boys love them too, and they’re such an easy treat!
Ooh I love blueberry muffins! yum yum! great recipe:)
I love them too! And blueberry pancakes 🙂
They look delicious! Nice pictures!
They do look delicious!
My husband will love this!
Hope you get to make them!
Mmm…we love muffins! These look scrumptious!
We love muffins too!
My family LOVES blueberry muffins. I am going to make these so they are ready for Christmas morning!!
Hope you love them!
I’m drooling here! These look so good, and it’s been a while since I’ve made blueberry muffins. You make gluten free look delicious!
Gluten free doesn’t mean flavor free! 😉
these look sooooo good! I have a craving now
Don’t they look so delicious? YUM
My mouth is watering lol, these pictures are stunning.
I can’t take credit for the photos, it’s a guest poster, but didn’t she do a great job?!
Yes she did an amazing job!
Ooo these look too yummy and too good to be true 🙂 making me hungry.
These look AMAZING! I love blueberry muffins.
They do look fantastic!
Those look delicious!
Don’t they?!
These look delish! And easy!
Yes they do!
Blueberry muffins are by far my favorite. There’s an extended member of the family with a wheat allergy and this might be just perfect.
Hope you get to try them!
Just made these, and it’s a perfect recipe! Thank you!
So glad you liked them!
Can you freeze them before baking or after?
Hy Lyuba, you can freeze them after baking.
I tried this recipe. My strong vitamix had a hard time blending this dough. Next time I’ll use something else, my kitchenaid with the dough attachment maybe. That being said, the muffins were great. Oh, also, I had to cook mine at least 15 minutes longer than above and that was barely brown tops.
Glad you liked the muffins, Tamara! I wonder if Rose (the guest poster for this recipe) maybe used smaller muffin tins to bake, and that’s why she only needed 25 minutes? I do love my kitchenaid for baked goodies though!
I think we messed up. The batter was a strange texture and really thick. It took 3x the milk to get it a little thinner.
What type of gluten free flour did you use? All-purpose, or a different one?
Happy Thanksgiving 2018 — I woke up and made these yummy muffins. Yea, I did substitutions, from reading various recipes that mentioned lemon zest, I used 1 teaspoon of lemon extract and 1 teaspoon of vanilla exact. I did 1/2 cup of granulated sugar and 1/2 cup of Swerve sugar replacement. And once they were baking realized I only put in one cup of frozen blueberries, so I paused the baking at 10 minutes remaining and placed extra blueberries on each muffin and baked for remaining 10 minutes. {whew}. Oh, and I did that trick where you toss the rinsed blueberries with flour so as not to turn your batter blue. The flour I used was purchased at TJMaxx, it was called “Mama’s Almond Blend All purpose gluten-free flour”. These are sooooo yummy, you would think they were made with regular all-purpose flour. Oh, and I only made 12 muffins (not 15) and tossed the remaining batter. My muffins came out to be 190 calories per muffin.
That sounds delicious, thanks for sharing!
I hope it doesn’t matter but you said to add the vanilla in part 4 and then again in part 6. I’m sure it will be fine
Thanks for catching that! It’s just a typo, add the vanilla once. If you added it twice, it’ll just be twice as delicious I’m sure 🙂