Easy Homestyle Gluten-Free Blueberry Muffins

Say hello to the gluten-free blueberry muffins that have stolen my husband’s heart—and will wow yours too!  These fluffy, home-style muffins are bursting with juicy blueberries and the perfect balance of sweetness (without refined sugar!). Whether you’re whipping up a quick breakfast or treating yourself to a cozy snack, these are bound to become your new favorite. Trust me, one bite and you’ll see why they’re the ultimate crowd-pleaser!

Homestyle Blueberry Muffins

Ingredients:

  • 3/4 cup milk (dairy or dairy-free will work)
  • 2 tsp lemon juice
  • 1/3 cup butter, softened or neutral oil of choice
  • 3/4 cup maple syrup or sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 + 3/4 cup + 2 tsp 1:1 gluten-free flour, divided
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 + 1/2 cups wild blueberries (wild blueberries work best for their smaller size)
  • 2 tbsp turbinado or raw sugar (optional)

Directions:

  1. Mix together the milk & lemon juice & set aside.
  2. In a separate cream together the butter & maple syrup.
  3. Mix in the eggs, vanilla & almond.
  4. Mix in the flour, baking soda & salt.
  5. Mix in the milk & lemon juice mixture until smooth. Do not over-mix.
  6. In a separate bowl, sprinkle the blueberries with 2 tsp of flour & carefully stir.
  7. Gently fold the blueberries into the batter.
  8. Sprinkle the top with turbinado sugar (optional)
  9. Scoop the batter into a greased muffin pan and bake at 375°F for 25-30 minutes. Makes 12 muffins.


Enjoy!

4 responses to “Easy Homestyle Gluten-Free Blueberry Muffins”

    • You can, I’ve done it. They turn out a bit sweeter with a honey flavor. They will also likely brown more when baking (honey tends to do that). I personally prefer the maple syrup or sugar, but you can certainly use honey! If you often bake with honey, you may prefer them more!

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