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Amazing Gluten Free Muffins Recipe

Amazing gluten free blueberry muffins with golden tops and moist tender crumb showing blueberries throughout
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Bakery-quality gluten free blueberry muffins with moist, tender crumb and golden tops that taste better than traditional wheat-based versions using proper mixing technique

Ingredients

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  • 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

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-muffins-recipe/