Ingredients
Scale
- 2 cups gluten free all-purpose flour blend (containing xanthan gum)
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum (if flour blend doesn’t contain it)
- 1 teaspoon ground cinnamon
- 2 large eggs, room temperature
- 1/2 cup vegetable oil or melted coconut oil
- 1 cup buttermilk
- 2 teaspoons pure vanilla extract
- 1 tablespoon lemon zest
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons turbinado sugar (optional for tops)
- 1 tablespoon gluten free flour for coating berries
Instructions
- Preheat oven to 375°F and line muffin tin with paper liners.
- Whisk gluten free flour, sugar, baking powder, baking soda, salt, xanthan gum, and cinnamon in large bowl.
- Make well in center of dry ingredients and set aside.
- Whisk eggs in separate bowl until lightly beaten and frothy.
- Add oil, buttermilk, vanilla, and lemon zest to eggs, whisking vigorously.
- Pour wet ingredients into well of dry ingredients.
- Fold gently with spatula just until no dry flour streaks remain.
- Toss blueberries with 1 tablespoon flour in small bowl.
- Gently fold flour-coated berries into batter with 3-4 strokes.
- Divide batter among muffin cups, filling 3/4 full.
- Sprinkle turbinado sugar over tops if using.
- Bake 18-22 minutes until tops spring back and toothpick has moist crumbs.
- Cool in pan 5 minutes before transferring to wire rack.
Notes
- Use gluten free flour blend containing xanthan gum for best texture
- Room temperature eggs incorporate better and create tender crumb
- Don’t thaw frozen blueberries – use straight from freezer
- Flour coating prevents berries from sinking during baking
- Lumpy batter is correct – don’t overmix or muffins become tough
- Moist crumbs on toothpick indicate perfect doneness
- Gluten free muffins are best served fresh or properly stored
- Freeze individual muffins for convenient grab-and-go breakfast
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 235 kcal
- Sugar: 18g
- Sodium: 245 mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg