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Sharing this recipe for the Best Gluten Free Muffins Ever. My friend Sarah shared this recipe and warm blueberry muffins with me. They were simply AMAZING! I haven’t been eating gluten free bread in months and the temptation was simply too much for me. I ate one, I ate two, I can’t lie, I ate the third!
She was kind and brought three fresh from the oven still warm and bubbly and it is true, I didn’t share them. In my defense my husband told me to indulge because he knows that I don’t get a warm fresh from the oven delicious gluten free muffin often (ok never) so I did.
This recipe was easy to prepare and can easily be frozen and then enjoyed daily for breakfast or for a special occasion. The recipe comes from A Girl Defloured.These are seriously the Best Gluten Free Muffins EVER! No one believes they are really gluten free they are that good!
You can use this Gluten Free Flour Mixture to prepare. I keep in on hand all of the time for baking gluten free. I hope you enjoy this recipe as much as I did. Thanks so much Sarah for sharing and to my husband for allowing me to be a little selfish!
Best Gluten Free Muffins
These are seriously the Best Gluten Free Muffins EVER! No one believes they are really gluten free they are that good!
Print Recipe
Prep Time:15 minutes mins
Cook Time:18 minutes mins
Total Time:33 minutes mins
Equipment
1 muffin tin
Ingredients
- 2 cups Gluten Free All Purpose Flour Blend
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 2 extra large eggs
- 1/2 cup milk
- 1/2 cup melted butter real butter
- 2 teaspoons pure vanilla extract gluten free
- 1 cup blueberries fresh or frozen
- 2 TBSP optional - turbinado (raw) sugar for sprinkling on the top of each muffin
Instructions
Preheat the oven to 400 degrees.
Spray the cups of a 12 cup muffin tin with gluten free cooking spray or line with paper liners. (I like to use oil instead of cooking spray)
Whisk the flour, sugar, baking powder, salt and xanthan gum together in a large bowl.
Add eggs, milk, butter and vanilla and whisk until smooth.
Fold in the blueberries, do not overmix.
Fill each muffin cup slightly more than half way.
Optional - Sprinkle each with 1 teaspoon turbinado sugar.
Bake 15-18 minutes, or until a toothpick inserted in the middle of the muffin comes out clean.
Serve warm with butter!
Notes
This recipe can easily be doubled or tripled and frozen.
Servings: 12 people
Cost: $5
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This is the BEST Gluten Free Muffin Recipe!Reply
These look amazing! Hope to try some time….need xanthan gum.
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I used Bob’s Red Mill 1:1 GF flour, it already has the xanthum gum in it! These muffins are delicious! I made strawberry today!Reply
Best muffins ever I made a batch and brought them in for my Co workers they were very surprised to find out that they were gluten free
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These are really good !!! I have been asked to make some more !!!!Reply
Question: on your blog about your gf flour mix you state you use 1 tsp of xantham gum per cup of gf flour mix. But in this recripe you only use 1/4 tsp with 2 cups of gf flour mix. Why the difference? ThanksReply
Best to follow the recipe exact and not the gf flour mix. However both should work just the same 🙂
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This recipe is so good and flexible…. I made it with blueberries one time and this time with raspberries. Very tasty. I get asked to make them often.Reply
These are sooooooo good !!!!Reply
These are so delicious! I have been craving blueberry muffins and these hit the spot. I was afraid they wouldn’t turn out but they turned out perfectly.
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Perfect gf blueberry muffin recipe!! Very good!!
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These are the best GF muffins I have ever made! Thanks for sharing your recipe!Reply
I made these for a tea party and the only way my friends knew they were gf was because I ate one. Light, airy, delicious and easy to make. Perfection!
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I don’t usually pay attention to reviews but I made these regardless and my muffins rose nicely. and the texture and taste is great. The crusts were crunchy and good. I really like these. I made some from a mix and they got thrown away. These are very good.
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I used namaste gf blend and left out the xanthum turned out great! My kids loved them as well. I always struggle with baking and not with these! Thanks!Reply
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