Gluten Free Blueberry Muffins
Adapted from Bob’s Red Mill Gluten Free Muffin Recipe These gluten free blueberry muffins are a family favorite! They are easy to make and taste delicious!
Servings Prep Time
16Muffins 10Minutes
Cook Time
22-25Minutes
Servings Prep Time
16Muffins 10Minutes
Cook Time
22-25Minutes
Ingredients
Instructions
  1. Preheat oven to 400°F.
  2. Line Muffin Pan with Paper Baking Cups.
  3. Combine muffin mix, oil, milk, and eggs in a mixing bowl. Mix until well combined.
  4. Add 2 teaspoons cinnamon and 2 teaspoons Vanilla Extract to mix. Stir until well combined.
  5. Add 1 to 1 1/2 cups blueberries to mixture. Fold in, being careful not to smash blueberries.
  6. Spoon batter into prepared muffin pan. (I like to use a 1/4 c measuring cup to measure out the batter). Fill muffin tins 3/4 of the way full with mix.
  7. Sprinkle Bob’s Red Mill Decorative Sparkling Sugar to the tops of the muffins.
  8. Bake until muffins are golden brown, 22-25 minutes. Cool in pan for 5 minutes. Remove muffins from tin and cool on a wire rack.
  9. Enjoy!
Recipe Notes

*If using frozen blueberries, you may need to increase your total baking time.

These muffins can easily be reheated. If reheating, first brush the tops with egg whites and then sprinkle Bob’s Red Mill Decorative Sugar on top.