Gluten Free Buttermilk Blueberry Muffins

blueberry muffins on a wire rack, one cut open with blueberries on the inside and on top

Gluten Free Buttermilk Blueberry Muffins

These gluten free buttermilk blueberry muffins are the perfect staple for breakfast, as a snack or dessert. They're made with gluten free flour, creamy buttermilk, and fresh blueberries; they are absolutely delicious.

Course Breakfast, Snack

Cuisine American

Diet Gluten Free

Keyword healthy blueberry muffins

Prep Time 10

Cook Time 25

Servings

Calories 197kcal

Author Monica Stevens Le

Ingredients

1 1/2 cups gluten free flour blend see notes
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 large egg at room temperature
1 teaspoon vanilla extract
3/4 cup pure maple syrup see notes
3/4 cup buttermilk
1/2 cup avocado oil or coconut oil see notes
1 heaping cup blueberries plus extra, for topping
3 tablespoons cane sugar for topping

Instructions

Preheat the oven to 425 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a muffin tin with parchment liners and set aside.
Combine all of the dry ingredients in a large mixing bowl: flour, baking powder, salt, nutmeg, and cinnamon.
Make a well in the center and add the egg. Gently whisk and pour in the rest of the wet ingredients: vanilla, maple syrup, buttermilk, and oil. Gently mix until combined: about 1 minute. *Do not over mix; some lumps are fine.*
Very gently fold in the blueberries. Leave a few tablespoons for sprinkling on top.
Divide the batter amongst the liners. Top off with a few blueberries, and sprinkle with cane sugar.
Bake at 425 degrees Fahrenheit for 5 minutes, and immediately decrease the oven temperature to 375 degrees Fahrenheit. Cook for an additional 17-22 minutes, until they are golden brown around the edges and spring back when being gently poked with your finger.
Let cool in the pan for about 15 minutes before carefully removing and transferring to a wire rack to cool completely.
Enjoy with a nice glob of butter. They will keep in an airtight container in the refrigerator for up to 5 days.

Notes

Sweetener: Maple syrup can be substituted for regular white sugar.
Gluten free flour blend: I like to use Bob's Red Mill 1:1 Baking Flour, but you can alternatively use King Arthur: theirs is awesome, too!
Coconut oil: If using coconut oil, be sure it is melted but at room temperature.

Nutrition