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?
perroneregmailcom says
Looks just Yummy!!!
Stefani says
Don’t they look perfect?!
Stephanie Lee says
Blueberry muffins are a HUGE favorite at my house! My toddler loves them! I’ll give your gluten free recipe a try!
Stefani says
My boys love them too, and they’re such an easy treat!
Julie S. says
Ooh I love blueberry muffins! yum yum! great recipe:)
Stefani says
I love them too! And blueberry pancakes 🙂
mrsdoingmybest says
They look delicious! Nice pictures!
Stefani says
They do look delicious!
Amanda says
My husband will love this!
Stefani says
Hope you get to make them!
twoboysonepup says
Mmm…we love muffins! These look scrumptious!
Stefani says
We love muffins too!
Christine Cox says
My family LOVES blueberry muffins. I am going to make these so they are ready for Christmas morning!!
Stefani says
Hope you love them!
Georgiana says
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!
Stefani says
Gluten free doesn’t mean flavor free! 😉
Jasmine - LoveLifeLaughMotherhood says
these look sooooo good! I have a craving now
Stefani says
Don’t they look so delicious? YUM
thetaylor411 says
My mouth is watering lol, these pictures are stunning.
Stefani says
I can’t take credit for the photos, it’s a guest poster, but didn’t she do a great job?!
thetaylor411 says
Yes she did an amazing job!
Lacey says
Ooo these look too yummy and too good to be true 🙂 making me hungry.
tara8910 says
These look AMAZING! I love blueberry muffins.
Stefani says
They do look fantastic!
Amanda Marie (@TwoMomsandaBaby) says
Those look delicious!
Stefani says
Don’t they?!
Growing up zee says
These look delish! And easy!
Stefani says
Yes they do!
elizabethdoren2 says
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.
Stefani says
Hope you get to try them!
Christine B. says
Just made these, and it’s a perfect recipe! Thank you!
Stefani says
So glad you liked them!
Lyuba says
Can you freeze them before baking or after?
Stefani says
Hy Lyuba, you can freeze them after baking.
Tamara says
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.
Stefani says
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!
Bobbi says
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.
Stefani says
What type of gluten free flour did you use? All-purpose, or a different one?
Tamie says
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.
Stefani says
That sounds delicious, thanks for sharing!
Frsno says
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
Stefani says
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 🙂