Delicious Gluten-Free Blueberry Muffins

Gluten-Free Blueberry Muffins are here to satisfy your sweet tooth without the gluten! These easy-to-make muffins combine juicy blueberries with a soft and fluffy texture, making them a perfect breakfast treat or snack option. So, grab your ingredients and let’s whip up a batch that everyone, gluten-free or not, will love!

These gluten-free blueberry muffins are a delightful treat that everyone will love. They are moist, fluffy, and bursting with juicy blueberries. The golden tops are inviting, making them perfect for breakfast or a snack. Each muffin is a little piece of heaven, with a soft texture that melts in your mouth.

Using gluten-free flour ensures that everyone can enjoy these muffins without worry. The blueberries add a natural sweetness and a pop of color, making them visually appealing. Whether you’re enjoying them fresh out of the oven or saving some for later, these muffins are sure to satisfy your cravings.

Let’s get baking! Here’s how to make these delicious gluten-free blueberry muffins:

Ingredients

• 2 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the melted butter, eggs, buttermilk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
6. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

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