Gluten-Free Mini Blueberry Muffins

Bursting with juicy blueberries and perfectly portioned for snacking, these Gluten-Free Mini Blueberry Muffins are a delightful treat for any time of day! Made with gluten-free all-purpose flour and a touch of xanthan gum for the perfect texture, these fluffy, bite-sized delights are wonderfully moist and tender. A hint of vanilla enhances the natural sweetness of the fresh blueberries, while a golden-brown crust adds a subtle crunch. Ready in just 35 minutes, they’re quick to whip up and ideal for breakfast, brunch, or as an on-the-go snack. Whether you’re following a gluten-free diet or not, these irresistible mini muffins will disappear in no time!

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 24

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 0.5 teaspoons Xanthan gum
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.75 cups Granulated sugar
• 0.5 cups Unsalted butter, melted
• 0.75 cups Milk
• 2 units Large eggs
• 1 teaspoon Vanilla extract
• 1 cup Fresh blueberries

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or grease with gluten-free cooking spray.

Step 2

In a medium-sized bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking powder, baking soda, and salt until well combined.

Step 3

In a large mixing bowl, beat together the granulated sugar and melted butter until combined and fluffy.

Step 4

Add the eggs, milk, and vanilla extract to the butter-sugar mixture and mix until smooth and creamy.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated without over-mixing; the batter will be thick.

Step 6

Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.

Step 7

Using a spoon or a cookie scoop, evenly divide the batter among the prepared mini muffin cups, filling each about three-quarters full.

Step 8

Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean or with a few crumbs.

Step 9

Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature and enjoy your gluten-free mini blueberry muffins!

Nutrition Facts

Serving size	(897.8g)

Amount per serving	% Daily Value*
Calories	2424.8

Total Fat 112.6g	0%
Saturated Fat 66.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 646.8mg	0%
Sodium 2357.1mg	0%
Total Carbohydrate 346.1g	0%
Dietary Fiber 8.9g	0%
Total Sugars 175.1g
Protein 24.5g	0%

Vitamin D 160.5IU	0%
Calcium 337.4mg	0%
Iron 3.5mg	0%
Potassium 571.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.6%

Protein: 3.9%

Carbs: 55.5%