Indulge in delightful gluten-free blueberry muffins that are bursting with juicy, antioxidant-rich blueberries. These moist and tender treats are perfect for those with dietary restrictions. Enjoy the delectable combination of sweet blueberries and a soft, fluffy texture in every bite!
Pour the wet ingredients into the dry. Fold together about 10 times.
Add the flour coated blueberries to the batter. Fold another 5 times.
Fill your muffin cups nearly to the top, you should have just enough batter for 6 full muffin cups.
Sprinkle the remaining ¼ C of berries over the tops of the muffin batter.
If you're using the streusel, break it into chunks with your hands and sprinkle over the tops of the muffins.
Bake in preheated oven for 2-3 minutes, then reduce the temperature to 375 baking an additional 25 minutes. Muffins will be done when the tops spring back when gently poked.
Remove from oven and cool in the pan for no more than 10 minutes. Remove to a wire rack to avoid moisture at the bottom of the muffins.
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Notes
Substitutions & Variations:
If you're not dairy free, use regular milk in the same measure.
To make these vegan, replace the egg with ⅓ cup of applesauce.
Replace 1 teaspoon of vanilla with ¼ teaspoon almond extract and top the muffins with sliced almonds.
Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, place container in the refrigerator. Freezing: Once muffins are completely cooled, wrap individually with plastic wrap and place in a freezer safe container. Store up to 3 months. Thaw overnight in the refrigerator before serving.Reheating: Reheat individual muffins in the microwave on high for about 15 seconds or until warm.