Gluten Free Blueberry Muffins

I love grab and go breakfasts like these Gluten Free Blueberry Muffins. My easy recipe rivals most coffee shops for the best GF bakery-style muffin.

I’ve followed a strict gluten-free diet since 2012. In the beginning it was a challenge, but these days I consider myself a pro at gluten-free baking.

This recipe makes such moist blueberry muffins that most people don’t realize they’re gluten free when they bite into one for the first time.

If you’ve been working on your gluten free baking skills, muffins are a great place to start. You’ll find that it’s easy to make delicious Gluten Free Blueberry Muffins the whole family will love with this simple recipe.

Ingredients

• 2 cups of Bob’s Red Mill 1 to 1 Gluten Free Flour
• 2 teaspoons of baking powder
• ½ teaspoon of sea salt
• ½ cup of butter
• 1 ¼ cups of granulated sugar, plus 1 tablespoon
• 2 large eggs
• ½ cup of buttermilk or whole milk
•  1 ½ cups of blueberries

Equipment

• Measuring cups and spoons
• Mixing bowls
• Electric hand mixer
• Spoon
• Muffin pan
• Muffin liners
• Wire cooling rack

By the Numbers: How to Make Gluten Free Blueberry Muffins

Follow these simple steps to learn how to make this great recipe for Gluten Free Blueberry Muffins.

Step 1: Preheat Oven and Prepare Pan.

Preheat oven to 425˚ F. Line your muffin pan with liners or grease them. I like to use unbleached muffin liners, but you can use any that you like.

Step 2: Combine Dry Ingredients.

Next, in a medium bowl, whisk together 2 cups of Bob’s Red Mill gluten free all-purpose flour, 2 teaspoons of baking powder and ½ teaspoon of sea salt until they’re well combined.

Step 3: Cream Butter and Sugar.

In another large mixing bowl, use your electric hand mixer to cream ½ cup of butter with 1 ¼ cups of sugar until it’s combined and fluffy.

Step 4: Beat in Eggs.

After your butter and sugar are creamed, you want to add two eggs, one at a time, using your hand mixer to incorporate them.

Step 5: Blend in Half of Flour Mixture.

Once the eggs are well combined, add half of the flour mixture to the bowl with the sugar, butter and egg mixture, then blend well with your mixer.

Step 6: Blend in Buttermilk.

Add ½ cup of buttermilk or whole milk to the bowl and mix until well combined.

Step 7: Blend in Remaining Flour Blend.

Next, add the remaining half of the dry ingredients to the bowl and blend with the mixer until well combined. While it’s not absolutely necessary, allow the batter rest for 30 minutes before proceeding for best results.

Step 8: Fold in Blueberries.

Once you’re ready to move forward, you’ll want to gently fold 1 ½ cups of juicy blueberries into the muffin batter.

Step 9: Fill Muffin Tin.

Use a spoon to fill the muffin tins with your gluten free muffin batter.

Step 10: Sprinkle Sugar on Muffin Tops.

Sprinkle granulated sugar over the tops of the muffin batter in the pan. I like to use a coarser sugar on the tops to give them that bakery feel, but a finer grind works well too.

Step 11: Bake Muffins.

Place the muffin pan in the oven, then reduce the heat to 375˚ F. Bake the muffins for 30 minutes or until the tops are golden brown and a toothpick inserted into the center of the muffins comes out clean.

Step 12: Cool Muffins.

Remove the pan from the oven and allow the muffins to cool in the muffin pan for 5 minutes, then transfer them to a wire cooling rack.

Step 13: Serve Gluten Free Blueberry Muffins.

Serve your moist gluten free blueberry muffins warm or once cooled. They’re super moist and delicious and taste great with coffee in the mornings!

Tips for Making the Best Gluten-Free Blueberry Muffins

Answers to all of your questions about making my blueberry gluten-free muffin recipe, including tips and substitution ideas.

What gluten-free flour blend is best?

I typically make this recipe with Bob’s Red Mill 1:1 Flour, which has the following ingredients: Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum.

If you have another gluten free flour blend with similar ingredients (including xanthan gum), it should work great. If it doesn’t include xanthan gum (like King Arthur, for example), you’ll need to add a ½ teaspoon to the dry ingredients.

You can also use Cup4Cup if you add one extra tablespoon of butter or oil and 5 extra tablespoons of your chosen milk. Cup4Cup is a much more absorbent flour that needs those extra liquids due to the high starch content.

If you want to try making this recipe with a different gluten free flour blend, keep in mind that you may need more or less liquid to get the same texture. I recommend increasing or decreasing both the oil and milk in these cases.

Can frozen blueberries be used?

Yes, you can use frozen blueberries in place of fresh in this recipe. When using frozen berries, your muffins will have a pretty blue hue and the blueberry flavor will be much more intense through the whole muffin.

If you use frozen, do not add the berries to the batter until after it’s rested (if you’re following the step to rest the batter). If you allow it to rest with frozen berries in it, they will defrost and add extra liquid to the batter. So don’t add them until just before baking or they won’t cook the same.

Why let the batter rest?

One tip I’ve learned over the years is that it’s best to let gluten free batters rest before baking them. It really reduces the gritty texture that some gluten free flours give baked goods.

It does this by giving the flour time to absorb more of the liquid. While it’s not absolutely necessary, I find it’s the best method to follow when baking with GF ingredients.

Dairy-free option

You can make gluten and dairy free blueberry muffins by making 2 substitutions:

1. Swap dairy-free butter, coconut oil or your favorite oil (like olive oil) for butter.
2. Swap almond milk (or another dairy-free milk) for the buttermilk or regular milk.

They still taste amazing and I love using my homemade almond milk when I need to make them without dairy.

Vegan option

You’ll need to make the swaps I laid out under the dairy-free option. You’ll also need to choose an egg replacer like flax eggs. Muffins are one of the more forgiving gluten free baked goods and you shouldn’t have an issue using standard egg replacements.

Storage tips

We store ours in an airtight container on the counter since we usually eat them within 2 days. If you don’t think you’ll go through them as fast as we do, I recommend storing them in the refrigerator or freezing them.

They can also be frozen. The best way to freeze muffins is to lay them out on a cookie sheet and freeze them individually. Once they’re frozen through, you can bag them up and just pull one out at a time to defrost.

This method keeps them from sticking together since they’re individually frozen. Be sure to use them within 2 months of freezing.

More Recipes for Gluten-Free Muffins.

Here are a couple more of my favorite recipes for gluten free muffins to make for my family:

• Baked Oatmeal Muffins
• Banana Chocolate Chip Muffins
• Apple Muffins

More Blueberry Recipes

When it’s blueberry season, I always end up buying a ton. Here are some of the recipes I love to make with them:

• Instant Pot Blueberry Jam
• Blueberry Syrup

More Gluten-Free Breakfast Recipes