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Quick Gluten Free Blueberry Muffins

Thanks for sharing!

Quick Gluten-Free Blueberry Muffins are wonderful as part of a healthy wholesome breakfast. The recipe can easily be doubled and the muffins can be frozen for use later. My grandchildren love it when I take a batch of fresh blueberry muffins out of my oven! 

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Quick Gluten-Free Blueberry Muffins

I love fresh blueberries and I love muffins. Oftentimes 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! In addition, feel free to add additional ingredients like Bing cherries, fresh chopped apricots, dried pineapple chunks, and more.

If you are allergic to corn, are on a gluten-free diet, or a low sodium diet, you may be interested in a great product that I have personally used for years. Hain Pure Foods Featherweight Baking Powder is sodium free, gluten free, corn free and aluminum free, and certified Kosher. It works perfectly and you will not taste a ‘tinny’ taste from using baking powder with aluminum in it.  

Stack of gluten free blueberry muffins ready to serve.

You’ll find that the batter is very dense so fill your muffin tins approximately 2/3 full. Bake at 350 degrees in a preheated oven for 25 – 30 minutes or until golden brown.  

Allow the muffins to cool for 15 minutes then run a table knife around the edges to loosen the muffins from the muffin tin. (You can also use cupcake liners as shown in the picture above.) 

Quick Gluten-Free Blueberry Muffins

Serve warm gluten-free blueberry muffins with butter and/or blueberry jam. Allow the muffins to cool completely before storing them in an airtight container.

Quick Gluten Free Blueberry Muffins warm from the oven.

 

 

 

Nutrition

Calories

469 cal

Fat

29 g

Carbs

34 g

Protein

14 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Quick Gluten Free Blueberry Muffins

Yields 12 muffins

A delicious gluten free blueberry muffin recipe.

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 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

Instructions

  1. In a large mixing bowl, combine dry ingredients: gluten free flour, sugar, salt, baking powder, potato starch and flax meal.
  2. In a separate mixing bowl, combine eggs, shortening, milk and vanilla.
  3. Stir wet ingredients into the dry ingredients.
  4. Gently stir in the chopped nuts and blueberries.
  5. Spoon into a well greased muffin tin.
  6. Bake in a preheated 350 degree F oven for 25 to 30 minutes, or until golden brown.
  7. Serve warm.
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https://blessedbeyondcrazy.com/gluten-free-blueberry-muffins/

These muffins freeze well up to two weeks. When you need a quick breakfast, just grab one out of the freezer and reheat. 

Delicious gluten free blueberry muffins ready to eat.

As you know, the presentation of food can be just as important as its taste.

Quick Gluten-Free Blueberry Muffins

Another idea is to serve Quick Gluten-Free Blueberry Muffins with Homemade Rhubarb Strawberry Pineapple Jam! These muffins are absolutely delicious and your taste buds will say, “Thank you!”

Enjoy!

Linda

More great ideas:



Thanks for sharing!

{ 6 comments… add one }
  • Marissa Velasquez April 10, 2014, 10:40 am
    These muffins look amazing! I have been doing a lot of muffin recipes on my blog recently and will have to try these, as I have not gone down the gluten free path before! Thanks for sharing :)
    • Blessed Beyond Crazy April 10, 2014, 11:46 am
      Hi Marissa, My husband does not need to be on a gluten free diet, however, because I am gluten free he is usually eating the same foods as I am whenever we are home. Except for the texture, (gluten free recipes tends to be more dense and sometimes a little more crumbly than when using regular flour), he says that he can't tell any difference between the gluten free and regular baked products. Whenever I make a batch of muffins, neither one of us can wait until they are cool enough to remove from the pan. He loves them as much as I do. Thanks for visiting and I hope you enjoy trying these yummy blueberry muffins!

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