Easy gluten free muffins are a breakfast staple in my house! These aren’t just any muffins; they’re a testament to the fact that gluten free baking can be both incredibly simple and outrageously delicious. After countless requests on Instagram for this recipe, I’m thrilled to finally share it with you.
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This recipe is perfect for busy mornings or a cozy weekend brunch. With this easy gluten free muffins recipe, you can enjoy a warm, delightful treat without spending hours in the kitchen – and without any complicated gluten free baking techniques.
Why You Will Love This easy gluten free muffins Recipe
These easy gluten free muffins are more than just a quick breakfast; they’re a comforting reminder of my grandmother’s kitchen, filled with the aroma of freshly baked goods. They’re incredibly easy to make, requiring minimal effort and ingredients you probably already have in your pantry.
What makes this recipe special is the perfect balance of a moist, tender crumb and a delightful burst of flavor in every bite. Plus, they are gluten free, making them a great option for those with dietary restrictions. Remember when I made these for my friend Sarah who has Celiac’s? She said they were the best muffins she’d had in years!
Ingredients Needed for This easy gluten free muffins Recipe
- 1 ½ cups gluten free all-purpose flour blend (with xanthan gum)
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup milk (dairy or non dairy)
- ⅓ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- ½ cup blueberries (fresh or frozen)
How to Make This easy gluten free muffins Recipe
- 1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
- 2. In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt. Make sure there are no clumps for the best results.
- 3. In a separate bowl, combine the milk, oil, egg, and vanilla extract. Whisk until well combined.
- 4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix the batter. A few lumps are okay!
- 5. Gently fold in the blueberries. For even distribution, toss the blueberries with a tablespoon of gluten free flour blend before adding them to the batter.
- 6. Fill each muffin liner about ¾ full.
- 7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- 8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. For even more delicious gluten free recipes check out this recipe for Easy Gluten Free Muffins 3!
How to Serve This easy gluten free muffins Recipe
These muffins are delicious on their own, warm or at room temperature, paired with a cup of coffee or tea.
- Spread with a little butter or cream cheese.
- Serve with a side of fresh fruit for a balanced breakfast.
- Dust with a sprinkle of powdered sugar for a pretty presentation.
- Serve them with fresh fruit and yogurt like our Easy Gluten Free Muffins recipe.
How to Store This easy gluten free muffins Recipe
- Refrigeration: Store the muffins in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual muffins in plastic wrap and then place them in a freezer bag. Freeze for up to 2 months.
- Reheating: Thaw frozen muffins at room temperature or in the refrigerator. Reheat in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for a few minutes until warmed through. They’re also delicious unfrozen like these Easy Gluten Free Muffins 2!
Tips to Make This easy gluten free muffins Recipe
- Ingredient swaps: Use almond milk or soy milk instead of regular milk for a dairy free option. You can also substitute the blueberries with chocolate chips, raspberries, or chopped nuts.
- Success tips: Measure the gluten free flour properly by spooning it into the measuring cup and leveling it off. This will prevent dry muffins.
- Common mistakes to avoid: Overmixing the batter can result in tough muffins. Mix until just combined. Also, make sure your baking powder and baking soda are fresh.
- Pro tips for best results: Let the batter rest for 10 minutes before baking. This allows the gluten free flour to absorb the liquid, resulting in a moister muffin.
Helpful Notes for This easy gluten free muffins Recipe
- The gluten free all purpose flour blend should contain xanthan gum to provide structure to your gluten free muffins.
- If using frozen blueberries, do not thaw them before adding them to the batter to prevent the batter from turning blue.
- Use a light colored muffin tin for even baking and to prevent the bottoms from browning too much.
Variation of This easy gluten free muffins Recipe
- Seasonal twists: Add pumpkin puree and pumpkin pie spice in the fall for pumpkin spice muffins. In the spring, try lemon zest and poppy seeds.
- Optional versions: Add a streusel topping made with gluten free flour, brown sugar, and butter for added sweetness and texture to your gluten free muffins.
- Creative modifications: Top with cream cheese frosting or a simple glaze for a more decadent treat.
What is the best gluten-free flour to use for muffins?
A blend of gluten-free flours, including rice flour, tapioca starch, and potato starch, often yields the best results. Look for a pre-made gluten-free all-purpose blend for convenience.
Can I use different flavorings in these easy gluten free muffins?
Yes, absolutely! Feel free to add blueberries, chocolate chips, nuts, or spices like cinnamon or nutmeg to customize the flavor to your liking.
How do I store leftover gluten free muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. You can also freeze them for longer storage.
Why are my gluten-free muffins dry?
Gluten-free baked goods can sometimes be dry. Make sure you are accurately measuring your flour and consider adding extra moisture, like applesauce or mashed banana, to the batter.
Conclusion
I hope you enjoy these easy gluten free muffins as much as my family and I do. They’re a simple, comforting treat that everyone can enjoy, regardless of dietary restrictions. Be sure to experiment with different variations and let me know what you come up with! Happy baking, and don’t hesitate to leave a comment if you have any questions about these easy gluten free muffins!
Easy Gluten Free Muffins: The Ultimate, Fluffy Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These easy gluten free muffins are a breeze to make and perfect for a quick breakfast or snack. Packed with flavor and naturally gluten free!
Ingredients
- 1 ½ cups gluten free all-purpose flour blend (with xanthan gum)
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup milk (dairy or non dairy)
- ⅓ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- ½ cup blueberries (fresh or frozen)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the milk, oil, egg, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Fill each muffin liner about ¾ full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: gluten-free, muffins, blueberries, easy
