Gluten-Free Blueberry Muffins (Dairy-Free)

Are you hungry for some muffins? Then you need to make these gluten-free blueberry muffins. They’re super easy to make and are so good.

Make these for your family, make them for friends, and make them for yourself. They’re perfect for breakfast or for a snack. Plus these muffins freeze well, so you can have an easy breakfast later on.

One of the most delicious parts of these muffins is when the blueberries just sort of pop with flavor when you bite into one.

How to Make Gluten-Free Blueberry Muffins:

Preheat oven to 350°. Grease bottoms of 12 muffin cups or place cupcake liners in each cup.

In a medium bowl whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.

In a large bowl using a hand or stand mixer cream together the softened buttery spread and sugar.

Then beat in the eggs and vanilla. Next, mix in the almond milk.

Add the flour mixture to the batter and mix until combined. Then fold in the blueberries. Fill muffin cups about 3/4th  full. And bake at 350° for 30 minutes or until golden brown and a toothpick test comes out clean.

Remove the muffins from the oven and let them sit in the pan for about 5 minutes to finish cooking and setting up.

Use a butter knife or a plastic knife to run around the edges of the muffins to loosen them before lifting them out of the pan.

Carefully lift muffins out of the pan and place them on a wire rack to continue to cool.

Enjoy these delicious muffins warm or cool.

To Store Gluten-Free Muffins:

Allow muffins to completely cool before storing in a covered container for up to 3 days or freeze in a freezer bag for up to 3 months.

Special Ingredients for Gluten-Free Blueberry Muffins:

• Buttery Spread: The buttery spread that I use for this recipe is Smart Balance. Earth Balance could also be used. To soften buttery spread set it out on the counter for 10-15 minutes and it will get soft.
• Gluten-Free Flour Mix: The all-purpose gluten-free flour mix that I use is Better Batter. It can be purchased on Amazon or the Better Batter website. I’ve had consistently good results using this blend.
• Other gluten-free flour blends that are popular are Pillsbury Gluten-Free Flour and King Arthur’s Gluten-Free Flour.
• Blueberries: You can use fresh or frozen blueberries. If using frozen blueberries do not thaw before mixing into the batter.
• Not dairy-free? Replace the buttery spread with real butter and the almond milk with regular milk.

How to Measure Gluten-Free Flour:

When baking with gluten-free flours it’s really important how you measure the flour. Fluff first and then use the scoop and sweep method.  

1. Fluff: Before measuring out your flour use a spoon or whisk to fluff the flour in the container- mostly the top portion. Be sure to fluff any flour that you will be measuring. To fluff simply stir around the flour lifting it and letting it fall back loosely.
2. Scoop and sweep: Use a large spoon to lightly scoop up the flour and place it into the measuring cup. Fill up the measuring cup and then use the handle of the spoon and scrape it across the top of the measuring cup to level off the excess flour. Let the excess fall back into the container. You can also use a knife to level off the flour.

More Gluten-Free Muffins You’ll Love:

Strawberry Muffins
Pumpkin Chocolate Chip Muffins
Applesauce Muffins
Banana Chocolate Chip Muffins
Low-Carb Lemon Blueberry Muffins

Gluten-Free Blueberry Muffins (Dairy-Free)

★★★★★ 5 from 1 reviews

• Author: MamaShire
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Oven
• Diet: Gluten Free

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Description

Are you hungry for some muffins?  These are super easy to make and are so good.

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Ingredients

Scale 1x2x3x

2 cups gluten-free flour (I use Better Batter Gluten-Free Flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup buttery spread, softened* (Smart Balance or Earth Balance)
2 eggs
1 teaspoon vanilla
1/2 cup almond milk
1 cup blueberries, fresh or frozen (do not thaw)   

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Instructions

Preheat oven to 350°. Grease bottoms of 12 muffin cups or place cupcake liners in each cup.

In a medium bowl whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.

In a large bowl using a hand or stand mixer cream together the softened buttery spread and sugar.

Then beat in the eggs and vanilla. Next, mix in the almond milk.

Add the flour mixture to the batter and mix until combined.

Then fold in the blueberries.

Fill muffin cups about 3/4th  full. And bake at 350° for 28-30 minutes or until golden brown and a toothpick test comes out clean.

Remove the muffins from the oven and let them sit in the pan for about 5 minutes to finish cooking and setting up.

Use a butter knife or a plastic knife to run around the edges of the muffins to loosen them before lifting them out of the pan.

Carefully lift muffins out of the pan and place them on a wire rack to continue to cool.

 

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Notes

* To soften the buttery spread leave on the counter for 10-15 minutes.

Keywords: gluten-free muffins, gluten-free breakfast, blueberry muffins, gluten-free recipes