These gluten-free blueberry muffins are so easy to make! The recipe makes light and airy muffins that are loaded with blueberries. If you can’t find fresh blueberries, go ahead and use frozen. You don’t even need to thaw the frozen berries before using!
Gluten-Free Blueberry Muffins: The Ingredients
Gluten-Free Flour Blend
Guys. I have news. (takes deep breath) For the first time, I’ve started testing recipes using… a gluten-free flour blend. I know. I know. I avoided a pre-made blend for years. But, happily, things change.
In the past, gluten-free flour blends were abysmal. They turned baked goods into bricks. It was like some type of horrible culinary magic. You’d put in good ingredients and the flour blend would turn it into something heavy and tasteless. The worst part? They were e
Today some excellent and easy-to-find blends on the market. And I want to try baking with them. Right now, my favorite is Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. (Don’t confuse this with their all-purpose gluten-free flour.) I’ve used the blend to make this recipe and gluten-free chocolate chip cookies. I have to admit, both recipes are winning rave reviews!
That said, I only tested this recipe with the Bob’s 1-to-1 Baking Flour. Therefore, I’m not sure if the blueberry muffins will work with other flour blends. If you don’t have Bob’s on hand, be sure to use a blend that includes xanthan gum.
Sugar
Granulated sugar brings sweetness and tenderness to the muffins. Don’t replace the sugar with a liquid sweetener like honey or maple syrup. The recipe won’t work. (If you want a muffin recipe without refined sugar, try my paleo apple muffins.They’re amazing. Heck. Even if you aren’t looking for a refined sugar-free recipe, you should give those a try.)
Since I don’t bake with sugar replacements, such as Splenda, I can’t tell you whether they’d work with the recipe or not.
Eggs
Two eggs make these gluten-free blueberry muffins light and rich. I use large eggs. If you’re baking with eggs from the farmers’ market or your own chickens, always weigh them before baking since they tend to vary in size. You want your egg to weigh 50 grams each out of the shell.
For Egg-Allergies
If you are egg-allergic, try replacing the eggs with a ground flax mixture. For this recipe, replace the eggs with 2 tablespoons ground flaxmeal and 6 tablespoons warm water. Whisk together ground flax and warm water in a small bowl. Allow to stand for about five minutes. Use egg replacer in recipe as you would the traditional eggs.
Milk
Lots of folks ask what type of milk they should use for baking. Unless otherwise directed, just use whichever type of milk you have on hand. This recipe works with everything from fat-free to whole milk. As you might guess, the muffins made with whole milk will taste richer and stale less quickly than those made with fat-free milk. (Fat slows down staling. Pastries made with fat-free milk will dry out faster than those made with whole milk.)
Blueberries
Fresh or frozen blueberries work great in this recipe. If you have the option, grab some wild blueberries. (If you don’t live in an area where they are grown, check the freezer section. Several brands sell them.) Wild blueberries are smaller than cultivated blueberries and the flavor tends to be more intense. I love baking muffins with them because the small size means more berries in the muffin!
By the way, you don’t need to thaw frozen berries before using. Measure right from frozen and you’re good to go!
As for the blueberries turning the batter purple, I say don’t worry about it. Mix the berries into the batter gently. After that, don’t stress about it. In fact, I think it looks pretty to have a little purple staining in a homemade blueberry muffin.
Gluten-Free Blueberry Muffins: The Method
There’s a joke that muffins are just uniced cupcakes. Hmm…while I appreciate the humor, the baker in me disagrees. A good muffin should be denser and less sweet than a cupcake. Let’s look at that “dense” characteristic first.
Dense and gluten-free baking often go hand-in-hand and I don’t have to tell you that this is not always a good thing. What we want to achieve with this blueberry muffin recipe is a pleasant denseness, not a heavy, dry muffin. There’s a difference.
To achieve a muffin with a hearty texture, don’t overmix the butter and sugar. When butter and sugar are beaten together, air incorporates into the mixture. This air helps to leaven a batter during baking. For muffins, we want to mix the butter and sugar until it’s just combined, no more. In fact, many muffin recipes use oil or melted butter to ensure that the only leavening comes from the baking powder.
What does this gluten-free blueberry muffin recipe contain butter?
Good question! This recipe contains butter simply because it’s based on a beloved recipe from the Jordan Marsh department store. It’s a really tasty recipe and one that several of you requested I make gluten-free. If you are on a dairy-free diet, this recipe easily adapts. Replace the butter 1:1 with a dairy-free alternative like Earth Balance for baking.
When you mix this batter, combine the room temperature butter and sugar and mix on medium-low speed until just combined. That’s it! Then add the eggs, one at a time, and mix, again, until just combined. No need to whip anything until fluffy with this recipe.
Once the butter, sugar, and eggs are added, go ahead and add the dry ingredients. Mix until just combined. The batter will be thick. Add the milk. Mix until the batter is smooth, stir in the blueberries and you’re done!
Gluten-Free Blueberry Muffins: Baking, Cooling and Storing
Here’s a question for you. Do you like to line your muffin pan with paper liners or not? Since I’m a bit of a lazy baker, I always line my pan. If you prefer a naked muffin, be sure to take the time to grease each muffin cup well. You don’t want the muffins to stick to the pan. In fact, I like to give the top of the pan a light spray of cooking oil. This prevents the tops of the muffins from sticking to the pan as the muffin bakes and reaches the top edges of the pan.
To ensure even baking time, scoop the same amount of batter into each muffin cavity. A large ice cream/muffin scoop makes this job easy.
The recipe calls for a generous sprinkling of sugar on top of each muffin. I included this because the original Jordan Marsh recipe called for coating each muffin with a little sugar. The sprinkling of sugar adds a little crunchy sweetness to the muffins. If you don’t want the added sugar, feel free to skip this step.
The muffins take about 25 minutes to bake. As with all recipes, the baking time varies depending on your oven. You can tell the muffins are done when a cake tester inserted into the center comes out clean. Or you can tap the top of the muffin. If it feels firm, the muffins are done!
Once the muffins are baked, allow them to cool in the pan for about five minutes and then transfer to a wire rack to cool completely. When the muffins have cooled, place them on a plate and wrap with plastic wrap. They’ll keep about two days on the counter. Or you can freeze them. Place the muffins in a freezer bag and freeze for up to two months. Allow the muffins to thaw at room temperature. If you have a microwave with a reliable thaw function, you can thaw in the microwave. Take care not to overheat the muffins while thawing or they will get hard.
Gluten-Free Blueberry Muffins: Variations
Gluten-Free Lemon Blueberry Muffins
Add the finely chopped zest of one lemon to the batter along with the milk.
Gluten-Free Blueberry Walnut Muffins
Reduce blueberries to one cup. Stir 1/2 cup chopped walnuts into the batter before adding the blueberries.
Shop the Recipe
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Bob’s Red Mill Gluten-Free Baking Flour Mix
Muffin Pan
Ice Cream Scoop
The Best Gluten-Free Blueberry Muffins
Ingredients
- 2 cups Bob's Red Mill 1-to1 Baking Flour* (9 3/4 ounces / 275 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened (4 ounces/ 113 grams)
- 3/4 cup granulated sugar (6 ounces/ 170 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (4 ounces / 150 grams)
- 2 cups blueberries
- 1/4 cup granulated sugar optional, for topping
Instructions
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Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
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Whisk together the flour blend with the baking powder and salt in a small bowl. Set aside.
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In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.
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Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms.
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Gently fold in the blueberries with a rubber spatula.(If you are using frozen or cold blueberries, the batter will get VERY thick. This is totally normal.)
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Spoon batter into prepared muffin pans. Fill each cavity about 2/3 full. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
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Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
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Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.
Recipe Notes
This recipe has not been tested with other flour blends. For the best results, use the flour recommended.
Bree says
Loved it! Made these into mini muffins and added a cup of grated, drained and squeezed zucchini along with mixed berries.
Annie says
These were great, even adapting to what I had on hand (and leave it to me to forget I only had one egg left when I’d already started this!).
I used coconut oil instead of butter, coconut sugar instead of granulated sugar, and one normal egg and one “flax” egg (3 tbsp. water + 1 tbsp. ground flax). I also folded in chopped peaches and mixed berries and they were gone within 2 days in a household of 5!
Thanks for the wonderful recipe!
Joanna says
Annie, how much coconut pit you used instead of the butter? Thanks
PENNI G says
My favorite muffin recipe! Most GF baking recipes are pretty dense and heavy. This one is surprisingly light and fluffy!
Vicki Narine says
I wanted to try this recipe for quite a while but was skeptical as I now started experimenting with gluten free flour. Omg. I absolutely love it. I literally just finish baking them and there are only 4 left. Can u subsitute blue berries for choclate chip next time? I am not sure my 3 year old son will like the blueberries but I Certainly love it.
Elizabeth says
So glad you enjoyed the muffins!
You could swap the blueberries for chocolate chips. But I have a gluten-free chocolate chip muffin recipe on the site. You might want to use that one. 🙂 Here it is: Gluten-Free Chocolate Chip Muffins
Kristina says
I made this exactly like the recipe with no substitutions using the suggested flour. It came out great! Thank you. I needed a win when it comes to gluten free baking. I’ve been so discouraged with my fails this year but didn’t want my flour to expire. I’m glad I found this recipe.
Sharon Sopczynski says
Can you replace sugar with coconut sugar or monk fruit
Elizabeth says
Sorry to say that I’m not sure. I haven’t tested it with either. Coconut sugar might work but I can’t guarantee it.
Marissa says
Hi, I really want to make these this weekend. They look amazing. I had a question, can you put 1 cup blueberries and 1 cup white chocolate? Have you ever tried that?
Thanks in advance 🙂
Elizabeth says
That should work! (and it sounds AMAZING!)
Cindy says
I tried these and the blueberries sank to the bottom. I even tossed them in flour which usually works in a non-GF recipe. Any suggestions? They otherwise taste great.
Elizabeth says
Hello! Yes! I do have a suggestion, you can spoon about one tablespoon of batter into each muffin pan. Then stir the blueberries into the remaining batter. Spoon the batter into the muffin cups and that should work. There’s no gluten network to keep the berries suspended, which is one of the reasons they sink. Hope this helps!
Sarah says
I use one cup baking gluten free flour and 1 cup almond meal. Never had a problem and they always rise well and end up large 🙂
Sarah says
This recipe is amazing – made several times now! Also I swap out 1 cup of Flour for a cup of Almond meal – makes them extra delicious! Also sometimes sneak in white chocolate chips too. Heaven!
Stu Dunn says
1/2 c. Milk was no where near enough
Elizabeth says
What flour blend did you use?
Bea R. says
Hey, this sound delicious! I was wondering if you could somehow swap the blueberries out for strawberries. Would this be possible in some way?
Elizabeth says
That would work! Just know that strawberries tend to get soft during baking. If you’re okay with that, go for it!
Melissa says
These muffins tasted great! Thank you for the recipe.
Elizabeth says
Glad you enjoyed them!
Kim says
Can I use almond milk instead of regular milk?
Elizabeth says
Yes!
Lillian says
I LOVE THIS RECIPE! I’ve been gluten free for 4 years and this is by far one of the most adaptable muffin recipes! I made a syrup out of half the blueberries, separated 1/3 of the batter, then added the syrup to the remaining 2/3s! Made a vanilla “hidden center” blueberry muffin for a twist on the classic! They rose well and were gorgeous!!!
Elizabeth says
Sounds yummy!
Aaron says
I made these today with minced candied orange peel and 1Tbs of 5 spice power as replacement for the blueberries. Made an excellent holiday spiced muffin. Thank you for a great muffin recipe.
Vern says
These muffins were AMAZING!! I have been GF for years, which means a lot of trial and error in the kitchen. This is absolutely the BEST muffins I have ever made!! I only made half of the recipe (just in case). I did add two tablespoons of plain green yogurt and two scoops of collagen protein for a protein boost. Fortunately, Bob’s 1-1 was on sale so I had it on hand! The crumb of the muffin is perfection. Thank you for this recipe.
JG says
What a great recipe! My grand daughter is 5 years old and was just tested for celiac disease. She with love these muffins, thank you!
Alita Aoki says
These muffins look amazing! Will they be crumbly or soft?
Elizabeth says
They are soft!
Sue says
Made these exactly as directed, using lemon zest – best gluten free muffin recipe I’ve found. Wonderful fluffy, moist, light texture. Yum!
Jezebele says
Has anybody ever Frozen these for later?
Elizabeth says
They freeze really well! Just be sure to allow them to cool completely before wrapping and freezing.
Mary says
I used half Healtheries GF Baking Mix, but ran out, so had to use plain flour – not gluten free- and 1 tsp baking powder, so was a bit anxious about the end result. (Was doing a GF recipe in case my daughter called by, who eats GF). Other changes I made were that I added 1 tsp cinnamon and half tsp mixed spice, and bound it all together with Almond milk.
Ultimately, the result was delicious, light textured muffins, despite the liberties I took with the original recipe.
Mike says
I believe using coconut “oil” would be the same as soft butter. I have a tub of coconut oil that is a soft solid like butter. I use the same amount of coconut oil (A soft solid, like butter, it melts/mixes faster than butter, unless butter is real soft). You can also grease muffin pan with coconut oil, works like butter or grease.
I think part of the baking success with GF is in part Xanthan gum, it helped my GF pizza dough.
I have just started cooking with GF. I also have limited amount of baking experience in general.