Indulging in delicious baked goods while adhering to a gluten-free diet can be a delightful experience, especially when it comes to the Best Gluten-Free Blueberry Muffins. Bursting with juicy blueberries and a moist, tender crumb, these muffins are not only a treat for those with gluten sensitivities but for anyone who appreciates a scrumptious, homemade baked good.
– 2 cups gluten-free all-purpose flour– 1 teaspoon baking powder– 1/2 teaspoon baking soda– 1/2 teaspoon salt– 1/2 cup unsalted butter, softened– 3/4 cup granulated sugar– 2 large egg– 1 teaspoon vanilla extract– 1 cup buttermilk– 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with a bit of butter to prevent sticking.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done using an electric mixer on medium speed for about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the blueberries, ensuring even distribution throughout the batter. Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.