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!
Preheat oven to 400 degrees and line muffin pan with baking cups.
Whisk together the gluten free flour blend, sugar, salt, and baking powder in a large mixing bowl.
Using a 2-cup liquid measure, add the vegetable oil and egg. Continue filling the liquid measure to the 1-cup line with almond or cashew milk.
Add the vanilla to the liquid measure and stir until combined.
Pour the wet ingredients over the flour mixture and use a fork to mix everything together.
Use a spatula to fold the frozen blueberries into the batter.
Divide the batter evenly between the baking cups.
Bake for 20 minutes, or until a wooden pick inserted in the middle comes out clean.
Allow the muffins to cool on a wire rack.
Serve plain or with butter.
Recipe adapted from Nerdy Foodie Mom
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