Quick Gluten Free Blueberry Muffins are wonderful as part of a healthy and quick breakfast. It’s super easy to double this recipe and freeze some of the muffins for later.
I love fresh blueberries and muffins. Often times I will have a muffin and scrambled eggs for breakfast or I will just have a muffin as a mid-day snack. This particular recipe has been in my recipe box for years and is a great ‘gluten free standard muffin’ recipe. You can simply leave out the blueberries for just a plain muffin or you can substitute the blueberries with fresh Bing cherries, fresh chopped apricots, dried pineapple chunks, etc… just use your imagination!
- 1 cup fresh blueberries
- 2 eggs
- 2 tsp gluten free baking powder
- 1 tbsp ground flax meal
- 1 cup gluten free flour
- 1 tbsp potato starch
- 1/4 tsp salt
- 2 tbsp shortening
- 1/4 cup sugar
- 1/4 tsp vanilla
- 1/2 pecans
- 1/2 cup milk
The recipe starts by mixing all of the dry ingredients together: gluten free flour, sugar, salt, baking powder, potato starch and flax meal.
*If you allergic to corn, are on a gluten free diet or if you are on a low sodium diet, you may be interested in a great product I have used for years called HAIN Pure Foods Featherweight Baking Powder – sodium free, gluten free, corn free and aluminum free! It is also certified Kosher. The ingredients are simply Monocalcium Phosphate, Potato Starch and Potassium Bicarbonate. No artificial additives or preservatives. Works perfectly and I use it in all of my baking products; plus you will not taste that ‘tinny’ taste from using baking powder with aluminum in it. If you can’t find this product in your local grocery store you can find it here: Hain Pure Foods Baking Powder Sodium Free, Gluten Free, 8 Ounce Box
Next, add the eggs, shortening, milk and vanilla. Gently stir in the chopped nuts and blueberries. (This looks yummy already!)
The mixture will be super dense and super thick, but do not be alarmed… it is suppose to be this way. Fill the muffin tin wells all the way to the top. The muffins will not rise much so don’t worry about them overflowing the pan.
Bake at 350 degrees for 25 – 30 minutes, or until golden brown on top and a toothpick comes out ‘clean’ when inserted into the center of the muffins.
Allow the muffins to cool for 15 minutes, run a table knife around the edges to loosen the muffins from the muffin tin, then gently remove from pan and place on a cooling rack or cutting board. I place my muffins on a large wooden cutting board with a sheet of waxed paper. Cool completely and store in an air-tight container. You can also freeze these for use at a later time.
Presentation can be just as important as taste! So… I just have to show off a set of dessert plates I recently purchased from a local store. I loved them the moment I saw them on the shelf and I knew I wanted to buy them.
Here are several other small square plates sets that are super cute!
Serve the muffins with butter and/or blueberry jam! These muffins are absolutely delicious and your taste buds will say, “Thank you!”
What’s your favorite muffin recipe?
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