Favorite Blueberry Muffins are easy peasy, one-bowl muffins that are so moist and tender. Gluten Free or not. 30-minute recipe.
Favorite Blueberry Muffins
Hi, it’s Lois, telling you about my Favorite Blueberry Muffins. Did you know that July 11 it National Blueberry Muffin Day? What a good excuse for making muffins.
These muffins are based on The Salty Marshmallow’s “Easy Blueberry Muffins” recipe, and they truly are easy. I made them gluten free and you would never know they don’t contain wheat. So delicious!
I use cupcake liners in my muffin tins when I make muffins. It makes them easy to remove from the tins (or freeze), and I generally freeze half the recipe so we don’t just sit down and eat every last one of them in a day. 🙂
What You Need
For this recipe, I used a large bowl, a wire whisk, measuring cups and spoons and one 12-muffin tin. Paper cupcake liners are helpful. But what you really want is a fabulous espresso machine so you can have delicious coffee with your muffins. Am I right?
Favorite Blueberry Muffins Recipe
Favorite Blueberry Muffins
This favorite blueberry muffin is light, fluffy and filled with blueberries. Simple 30-minute recipe. Gluten free (or not...it's up to you).
- 2 cups Bob's Red Mill One-to-One Gluten Free Baking Flour (or 2 cups white wheat flour for non-gluten free)
- 3/4 cup Turbinado sugar (or granulated white sugar)
- 2 teaspoons Rumford Baking Powder
- 1/4 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 cup almond milk (or cow's milk)
- 1/2 cup melted butter (cooled a bit) (or canola oil for vegan)
- 2 large eggs (or egg replacer for vegan)
- 1 teaspoon vanilla extract
- 2 cups blueberries (washed and stems removed)
Heat oven to 375F degrees.
Line a 12-cup cupcake pan with cupcake liners and set aside.
Put the flour, sugar, baking powder, salt and cinnamon in a large bowl and stir to combine ingredients.
Using a 4-cup measuring cup, wisk the milk, butter, eggs, and vanilla until well combined.
Pour the milk mixture into the bowl with the dry ingredients and whisk to combine.
Put a couple tablespoons of the batter into each cupcake liner.
Dump the blueberries into the remaining batter and stir gently.
Divide the blueberry batter evenly into the cupcake liners (on top of the batter you already put in each).
Bake at 375F degrees for 20-25 minutes until the cupcakes are slightly brown and a toothpick inserted comes out clean.
Eat warm or cold.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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