Gluten Free Blueberry Muffins

The Best Quick and Easy Gluten Free Blueberry Muffins

Would you believe that my favorite muffins are actually gluten-free? I don’t actually follow a gluten-free diet, yet these gluten free blueberry muffins are my favorite muffins to bake! And everyone who’s tried them, loves these muffins!

Several years ago I came up with this gluten free blueberry muffin recipe while making snacks for a morning playdate. Several of my mama friends are gluten-free so I needed to come up with something that they could also eat. We had just harvested a bunch of fresh blueberries so I decided to use my Bob’s Red Mill Gluten Free Muffin Mix to make Blueberry Muffins. The result was a super moist, easy to prepare, blueberry muffin!

Our Family’s Favorite Blueberry Muffins

These Gluten Free Blueberry Muffins are now a family favorite and they are sooo yummy! I’ve adapted the Bob’s Red Mill Gluten Free Muffin Recipe and I love how delicious these blueberry muffins are. While our family is not “gluten free,” we absolutely love the texture and taste of these muffins. We keep this muffin mix on hand and make these muffins on a regular basis. We also love making Raspberry Gluten Free Muffins too! These muffins are perfect for breakfast or even an after school treat!

Picking Fresh Blueberries For Muffins

Each summer we grow our own blueberries in the garden. We always like to freeze a bunch of blueberries. Then we are able to use the blueberries in smoothies and baking throughout the year. When we don’t have enough blueberries at home, we will even go to the local blueberry farms and pick more berries!

Fresh blueberries from the garden taste great in this recipe. Sometimes we even add shredded coconut flakes or oats to the recipe to add texture to these muffins.

The secret to making these muffins really shine is the Bob’s Red Mill Decorative Sparkling Sugar. Before putting the muffins into the oven, I sprinkle just a pinch of this sugar to the tops of the muffins. When they come out of the oven, they have a beautiful shine to them!

I hope you will enjoy these blueberry muffins as much as we do! If you do try making them and like them, I’d love to hear from you! Also, you can PIN this recipe to Pinterest so you can come back and make the recipe later! Enjoy!

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Print Recipe

Gluten Free Blueberry Muffins

Adapted from Bob's Red Mill Gluten Free Muffin Recipe These gluten free blueberry muffins are a family favorite! They are easy to make and taste delicious!

Course

Breakfast

Cuisine

Gluten Free

Keyword

blueberries, breakfast, gluten free, muffins

Prep Time

10 Minutes

Cook Time

22-25 Minutes

Servings

Muffins

Ingredients

• 1 Bag Bob's Red Mill Gluten Free Muffin Mix
• 1/2 Cup Vegetable Oil (Can substitute Coconut Oil)
• 1 Cup Milk
• 2 Eggs
• 2 Tsp's Cinnamon
• 2 Tsp's Vanilla Extract
• 1 1/2 Cups Blueberries If using frozen blueberries, you will want to let them defrost first or you will need to increase your baking time.
• Pinch Bob's Red Mill Decorative Sparkling Sugar

Course Breakfast Cuisine Gluten Free Keyword blueberries, breakfast, gluten free, muffins Prep Time 10 Minutes Cook Time 22-25 Minutes Servings Muffins Ingredients 1 Bag Bob's Red Mill Gluten Free Muffin Mix 1/2 Cup Vegetable Oil (Can substitute Coconut Oil) 1 Cup Milk 2 Eggs 2 Tsp's Cinnamon 2 Tsp's Vanilla Extract 1 1/2 Cups Blueberries If using frozen blueberries, you will want to let them defrost first or you will need to increase your baking time. Pinch Bob's Red Mill Decorative Sparkling Sugar

Instructions

1. Preheat oven to 400°F.
2. Line Muffin Pan with Paper Baking Cups.
3. Combine muffin mix, oil, milk, and eggs in a mixing bowl. Mix until well combined.
4. Add 2 teaspoons cinnamon and 2 teaspoons Vanilla Extract to mix. Stir until well combined.
5. Add 1 to 1 1/2 cups blueberries to mixture. Fold in, being careful not to smash blueberries.
6. Spoon batter into prepared muffin pan. (I like to use a 1/4 c measuring cup to measure out the batter). Fill muffin tins 3/4 of the way full with mix.
7. Sprinkle Bob's Red Mill Decorative Sparkling Sugar to the tops of the muffins.
8. Bake until muffins are golden brown, 22-25 minutes. Cool in pan for 5 minutes. Remove muffins from tin and cool on a wire rack.
9. Enjoy!

Recipe Notes

*If using frozen blueberries, you may need to increase your total baking time. These muffins can easily be reheated. If reheating, first brush the tops with egg whites and then sprinkle Bob's Red Mill Decorative Sugar on top.

 

 

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