Gluten Free Blueberry Muffins
Ingredients
- ½ cup butter at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup bananas mashed
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder gluten free
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups all-purpose gluten free flour
- ¼ cup milk
- 2 ½ cups blueberries fresh/frozen
Equipment
Instructions
- Heat oven to 375 degrees
- Grease 16 regular-size muffin cups (or 10 large size muffins)
- In bowl, mix butter until creamy1/2 cup butter
- Add sugars and beat until pale and fluffy1/2 cup granulated sugar, 1/2 cup brown sugar
- Add eggs one at a time, beating after each egg2 large eggs
- Beat in vanilla, bananas, baking powder & soda, and salt1/2 cup bananas, 1 teaspoon vanilla extract, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon baking soda
- With spoon, fold in half of flour then half of milk into batter, repeat *1 3/4 cups all-purpose gluten free flour, 1/4 cup milk
- Fold in blueberries2 1/2 cups blueberries
- Spoon into muffin cups
- Bake 15 to 20 minutes, until golden brown and springy to the touch
Nutrition Details
Calories -184.63kcal
Recipe Video
Recipe Notes
All-purpose gluten free flour mixes smoother using a countertop mixer/handheld mixer. Beat on medium to remove any clumps.
We tested baking these in both a convection oven and a countertop convection toaster oven. We much preferred these baked in the toaster oven.