Easy Gluten Free Dairy-Free Muffins with Blueberries

5 from 10 votes

Easy Gluten Free Dairy-Free Muffins with Blueberries

My kids absolutely love these gluten-free and dairy-free muffins with blueberries and they are perfect for on the go. They are a delicious breakfast, snack, and everything in between and only take 35-minutes to make.

Prep Time15

Cook Time22

Total Time37

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: blueberry, dairy-free, muffins

Servings: servings

Calories: 212kcal

Author: Chandice Probst

Cost: $5

Ingredients

4 tablespoons butter or Earth Balance butter sticks
2 eggs
1 cup dairy free milk
1 teaspoon lemon juice
½ teaspoon gluten-free almond extract vanilla works too
2 cups gluten-free flour King Arthur gluten-free flour works best
1 cup brown sugar
1 tablespoon baking powder
1 tablespoon hemp hearts optional but yummy
2 cups fresh blueberries optional but delicious

Instructions

Preheat oven to 375°
In a stand mixer, combine all wet ingredients and mix well
In another bowl, combine dry ingredients
Slowly add dry ingredients to wet ingredients and mix well
Fold in half of the blueberries
Fill greased muffin cups ⅔ full and top with more blueberries
Bake at 375° for 22-24 minutes

Notes

Top tip: Enjoy with a large glass of orange juice. Trust me.

Can you freeze them?

Absolutely. This is my favorite thing to do because it makes breakfast time so much easier on school days. All you have to do is take the muffin out of the freezer, warm it up, and boom, you are ready to go. Before freezing these gluten-free blueberry muffins, you will want to make sure they are at room temperature. Then, place them in an airtight container or freezer bag. They will last in the freezer for about a month.

How to store leftovers

Allow your muffins to cool to room temperature and place them in an airtight container. They can last up to four days, but I doubt they will last that long because they are delicious.

Nutrition