Gluten Free Blueberry Cupcakes

Gluten Free Blueberry Cupcakes


18-22 minutes


  • 2 1/4 C Gluten-Free All-Purpose Flour Mix
    (set apart 1/4 cup of the flour … see note below*)
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 3 tsp. baking powder
  • 1 tsp. xanthan gum
  • 1 1/4 C sugar
  • 1/4 C butter, melted
  • 2 eggs
  • 1/2 C real maple syrup
  • Blueberries Fresh or frozen (1/2 cup)* Mix the blueberries in with the 1/4 cup reserved flour (see note above) and FOLD IN at the very last moment before adding the batter to the pan.  If using frozen blueberries, let come to room temperature and pat dry.  Be careful folding in or you’ll up with purple muffins.

Gluten Free CupcakesDirections

  1. Preheat oven to 350°
  2. Meanwhile, prepare cupcake pan with baking cups
  3. In a bowl, combine first five ingredients
  4. In a stand mixer, beat butter and sugar until fluffy then add eggs one at a time
  5. Mix in the maple syrup
  6. Fill cupcake liners 2/3 full with cake batter
  7. Bake at 350° for 18-22 minutes or until a toothpick inserted comes out clean.

Frosting – Top with your frosting of choice

Photo by SliceOfChic on / CC BY-NC-ND
Blueberry Muffins – Photo by Vegan Feast Catering on / CC BY