Photo by Jacqui Donnelly

Photo by Jacqui Donnelly

If you’re gluten-free like me, then you know what a hassle it can be to find a decent muffin recipe.

…Or a decent baking recipe in general, really.

Even boxed recipes can be hit or miss, depending on the brand. In this situation, I usually turn to my fellow foodies in the blogosphere. Sure, you can go for the pre-made, sub-par frozen muffins that a few well-known gluten-free brands make, but you won’t find the real, wholesome home-cooking that you’re really looking for in a muffin.

Especially in gluten free blueberry muffins.

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Well, my long muffin-searching journey is finally over. After years of muffin /fails, recipe after recipe, I’ve finally found something that makes even the non-gluten-free people in my life ask for seconds.

That’s right.

Look no further, my friends. This happens to be the first – and last – gluten free blueberry muffins recipe you will ever need.

You can make these with regular flour, too, by changing the 1 3/4 cup of gluten-free flour to 2 cups of regular flour, and reducing the baking powder and cream slightly. In fact, you can use regular milk in the non-gluten free version, but stick with cream or light cream for the gluten free version, the acidity is your muffin’s friend.

Unless, of course, you’d prefer a gluten-free corn muffin, which I would also be more than happy to help you with.

Gluten Free Blueberry Muffins

These gluten free blueberry muffins are moist, sweet and the perfect start to any morning. Feel free to add more or less blueberries, depending on your preference. You can also top with extra sugar and cinnamon for a sweeter muffin, or replace the blueberries with fresh cherries or dried cranberries. This cooking time is for small muffins. For larger muffins, you may need to cook for 35-40 minutes, or until a toothpick comes out clean.
5 from 1 vote
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Breakfast
Cuisine: American
Author: Jacqui
Yield: 15 servings

Ingredients
 
 

Muffins

  • 1 3/4 cup gluten free all purpose flour
  • 1 cup white sugar
  • 2 1/2 tsp baking powder, double acting
  • 1/4 tsp kosher salt
  • 2 large eggs, at room temperature
  • 3/4 cup half and half
  • 2 tsp vanilla extract
  • 1/2 cup melted butter
  • 1 1/2 cup fresh blueberries

Topping (optional)

  • 1/4 cup white sugar
  • 2 tsp cinnamon

Equipment

  • muffin tin

Instructions
 

  • Preheat oven to 350°F.
  • In a medium bowl, mix together flour, sugar, baking powder and salt until combined.
  • Add eggs, half and half, vanilla, and melted butter to dry ingredients. Mix together until all ingredients are just combined. Be careful not to over-mix.
  • Add blueberries to batter and stir in until evenly dispersed.
  • In a paper-lined muffin pan, spoon in batter evenly, filling each muffin tin almost to the top.
  • For the topping (optional), mix together sugar and cinnamon. Sprinkle evenly over each muffin.
  • Bake muffins for 20-25 minutes, or until golden brown and a toothpick comes out clean.

Notes

Click on the time in the instructions to start a timer!

Nutrition

Calories: 202kcal (10%)Carbohydrates: 30g (10%)Protein: 3g (6%)Fat: 9g (14%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 46mg (15%)Sodium: 55mg (2%)Potassium: 108mg (3%)Fiber: 2g (8%)Sugar: 19g (21%)Vitamin A: 277IU (6%)Vitamin C: 2mg (2%)Calcium: 60mg (6%)Iron: 1mg (6%)
Did you make this recipe?Share it on Instagram @Jacqui_DishingDelish and tag #dishingdelish!

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