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Homemade Gluten Free Muffins

These homemade gluten free muffins are incredibly light, fluffy, and easy to make. Perfect for breakfast, snacks, or a sweet treat, they can be customized with blueberries, chocolate chips, or nuts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups gluten free all-purpose flour blend with xanthan gum
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted (or dairy-free alternative)
  • 3/4 cup milk dairy or non-dairy
  • 2 large eggs or flax eggs for vegan
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries or chocolate chips, nuts, etc.

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula
  • measuring cups
  • measuring spoons
  • cooling rack

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together gluten free flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk melted butter, milk, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  5. Fold in the blueberries (or your chosen mix-ins) gently.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes, until golden and a toothpick inserted in the center comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. For extra moisture, add 1 tablespoon of yogurt or applesauce to the batter. If using a gluten free flour blend without xanthan gum, add 1/2 teaspoon of xanthan gum to the dry ingredients.