Name: Gluten Free Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups gluten free all-purpose flour blend; 3/4 cup granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 large eggs; 3/4 cup milk or dairy-free milk; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 cup optional mix-ins such as blueberries or chocolate chips

Why You’ll Love This Recipe

These muffins are easy to prepare with everyday ingredients and require no complicated techniques. They bake up tender with a light crumb and can be customized with your favorite mix-ins like fruit, chocolate, or nuts. Whether you’re gluten free by necessity or choice, this recipe delivers consistent, delicious results every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

gluten free all-purpose flour blend
granulated sugar
baking powder
baking soda
salt
eggs
milk or dairy-free milk
vegetable oil or melted butter
vanilla extract
optional mix-ins such as blueberries or chocolate chips

Directions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the eggs, milk, oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and gently stir until just combined. Avoid overmixing.
Fold in any optional mix-ins if using.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 12 muffins
Prep time: 10 minutes
Bake time: 20 minutes
Total time: 30 minutes

Variations

Add fresh or frozen berries for a fruity version.
Mix in chocolate chips for a sweeter treat.
Use lemon zest and poppy seeds for a bright, citrus flavor.
Replace sugar with honey or maple syrup for a refined-sugar-free option.
Add cinnamon or nutmeg for a warm, spiced muffin.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze muffins for up to 3 months. Reheat in the microwave for 15 to 20 seconds or warm in a low oven until heated through.

FAQs

Can I use almond flour instead of a gluten free blend?

Almond flour alone will not provide the same structure. A gluten free all-purpose blend is recommended.

Are these muffins dairy free?

They can be made dairy free by using plant-based milk and oil instead of butter.

Can I make these muffins egg free?

Yes, egg substitutes such as flax eggs can work, though texture may vary slightly.

Why did my muffins turn out dense?

Overmixing the batter or using too much flour can cause dense muffins.

Can I use frozen fruit?

Yes, but do not thaw it first and gently fold it into the batter.

How do I keep gluten free muffins moist?

Using oil instead of butter and not overbaking helps maintain moisture.

Can I reduce the sugar?

Yes, sugar can be reduced slightly, but texture and sweetness may change.

Do gluten free muffins need extra resting time?

Letting the batter rest for 5 minutes before baking can improve texture.

Can I make mini muffins?

Yes, reduce baking time to about 10 to 12 minutes.

How do I know when they are done?

Insert a toothpick into the center; it should come out clean or with a few crumbs.

Conclusion

These gluten free muffins are a dependable, versatile recipe that fits seamlessly into any routine. With simple ingredients and endless variations, they offer a delicious solution for anyone looking to enjoy homemade baked goods without gluten.