Gluten Free Blueberry Muffins

4.63 from 87 ratings

This simple recipe for gluten free blueberry muffins is one you’ll reach for frequently. They’re easy to make and come together quickly! Perfect for weekend family breakfasts!

Prep Time: 15

Cook Time: 18

Total Time: 33

Servings: 12

By: Sharon Lachendro

Print Pin

Ingredients

2 cups gluten free all-purpose flour blend
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
2 large eggs room temperature
1/2 cup milk room temperature (see notes for dairy free)
1/4 cup light brown sugar
1/3 cup oil avocado or canola
1/2 teaspoon vanilla extract
1 1/2 cups blueberries fresh or frozen

1/2 teaspoon granulated sugar
1/4 teaspoon ground cinnamon

Instructions

Preheat oven to 400 degrees and line a 12 cup muffin tin with paper liners or spray with non-stick spray.
In a large bowl, whisk together the flour, xanthan gum, baking powder, salt, cinnamon, and granulated sugar. Set aside.
In a medium bowl, whisk together the eggs, milk, brown sugar, oil, and vanilla. Pour into the dry ingredients and stir until just combined.
Gently fold in the blueberries.
Distribute the batter evenly among the 12 muffin cups.
Mix together the 1/2 teaspoon granulated sugar and 1/4 teaspoon ground cinnamon. Sprinkle on top of the muffins.
Bake at 400 degrees for 15-18 minutes or until baked all the way through. Cool a couple minutes in the pan before removing to a wire rack. Serve warm or room temperature.
Store muffins in an air-tight container at room temperature up to 2 days. Muffins can also be frozen.