Name: Gluten Free Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 65 min
Ingredients: 1/2 Cup Butter (softened); 3/4 Cup White Granulated Sugar; 2 Large Eggs; 1 tsp Vanilla; 1/2 tsp Salt; 2 tsp Baking Powder; 1/2 Cup Milk; 2 Cups Namaste Gluten Free Flour; 1 Pint Blueberries; Additional White Sugar for Topping (optional)

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My kids love when I make muffins. I’ve told you before how they will leave bananas to get too ripe, just so I will make my yummy banana bread. Today I bought a pint of blueberries and decided to make blueberry muffins for school lunches this week. I haven’t made plain, from scratch blueberry muffins before. However, let me tell you, these gluten free blueberry muffins are delicious!

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Namaste Foods Gluten Free Organic Perfect Flour Blend, 48 Ounce Wilton Recipe Right Non-Stick 6-Cup Standard Muffin Pan, Set of 2, Silver Wilton Elegance Cupcake Liners, 150-Count

5 from 1 vote

Gluten Free Blueberry Muffins

Delicious recipe for gluten free blueberry muffins.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword blueberry muffins, gluten free, muffins

Prep Time 10 minutes

Cook Time 25 minutes

Cool 30 minutes

Total Time 1 hour 5 minutes

Servings 12 Servings

Calories 252 kcal

Ingredients

1/2 Cup Butter softened
3/4 Cup White Granulated Sugar
2 Large Eggs
1 tsp Vanilla
1/2 tsp Salt
2 tsp Baking Powder
1/2 Cup Milk
2 Cups Namaste Gluten Free Flour
1 Pint Blueberries
Additional White Sugar for Topping optional

Instructions

Cream together the butter and the sugar. While the stand mixer is running, add your eggs one at a time.
Next add your vanilla extract. Make sure to mix it thoroughly. Now add the salt and baking powder. Mix well.
This next part, you will want to mix with a spoon so you don't over mix the gluten free flour. Add 1 cup of your gluten free flour and begin to mix. Add 1/4 cup of your milk and mix well. Add the rest of the gluten free flour and milk and mix. Remember, do not over mix.
Fold in your blueberries. Cover the mixing bowl and put in the fridge for 1 hour.
Once your 1 hour is up, preheat the oven to 425°. Fill your muffin liners all the way to the top (trust me). Sprinkle a little bit of sugar on each muffin, if you choose. Bake at 425° for 8 minutes. Then reduce your oven temp to 350° and bake for an additional 17 minutes.

Recipe Notes

Please note that the calories for this recipe are for the exact brand of ingredients I used. You will want to double check with your specific brand. I used My Fitness Pal to calculate the recipe.

Are the Gluten Free Blueberry Muffins Good?

I don’t know why I was ever nervous about making these muffins. They are delicious! So full of blueberry deliciousness. The kids made their lunches and made sure to add a muffin to their lunch. While they don’t have to eat gluten free, they prefer the baked goods I make with the Namaste gluten free flour. By all means, if you do not follow a gluten free lifestyle, make this with regular flour. It will still turn out just as good!

Why Refrigerate the Batter?

A long time ago, I was told by someone that does a TON of baking (and gets paid for it), that if you want to have amazing muffins or cupcakes, then you need to put the batter in the fridge before baking. The other key step is to bake it at a super high temp for the first 8 minutes or so. There is some scientific reason as to why, and to be honest, I don’t remember that part. I just do it and it works! Try it! You will be scared to fill the muffin liners all the way up, but just trust me. I’ve never had it spill over ever!

Wilton 2103-1112 Scoop-It Batter Spoons, Set of 3 Libbey Acaciawood Footed Round Wood Server Cake Stand with Glass Dome AmazonBasics Reusable Silicone Baking Cups, Muffin and Cupcake, Pack of 12