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5 from 1 vote

Gluten free Blueberry Muffins

Soft and moist gluten free blueberry muffins that are bursting with flavor! They're perfect for a "healthy" breakfast item or snack on the go. This bakery-style muffin recipe is simple, easy, and made in just one bowl.
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Muffins
Cuisine: American
Keyword: gluten-free blueberry muffins, healthy blueberry muffins
Servings: 12 Muffins
Calories: 202kcal
Author: Ansley Beutler

Ingredients

  • 1 box King Arthur Gluten-free Muffin Mix
  • 3 eggs room temperature
  • ¾ cup almond milk plain and unsweetened
  • ¼ cup coconut oil melted
  • 1 tablespoon lemon juice approx. ½ lemon
  • 1 teaspoon vanilla
  • 2 cups blueberries washed and dried
  • cane sugar to top (optional)
US Customary - Metric

Instructions

  • Preheat oven to 425 F. In a large bowl, beat the eggs with the almond milk, coconut oil, lemon juice, and vanilla until well mixed.
  • Add the box of King Arthur Gluten-free Muffin Mix to the bowl and fold into the batter with a rubber spatula. Be sure not to over mix this step. Fold the blueberries into the batter.
  • Place muffin liners into each cavity of a muffin pan and fill ⅔ of the way full with the batter. If desired, sprinkle a pinch of cane sugar on top.
  • Bake in the oven for 7 minutes. Keeping the muffins in the oven, lower the temperature to 350 F and continue to bake for another 10 - 12 minutes until the edges of the muffin are golden brown. Let cool slightly before enjoying!

Notes

Oven temperature : Don't open the oven door when changing the oven temperature. Simply add a timer for 7 minutes at 450 F and once it goes off, lower the oven temperature to 350 F and continue to bake for another 10 - 12 minutes.
Customizations : Feel free to add chopped nuts or white chocolate chips to the batter in addition to the blueberries. Or switch up the blueberries with another mix-in like strawberries or chocolate chips.
Storing : These blueberry muffins store well and can be enjoyed over the course of a week. To store, transfer the cooled muffins to an airtight container. They will stay fresh for 5 - 7 days out on the counter.

Nutrition

Calories: 202kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 36mg | Potassium: 36mg | Fiber: 1g | Sugar: 3g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg