Gluten-Free Blueberry Muffins

Name: Gluten-Free Blueberry Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 dozen
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 2 large eggs, room temperature; 1/2 cup 2% milk; 1 teaspoon vanilla extract; 2 cups gluten-free baking flour (with xanthan gum); 2 teaspoons baking powder; 1/4 teaspoon salt; 2 cups fresh or frozen unsweetened blueberries; Coarse sugar

Total Time Prep: 20 min. Bake: 25 min.

Yield 1 dozen

Test Kitchen Approved

Taste of Home's Test Kitchen developed the perfect gluten-free blueberry muffins. Keep this recipe handy!

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup 2% milk
1 teaspoon vanilla extract
2 cups gluten-free baking flour (with xanthan gum)
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh or frozen unsweetened blueberries
Coarse sugar

Directions

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in milk and vanilla. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries. Fill paper-lined muffin cups three-fourths full. Sprinkle with coarse sugar.
Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 muffin: 251 calories, 9g fat (5g saturated fat), 52mg cholesterol, 214mg sodium, 41g carbohydrate (20g sugars, 1g fiber), 3g protein.

These gluten-free blueberry muffins will please everyone at the table. Fresh or frozen blueberries can be used. A topping of coarse sugar adds a bit of crunch. —Taste of Home Test Kitchen

Recipe Creator