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Gluten Free Blueberry Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
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.
Servings: 15 muffins
Calories: 234 kcal
  • 1 3/4 cup gluten free all purpose flour
  • 1 1/2 cup fresh blueberries
  • 1 cup white sugar
  • 3/4 cup light cream
  • 1/2 cup melted butter
  • 2 large eggs at room temperature
  • 2 1/2 tsp baking powder double acting
  • 2 tsp vanilla extract
  • 1/4 tsp kosher salt
Topping (optional)
  • 1/4 cup white sugar
  • 2 tsp cinnamon
  1. Preheat oven to 350°F.
  2. In a medium bowl, mix together flour, sugar, baking powder and salt until combined.
  3. Add eggs, cream and melted butter to dry ingredients. Mix together until all ingredients are just combined. Be careful not to over-mix.
  4. Add blueberries to batter and stir in until evenly dispersed.
  5. In a paper-lined muffin pan, spoon in batter evenly, filling each muffin tin almost to the top.
  6. For the topping (optional), mix together sugar and cinnamon. Sprinkle evenly over each muffin.
  7. Bake muffins for 20-25 minutes, or until golden brown and a toothpick comes out clean.
Recipe Notes

**Nutrition is Per 1 Muffin**

Nutrition Facts
Gluten Free Blueberry Muffins
Amount Per Serving
Calories 234 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Monounsaturated Fat 1g
Cholesterol 126mg42%
Sodium 215mg9%
Potassium 52mg1%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 18g20%
Protein 4g8%
Vitamin A 450IU9%
Vitamin C 1.7mg2%
Calcium 60mg6%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.