Gluten Free Blueberry Muffins

These gluten free blueberry muffins are soft and fluffy! They have a hint of lemon flavor. These muffins are made in one mixing bowl. Only 25 minutes total from start to finish. Great for a quick breakfast or afternoon snack.

Author: Organically Addison

Meal Type: Breakfast

Cuisine: Other

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 12 muffins

Calories: 235 kcal per serving

Ingredients

½ cup - unsalted butter
1 cup - granulated sugar
1 tsp - vanilla extract
2 - eggs
½ cup - milk
1 tsp - lemon juice
½ tsp - lemon zest
2 cups - gluten free 1-1 flour
1 ½ teaspoons - baking powder
1 pinch - sea salt
1 ½ cups - fresh blueberries
1 tbsp - gluten free 1-1 flour
2 teaspoons - granulated sugar

Instructions

First, preheat oven to 400 degrees Fahrenheit. Line a muffin pan with muffin liners or spray with nonstick spray.
In the bowl of a stand mixer, add room temperature butter and 1 cup granulated sugar. Mix for 2 minutes, until no clumps of butter remain.
Add in eggs and vanilla extract. Stir to combine.
Then, add in milk, lemon juice and lemon zest. Stir to combine.
Add in gluten free flour, baking powder and sea salt. Stir to combine.
In a small bowl, toss blueberries with 1 tablespoon gluten free flour. Then, fold blueberries into muffin batter.
Use an ice cream scoop to scoop batter into muffin liners. Fill almost to the top.
Sprinkle granulated sugar on top of each muffin if desired. Bake for 15 to 17 minutes or until toothpick inserted comes out with moist crumbs.
Lastly, remove from oven. Allow muffins to cool for 5 minutes in pan before carefully removing them.

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