Gluten-free muffins can get a bad rap for being heavy and dry, but NOT these! Not a heavy, dry crumb anywhere to be found with this recipe. This recipe is sure to become a fast favorite with their crunchy top and tender insides they are such a delight!
Here's what you will need:
-Fresh or Frozen Blueberries
-Buttermilk (see notes at the bottom for substitute)
If you're looking for more gluten-free breakfast recipes, check these out!
Gluten Free Blueberry Muffins
Perfectly tender and incredibly addicting! These gluten-free blueberry muffins have a sparkly sugar crust on top and are moist on the inside, just bursting with fresh blueberries!
What You Need
1 cup Blueberries (fresh or frozen)
2 eggs (large)
1/2 cup Butter, salted
1/2 cup Buttermilk* (see notes for substitution)
1 cup + 4 tablespoons granulated sugar, divided
2 tsp Baking Powder
1/4 tsp Kosher salt
1/2 tsp Cinnamon, ground
2 tsp Vanilla extract
2 cups gluten-free All Purpose flour
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon: set aside.
In another bowl, toss the washed berries with 1 tablespoon of flour.
In the bowl of an electric mixer, beat the butter for 1 minute until creamy.
Add 1 cup and 2 tablespoons of sugar and cream together for roughly 1-2 minutes or until the mixture is light and fluffy. Stop and scrape down the sides.
With the mixer on a low setting, add the eggs one at a time and waiting until each is mixed in well before adding the next egg.
Add the vanilla and almond extract. Add half of the prepared flour mixture, followed by all the buttermilk, and then finally the remaining flour until it is well combined.
Fold the floured berries into the batter until just combined.
Divide the batter into the prepared muffin pan.
Sprinkle the muffins with the remaining 2 tablespoons of sugar.
Place the muffin pan in the oven and immediately drop the oven temperature to 375ºF. Bake the muffins for 26-32 minutes or until the muffins are cooked through. Cool for 10 minutes in the pan then transfer to a wire rack to cool completely.
Buttermilk substitute: 1/2 cup milk with 1/2 tsp lemon juice.
Salted Butter substitute: just up the salt to ½ teaspoon total