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Gluten-Free Blueberry Breakfast Muffins

Morgan is a born and raised Brooklyn girl. Ever since she was able to chew, she had an unrelenting love for food. They say meals are meant to be had with those you care most about, and she agrees.

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Gluten-Free Breakfast Blueberry Muffins

These simple and satisfying gluten-free blueberry muffins will soon be your new morning go-to.

40 min Prep20 min Cook1 hr Total
40 min Prep•20 min Cook•1 hr Total
12 Servings
Gluten-Free Breakfast Blueberry Muffins
40 min Prep20 min Cook1 hr Total
40 min Prep•20 min Cook•1 hr Total
12 Servings

These simple and satisfying gluten-free blueberry muffins will soon be your new morning go-to.

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Ingredients

  • 1 tablespoon vanilla
  • ⅓ cup avocado oil
  • ¼ cup coconut sugar
  • ¼ cup granulated sugar
  • 1 ½ cup Bob's Red Mill 1-to-1 Gluten Free Baking Flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 1 cup blueberries

Directions

  1. Preheat oven to 375 F. Mix eggs, milk, vanilla and oil until combined.
  2. Add sugars, flour, baking powder, baking soda and a pinch of salt.
  3. Fold in blueberries.
  4. Let batter sit for 20-25 minutes.
  5. Scoop batter into greased muffin tin.
  6. Bake for 20-23 minutes. Let muffins cool for 5 minutes, remove from tin and then enjoy!

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. Preheat oven to 375 F. Mix eggs, milk, vanilla and oil until combined.
  2. Add sugars, flour, baking powder, baking soda and a pinch of salt.
  3. Fold in blueberries.
  4. Let batter sit for 20-25 minutes.
  5. Scoop batter into greased muffin tin.
  6. Bake for 20-23 minutes. Let muffins cool for 5 minutes, remove from tin and then enjoy!

© Nomaste Hungry 2026. All rights reserved.

© Nomaste Hungry 2026. All rights reserved.

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