These Easy Gluten Free Blueberry Muffins are moist, sweet, and filled with blueberry flavor. They’re a perfect grab-and-go breakfast or afternoon snack!
Lining your muffin pan with baking cups works better than greasing the pan. These muffins are delicate, and the baking cups help the muffins keep their shape when you remove them from the pan. The baking cups also make storing and transporting the muffins easier.
When mixing the wet ingredients together, use a liquid measuring cup that holds more than 8 ounces. (I use the 2-cup size, giving me room to quickly stir the liquid without sloshing any over the sides.)
Don’t defrost the frozen blueberries, just add them right to the muffin batter.
Transfer the muffins from the pan to a wire rack to finish cooling. If you leave the muffins in the pan, the bottoms of the muffins may become soggy.