Gluten-Free Blueberry Muffins – with Xanthan Gum

These gluten-free blueberry muffins are a delicious and healthy breakfast option that will leave you feeling satisfied and energized for the day ahead. With fresh blueberries and a light, fluffy texture, these muffins are the perfect way to start your morning!

Happy Cooking!

Blueberry Muffin with Xanthan Gum - Gluten free

Gluten-Free Blueberry Muffins – with Xanthan Gum

Special Ingredients Europe
Start your day off right with these delightful gluten-free blueberry muffins that are the perfect combination of fluffy, moist, and flavorful!
No ratings yet
Prep time 15 minutes
Cooking time 20 minutes
Totale tijd 35 minutes
Course Dessert, Snack
Cuisine American
Servings 4



  • 240 g gluten-free all-purpose flour
  • 2.5 g Xanthan Gum
  • 10 g baking powder
  • 3 g salt
  • 100 g granulated sugar
  • 60 g unsalted butter, melted
  • 2 large eggs
  • 240 g milk (dairy-free milk can be used)
  • 5 ml vanilla extract
  • 180 g blueberries (fresh or frozen)


  • Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the gluten-free flour, Xanthan Gum, baking powder, salt, and sugar.
  • In a separate small bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
  • Gently fold in the blueberries.
  • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  • Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  • Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Keywords Blueberry, gluten free, Muffin, xanthan, xanthan gum
Tried this recipe?Let us know how it was!

Leave a comment

Recipe Rating