To Die For Blueberry Muffins

5 from 1 vote

These moist and tender To Die For Gluten Free Blueberry Muffins are such a great breakfast or brunch treat prepared in only 15 minutes.

Course Muffins

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Servings muffins

Calories 281kcal

Author Dalya Rubin

1 cup gluten free flour I recommend Bob's Red Mill Gluten Free 1 to 1 Baking Flour
1 cup finely ground blanched almond flour
½ cup tapioca starch
3 teaspoon baking powder
1 teaspoon baking soda
½ cup granulated sugar
½ light brown sugar can add up to ¾ cup if you like sweeter muffins
¼ teaspoon salt
1 cup full fat oat milk or whole milk
4 tablespoons plant based unsalted butter (or dairy butter) I use vegan butter, melted
4 tablespoons canola oil or vegetable oil
2 large eggs
1 tablespoon pure vanilla extract
8 oz fresh blueberries about 1 ¼ cups

Preheat the oven to 400°F and grease or line a 12-count muffin tin with cupcake liners. If using a silicone muffin tin, grease with cooking spray.
In a large bowl, whisk together the gluten-free flour, almond flour, tapioca, baking powder, baking soda, granulated sugar, brown sugar and salt. Mix until well combined.
Use your rubber spatula or spoon to make a well in the center of the dry ingredients. Add oat milk, butter, oil, eggs, and vanilla extract. Mix until a batter forms.
Fold in blueberries until combined.
Scoop about ⅓ cup batter into each muffin liner. You may have extra batter at the end to make an additional 2-3 muffins; cook later or add to a second pan if you have.
Bake muffins for 5 minutes at 400°F, then lower the oven temperature to 350°F and bake for an additional 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Allow muffins to cool before popping out of the pan and eating or storing.

Bob’s Red Mill Gluten Free 1 to 1 Baking Flour - You can use an alternative brand gluten free 1 to 1 baking flour, but I've only tested this recipe with the Bob's Red Mill version.
I prefer Light Brown Sugar in this recipe, opposed to Dark Brown Sugar, because it makes for a muffin lighter in color - more visually appealing, but both delicious!
Full Fat Oat Milk - If you don't have access to this, you can use almond milk or any other dairy-free alternative. If you eat dairy, feel free to swap for Whole Milk