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.
Nicole says
Used President’s Choice gluten free flour (Canadian brand) and replaced the blueberries with chocolate chips. Got 14 muffin tops, baked at 20 minutes. Perfect!
Suzanne says
These were excellent for my son’s class. I used different sized muffin tins (small and a heart-shaped medium) and the bake-time worked for both.
I substituted the eggs for baking soda and vinegar, as a child in my son’s class is allergic. They came out slightly crumbly, which was a HUGE improvement from the gummy texture I usually get with gluten-free and egg-free muffin recipes.
Iced them with a dab (again heart-shaped!) of low-sugar cream cheese frosting.
Kristin says
I just made these muffins using Cup4Cup gluten-free flour blend, and they turned out amazing!!! 5/5 stars, and I’ll definitely be making these again!
Alana Houston says
Great recipe! I used Krusteaz gluten free flour blend, and blueberry keifer as the milk. Turned out light, & fluffy.
Corina says
Oh my gosh! Good gluten free muffins! I’ve just had to (sadly) give up gluten, and this is the first recipe I’ve found that I’ve truly loved. THANK YOU!!
Elizabeth says
So glad to hear this!
Hanna Scheuffele says
WOW! I’ve tried SO MANY gluten free muffin recipes over the past year and they are always the wrong texture or not sweet enough or whatever. These are PERFECT! I used vegetable shortening instead of butter, almond milk and maple syrup instead of sugar and they are perfectly sweet and perfectly textured and I’m VERY HAPPY
Mary miller says
Fantastic recipe! For once I had all ingredients on hand even walnuts! The instructions were exact and
these muffins are so good! Maybe my best g free muffins yet and n one would know they g free! Love the bobs mill 1:1 flour! Thank you!
zuzana says
My husband (gluten eater) just commented that this were the BEST muffins I have ever made 🙂 thanks for the recipe, I used Cloud 9 baking mix and added a handful of chopped swiss chocolate, I have saved this recipe and will defs make it again
Maryjane says
I tried these the other day, wasn’t sure my husband would like them (he is very critical about gluten free bake goods, he would rather have normal bake goods). But he thought that they were good and eat three the first time.
It is definitely easier when I can bake gluten free for both of us.
Thank you for the recipe
Julie M. says
Hey, these were great! I was short on ingredients and had to improvise a bit. For half the flour, we subbed in gluten free rolled oats whirled in the food processor until pretty fine. I also used half butter and half coconut oil.
We only had about a cup of very sad frozen blueberries and yet, the muffins STILL turned out amazing!! I actually enjoyed the nutty texture with the oat flour and will probably do that again. They were still very light. I used Namaste flour blend (we have to use for DD’s allergies) and it can be gummy, but it was wonderful in this recipe. We’ll make these again!
Pamela says
Just found your recipe in a Google search. These are delicious! I got 18 instead of 15, and that’s probably why I didn’t have to bake them as long. I used Trader Joe’s fat free half n half as it’s what I had on hand. I will be making these again! And definitely make them for my daughter when she comes to visit. I didn’t read the whole post, so didn’t see if you mentioned if they freeze well…
Joanne says
This recipe was perfect as is. Amazingly moist for gluten free. Highly recommend!
Kathryn says
These turned out great! We used stevia baking powder in place of the sugar. I used a mix of rice flour, tapioca, and millet. Really delicious! We doubled the recipe and my son just said that next time he thinks we should quadruple it. Thank you for sharing! I will be making these again.
p.s. mine didn’t really rise much, and the batter was plenty enough to make 38 muffins. Maybe mine were a bit small. Though 25 minutes worked great.
Jaclyn says
I didn’t have Bob’s on hand, so I used the gf Robinhood blend. These are by far the best gluten free muffins I’ve ever tried. Best part of this recipe, the basic all on hand ingredients! I ended up making a lemon blueberry loaf after too, and it turned out amazing as well:)
Kara Spencer says
OK do yourself a favor and take my recipe change:
My mom’s non-gf muffins are THE BEST it’s bc she puts sour cream/or now, greek yogurt in them, making them have a delicious flavor and super moist.
For this recipe, I substituted half the milk (which, i used almond, cause i had on hand.) and half greek yogurt.
They are PERFECT and so moist and to die.
Also, I used namaste flour blend bc it is my trusty blend and 1-1 wasn’t at the store.
Perfection!
Grace says
These were incredible! Light and moist. I definitely will make these again. Thank you!
Grace K says
Hi, for some reason I really wanted peach muffins but wasn’t finding recipes that met my needs. I need to be egg free and dairy free ideally, too, so I decided to just go with your recipe and improvise. Hope you don’t mind! I wanted to cut down on sugar, and also wanted to use up some Pillsbury Gf flour blend I had. It always turns up dry when I use this mix with the chia eggs so I used apple sauce in place of some of the sugar. I also use ghee to make it “dairy free.” I can see how blueberry would have worked better, because the peach didn’t come through very well. I added some cinnamon, but should have probably used more. Right outa the oven these tasted and smelled darn good! They didn’t rise barely at all, but the consistency was better than I expected with all the changes made. I’ll definitely try these again with the right flour blend and maybe with reall eggs and blueberries 😛
J says
These turned out delicious ?
Very light and fluffy – tastes like a pop tart but without all the horrible additives.
Cat says
These muffins are delicious!!! I made these with my littles today and they LOVE them!! I used Robunhood gluten free flour and got 12 large muffins, 12 mini muffins and baked them all for 23 minutes! I will make these again and try other recipes! Thank you!!!!!
Sierra says
Absolutely Delicious! I didn’t have milk but used 3/4 cup plain yogurt and 1/4 cup water and turned out perfectly!