Easy blueberry muffins will quickly become a go-to muffin recipe. They are made lighter with Greek yogurt and bananas along with gluten-free flour, and oil. A family favorite!
Preheat the oven and prep the pan. Preheat the oven to 400°F. Prepare muffin tins with non-stick cooking spray.
Whisk the dry ingredients. In a medium-sized bowl, whisk flour, sugar, baking powder, baking soda, and salt together.
2 1/2 cups all purpose gluten-free flour, 1/2 cup granulated sugar, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
Prep the berries. Place frozen blueberries in a small bowl. Measure 2 tbsp. of the dry flour mixture, stir into blueberries. This helps prevent the berries from sinking to the bottom of the muffin.
1 1/2 cups frozen blueberries
Mix the wet ingredients. In another medium-sized bowl, whisk yogurt, mashed bananas, eggs, oil, and vanilla.
1 1/2 cups plain Greek Yogurt, 2 overripe medium bananas, mashed, 2 eggs, 1/4 cup vegetable oil, 2 teaspoons vanilla
Combine. Add wet ingredients to dry ingredients and stir until just blended. Gently fold blueberries into the batter. Divide batter into muffin tins. The recipe makes 18 large muffins or 12 large & 12 mini muffins.
⭐️Bake. Bake at 400°F for 20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Check mini muffins after 12-15 minutes.
Notes
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.