These Gluten Free Blueberry Muffins are truly amazing! These To Die For Blueberry Muffins are all you'll need for your next breakfast or brunch.
What Qualifies As A To Do For Blueberry Muffin:
Texture - Soft and fluffy, these muffins must hit the mark! We will not accept any dry muffins in this kitchen. These blueberry muffins use a combination of 3 gluten-free flours to create the best texture that will stay soft and pillowy for up to 4 days on the counter.
Taste - Of course, the taste is a huge factor! For me, these blueberry muffins are the perfect breakfast or brunch addition because they are sweetened to perfection, not sickeningly sweet but also not too "healthy" tasting. Fresh blueberry also adds loads of fresh and tart flavor to these muffins.
Appearance - This goes hand-in-hand with texture. A blueberry muffin that is tasty, will always have a moist crumb and look slightly shiny, ready to eat!
Blueberry Muffin Ingredients
To make these To Die For Blueberry Muffins, you will need a few simple ingredients:
- Gluten-free baking flour
- Almond flour
- Tapioca starch
- Baking powder
- Baking soda
- Granulated sugar
- LIGHT brown sugar
- Full Fat Oat milk
- Plant based butter
- Canola or vegetable oil
- Vanilla extract
- Fresh blueberries
How to Make Blueberry Muffins in Four Easy Steps
These are a 1-bowl blueberry muffin which means, minimal preparation and less dishes. Aren't these kinds of recipes the best?!
Step 1- First off, combine the dry ingredients in a large bowl. In this specific recipe, the dry ingredients do include the sugars as well. I know, they are typically not considered "dry" ingredients, but in this case, we are lumping them in.
One the dry ingredients are in the bowl, mix together until all combined. We want to make sure that the baking soda and baking powder are evenly distributed so that the muffins rise evenly and don't have a metallic taste.
Step 2- Next, make a well in the center of the dry ingredients with a spoon or rubber spatula and pour in the liquid ingredients. Whisk until a batter forms! Lastly, fold in the blueberries.
Step 3 - Measure roughly ⅓ cup batter into each muffin liner and fill almost all the way to the top! You can also try using mini muffins tins to make smaller muffins.
Step 4- Bake the muffins! Since I'm using a silicon muffin pan, I like to place the entire pan onto a sheet pan since it can be super flimsy. Don't worry about this layered method if using a regular sturdy muffin pan.
Now that your muffins are baked, let cool and dig in! I promise you'll be wowed by the texture of these To Die For Blueberry Muffins!
How to Store Blueberry Muffins
I like to store these muffins in a large sealed ziplock bag on the counter for 2-3 days. If longer, be sure to refrigerate or even freeze these muffins.
Other Dessert Recipes You'll Love
- Gluten Free Apple Pudding Cake with Caramel Syrup
- Gluten-Free Molten Chocolate Lava Cake
- Gluten Free Peanut Butter Chocolate Chip Cookies