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An extreme close-up of gluten-free blueberry muffins on a light grey ceramic plate, showcasing their texture.

Deliciously Easy Gluten-Free Blueberry Muffins

Enjoy these moist and flavorful gluten-free blueberry muffins, perfect for a quick breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 ½ cups gluten-free all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
Wet ingredients
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
Blueberries
  • 1 cup fresh or frozen blueberries

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Mix dry ingredients in a bowl; combine wet ingredients separately.
  3. Pour wet into dry, stir until just combined, then fold in blueberries.
  4. Scoop batter into muffin cups about 2/3 full.
  5. Bake for 18-20 minutes; cool before serving.

Notes

Use fresh blueberries for best flavor, but frozen work well too.