Description
Tender and moist gluten-free blueberry muffins with a bright burst of berries, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups (240 g) gluten-free all-purpose flour blend (with xanthan gum included)
- 1/2 cup (60 g) cornstarch or potato starch
- 1/2 cup (100 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2 large eggs (room temperature)
- 1/2 cup (120 g) sour cream or Greek yogurt
- 1/2 cup (120 ml) whole milk or almond milk
- 1/3 cup (75 g) melted butter or neutral oil
- 1 tsp vanilla extract
- 1 1/2 cups (about 180 g) fresh or frozen blueberries
- 1 tbsp flour (for coating blueberries)
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
- Whisk together the gluten-free flour, cornstarch, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk the eggs, sour cream, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry and fold gently until just combined.
- Toss the blueberries in 1 tablespoon of flour, then fold them into the batter.
- Fill the muffin cups about 3/4 full with batter.
- Bake for 18–22 minutes until the tops are golden and a toothpick comes out with a few moist crumbs.
- Let cool for 5 minutes in the pan before transferring to a wire rack.
Notes
For best results, use room-temperature eggs and dairy. Coating blueberries in flour helps prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg