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Is there anything better than a blueberry muffin fresh out of the oven? Yes! Gluten free blueberry muffins fresh out of the oven! We Nirvana Girls love to have homemade muffins on hand. They are great for breakfast, packed lunches or healthy snacks. They make a perfectly portable, eat on the go little morsel.
I’ve stepped up my muffin game. I need them to be close to sugar free and gluten free too of course. I experimented with this family favorite recipe several times until I got the moist consistency that eludes some gluten free baking. My secret weapon is yogurt! When I adapt a muffin recipe to make it gluten free, yogurt almost always makes an appearance. I also swap out the sugar for a granulated 1 to 1 baking stevia. We don’t even notice the difference in our baked goods.
These muffins are super quick and easy to whip up and don’t require any unusual ingredients. My only challenge is to enjoy a couple before they all disappear!
Gluten Free Blueberry Muffins
Ingredients:
- 1 3/4 cups gluten free flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter
- 1/2 cup 1 to 1 granulated stevia ( or sugar if you prefer)
- 1 egg
- 1 cup milk (I use almond)
- 1/4 cup yogurt
- 1 tsp pure vanilla
- 1 cup frozen blueberries
- 1 tbsp gluten free flour
Instructions:
Preheat oven to 400F. Line a muffin tin or use a silicone muffin pan. Mix together flour, baking powder and salt. In a second bowl, cream butter, and stevia. Beat in the egg until smooth. Then mix in the milk, yogurt and vanilla. Pour the wet ingredients into the dry ingredients and stir until everything is combined. Mix blueberries with remaining tablespoon of flour. Then fold them into the batter. Fill muffin tin and bake for 25 minutes until nicely browned and a toothpick inserted comes out clean. Let cool.
If you enjoy gluten free muffins, check out our other recipes:
Gluten Free Rhubarb muffins here.
Gluten Free Banana Chocolate Chip Muffins here.