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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
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.

40 min PREP•20 min COOK•1 hr TOTAL
12 SERVINGS
Gluten-Free Breakfast Blueberry Muffins
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Ingredients
A small bottle of vanilla extract.
1 tablespoon vanilla
A glass bottle of olive oil.
⅓ cup avocado oil
A small bowl of sugar.
¼ cup coconut sugar
A small bowl of sugar.
¼ cup granulated sugar
A bowl of white flour.
1 ½ cup Bob's Red Mill 1-to-1 Gluten Free Baking Flour
1 teaspoon baking powder
½ teaspoon baking soda
A small bowl of salt.
Pinch of salt
1 cup blueberries
Directions
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Preheat oven to 375 F. Mix eggs, milk, vanilla and oil until combined.
Add sugars, flour, baking powder, baking soda and a pinch of salt.
Fold in blueberries.
Let batter sit for 20-25 minutes.
Scoop batter into greased muffin tin.
Bake for 20-23 minutes. Let muffins cool for 5 minutes, remove from tin and then enjoy!
© Nomaste Hungry 2025. All rights reserved.

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