Blueberry Muffins

This gluten free blueberry muffins recipe is so good that it will fool those who eat gluten into thinking that there is no way it could be gluten free. Make them today!

I loveeee muffins. I love them. Blueberry is definitely my favorite. Starbucks had my favorite blueberry muffin in my pre-gluten free days. My first several attempts to make gluten free muffins that tasted like actual muffins and not cardboard were a trip. None of them had the traditional muffin “top” but rather looked like a volcano about to explode or a strange rock formation. Until these. This is the perfect blend of spice, sponge, and blueberry. It has a ton of flavor and it is so moist that you would likely be worried that you just ate something with gluten in it. This recipe is so great too in that it is a 1:1 recipe. If you don’t need to eat gluten free then you can just make a delicious spiced blueberry muffin.

What do you need for this gluten free blueberry muffins recipe?

Not a lot and it is so easy to make!

1. 1 cup blueberries – I used frozen
2. 1 1/2 cups gluten free flour (regular if that is your thing)
3. 3/4 cup buttermilk
4. 1 tsp coriander
5. 1/3 cup oil (I used grapeseed) *vegetable, canola, sunflower should all work fine
6. 2 tsp baking powder
7. 1 tsp ras el-hanout
8. 1/2 cup sugar
9. 1 tsp vanilla extract
10. 1 large egg
11. 1/2 tsp salt

How do you make it?

This recipe is prepped and good to go in under 5 minutes.

1. Set your oven to 400°F
2. Mix all of your dry ingredients together in a bowl and whisk together. In a separate bowl, add your buttermilk, oil, and egg. Mix well. Add the vanilla. Pour the mixture into your bowl with the dry ingredients and mix together until fully incorporated. Place the blueberries into the bowl and fold them in with a spatula. It should form the beautiful blue and purple swirls in your batter.
3. Add muffin liners to your pan and fill them up 2/3. They will puff up in the oven! Place in the oven and bake them for 15-20 minutes. In order to test their readiness when done, remove from oven and insert a toothpick. If it comes out clean, you are ready to go. Allow them to cool in the tin for 10 minutes then transfer to a rack to finish cooling. Eat up!

Why should you make this gluten free blueberry muffins recipe?

Honestly, it is common to find “blueberry” muffins but have you had spiced blueberry muffins? It is such an added warmth to these delicious bad boys that you will question why you haven’t been adding delicious spices to your muffins in the past.

Looking for something similar?

Chocolate Cupcakes click here
Toffee Cupcakes click here
Burnt Blueberry Basque Cheesecake click here
Carrot Cake click here

Print