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Quick and easy is my kind of morning meal. It, of course, also always involves coffee too. Make ahead breakfasts are even better in my book. The less I have to add to my already hectic morning the better.
Simplicity and ease are what makes this gluten-free blueberry muffin recipe one of my families morning favorites.
If I’m planning for leftovers or feeding a crowd, I often double this recipe. My husband and son adore these muffin and devour them in mere minutes. I have actually hidden 1 or 2 so that I could make sure I could enjoy them with my coffee the next day. Anyone else hide food from their boys? I’m not sure where they put it, but if I don’t set portions aside for myself, I better be ready to accept that despite my best efforts I will not be enjoying the treat.
I’m severely anxious about feeding my son as a teenager. I remember how much my brother ate as a child. If that is any indication as to what is to come I better start saving, lol.
To make these delicious muffins I used gluten free flour and my standard recipe from before I found out I was gluten intolerant. I’m finding that a lot of my recipes are still great when I swap out standard flour for Cup 4 Cup gluten-free flour. It is by far my favorite GF flour and has become a staple in my household.
This recipe is super quick to pull together and is the same basic batter I use for all my muffin recipes. Later this month I will share my Lemon Poppy Seed muffin recipe which is delicious!
For this batch, I used fresh blueberries because I happened to have them on hand. I prefer fresh, but I have found that frozen works well too. So, if you can’t get your hands on juicy, fresh blueberries then feel free to reach for the frozen berries.
I also use vanilla bean paste in most of my baking recipes. You can use pure vanilla extract instead of the paste, but I don’t think it has the depth of flavor that the paste does. In my opinion, vanilla beans are best, but they can be pricey and don’t keep near as long, so I opt for the paste most days. Use whichever you prefer. The measurements are equivalent when substituting one for the other.
Ready to start baking this gluten free blueberry muffin recipe?
In a large bowl, combine the flour, baking powder, salt, and sugar. Mix well. Create a well in the mixture and add your milk, egg, vanilla, and oil. Mix all ingredients being sure each is thoroughly combined. Fold in the blueberries carefully, so they do not burst and spoon the batter into a greased muffin tin. You can use muffin pan liners if you choose, which will give a softer finish to the muffin instead of a crust. I personally like the crust, so I use a greased pan every time. Bake the muffins in a 350-degree oven for 23 minutes and cool on a baking rack. Serve with coffee or tea and fruit for a delicious and quick breakfast your whole family will love.
Be sure to share this recipe and also check out our quick and easy breakfast smoothie bowl, banana nut oatmeal, and strawberry overnight oats!
| Prep Time | 5 minutes |
| Cook Time | 23 minutes |
| Passive Time | 0 minutes |
| Servings |
muffins
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- 1 1/2 cups gluten free flour
- 3/4 cup granulated sugar
- 1/2 teaspoon Salt
- 1 1/2 teaspoon baking powder
- 1/3 cup milk
- 1/3 cup vegetable oil
- 1 whole egg
- 1 teaspoon vanilla bean paste
- 1 cup blueberries
Ingredients
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Rate this recipe!
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- Preheat your oven to 350 degrees
- In a large mixing bowl combine dry ingredients
- Create a well in the center and add oil, milk, vanilla, and the egg
- Mix thoroughly
- Fold in blueberries
- Spoon batter into greased muffin tin
- Bake for 23 minutes
- Remove from oven and cool on baking rack
- Serve or store in airtight container for a treat later on
Jules Shepard
May 16, 2018Just love a good blueberry muffin! These look great!
Sam | Away She Went
May 17, 2018I’m convinced that nothing is better in the morning than a fresh blueberry muffin! These look delicious and I love that they’re gluten free! I’m going to have to make these one weekend!
Sarah
May 17, 2018These look amazing, the texture is perfect! I need to whip some up, maybe this weekend!
Jereann Zann
May 17, 2018I love blueberry muffins and these look perfect!! Looks like the only sub I’d need to make for my fam is non dairy milk so should be a simple substitute 🙂
Alicia Pope
May 18, 2018I don’t have kids, but I’m always hiding food to make sure i don’t go hungry. It must be something about knowing we can’t eat everything. We just want to be prepared! And being hungry sucks.
linda spiker
May 18, 2018Comfort food! So lovely!
Kaila (The Wanderlust Celiac)
May 18, 2018Yum! These looks simply scrumptious. Sounds like you’ll have your hands full feeding a teenager, but it’s good you have so many tasty and filling recipes!
Alisa Fleming
May 18, 2018Those are absolute perfection! I love that you used vanilla paste, too. I’ve been getting into that ingredient quite a bit lately.
Sara
May 19, 2018Yum! Blueberry muffins are one of our favorites – but I would love to try making them gluten free! These look amazing, and still full of flavor! <3
R
November 30, 2018Will frozen blueberries work?
Leslie Morrison
December 3, 2018I would thaw them first, but I don’t see why not 🙂