Easy Blueberry Muffins Recipe -- Gluten Free, Vegan, and Allergy Friendly Variations

Muffins made with gluten and eggs

The other day, out of the blue, I got inspired to make blueberry muffins. It's not something I have made before, at least not for many years. So I asked my facebook friends for suggestions for delicious blueberry muffins without any weird ingredients and my friend Samantha sent me this recipe. I made it once with gluten free all purpose flour and they were devoured so quickly. 

The next day I wanted some more, but I thought it could do with a little bit of tweaking. I decided that this time, I'd make some egg free to compare to the ones with eggs and see if they were just as good. Additionally, I decided that I didn't want to have to share all the gluten free muffins with my kids and made another batch that was with wheat flour. 

So in the space of 24 hours I made four batches of these, 4 different ways. And they were all delicious. (I didn't have the gluten ones but my kids and guests did and confirmed that they were great.)

In my first gluten free batch I used potato starch, but then I ran out and only had corn starch, so the next two batches were with corn starch, and they were indistinguishable one from the other. Additionally, you couldn't tell the difference in taste between the egg free ones and egg full ones.

Definitely recommended.

Easy Blueberry Muffins Recipe -- Gluten Free, Vegan, and Allergy Friendly Variations

Ingredients:

1 1/2 cups all-purpose flour or all-purpose gluten-free flour mix OR 3/4 cup rice flour, 3/4 cup corn or potato starch, and 1/2 teaspoon xanthan gum

3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup oil
1 egg OR 1 tablespoon ground flax seeds and 1/4 cup water
1/3 cup milk or non-dairy milk
1 ½ teaspoons vanilla extract
1 generous cup blueberries, fresh or frozen

Instructions:

1. Mix all your dry ingredients together.

2. Mix your wet ingredients together, other than the blueberries.

3. Add your wet ingredients to your dry ingredients and mix until there are no lumps.

4. Mix in your blueberries, making sure not to mix it too much. Don't defrost your blueberries first if using them frozen.

5. Put into a lined muffin tin- this makes 12 muffins.

6. Bake at 400 for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.

Gluten free vegan blueberry muffins

Are you a fan of blueberry muffins? How often do you make them? If you don't make them usually, does this look like a recipe you'd try?