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.
Kriss says
Made these blueberry muffins yesterday. Only made half the recipe. Use fresh berries, added some lemon zest to the batter, and I sprinkle the tops with raw sugar. They came out lovely!
Thanks for the recipe.
Siena Martin says
These muffins were fantastic! As recommended, I used Earthbalance dairy-free butter instead of butter and almond milk instead of milk. I also added the lemon zest and, because I prefer a lighter and airier muffin, beat the butter and sugar together. 5/5 stars and I will definitely use this recipe again!
Esther says
Says it serves 15 minutes? How many does this serve?
Elizabeth says
Hi Esther,
The recipe makes 15 muffins. Enjoy!
Hanuma Han says
Hello, Elizabeth!
Just wanted to ask you, whether it is possible to make it big. Like a cake.
Is it?
Elizabeth says
Yes! I haven’t tried it yet but I’m pretty sure it would work. Since it makes 15 muffins, I think an 8-inch round cake would be the right size. If you try it, let me know how it goes!
Allison says
These muffins were my first success at making a gluten free muffin that my kids like! I made them yesterday, exactly as per the recipe except I used Cloud 9 Gluten Free All Purpose Baking Mix as that is what I had on hand. They came out great and my kids ate them all. I had to make another batch today!
Elizabeth says
Glad you enjoyed them!
Jennifer says
Elizabeth any idea how many calories per muffin? I absolutely love these muffins. Thank you.
Elizabeth says
I’m not sure. Since I’m not a professional, I’m not comfortable providing that info in case I get it wrong. Many of my readers use this calorie calculator: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076. I hope that helps!
Robin says
I would like to use stevia instead of the sugar, we cut sugar from our diet, can it be substituted for the sugar ? Also we use unsweetened almond milk, is that ok to use ? Thanks for any info. I’m trying to make gluten free blueberry muffins and they either are rising or they fall during the cooling.
Robin
Elizabeth says
Stevia won’t work in this recipe. It is not a 1:1 replacement for sugar. Sorry.
The almond milk, however, would be fine.
Rita says
These were wonderful! I made them for a ladies retreat for my gluten-free friends. They were great muffins, whether you cared if they were gluten-free or not! 😉 I used frozen blueberries. The muffins were moist and tasty.
Elizabeth says
Yay! So glad you enjoyed them!
Melanie Carr says
Wow. Made these with my son for breakfast (well it is the weekend). I used flour from the “Free From Fairy” and added a quarter of a tsp xantham gum. Possibly the best muffins I have ever made… and this was my first try at gluten free baking. Thank you. My daughter looked suspicious and said she would try a tiny bit.. when I next looked it was gone. Happy days!
Elizabeth says
Awesome!
Rachel says
I added a very ripe bananas I had frozen because I oy had one cup of blueberries. I also used coconut sugar (1/2 cup in mixture) and sprinkled some on top before baking. They ate a hit!
Fred J Alam says
Just made these with blue berries we picked today. Followed the recipe as written and they came out excellent. I will definitely be making these again.
Betty says
I made these today and absolutely loved them! The only difference was that I used organic cane sugar instead of granulated white sugar. Thank you for sharing such a great recipe!
Fiona Evans says
I used Pamela’s artisanal gluten free flour blend and substituted coconut oil for the butter as I’m gluten and dairy free. Used coconut milk instead of milk. Just added a pinch more salt. They were lovely light and tasty. Great recipe.
Tony says
Holy! Holy! The kids can’t get enough of them, easy recipe!
Amelia says
Fantastic recipe! They come out like regular muffins with their own unique, yummy taste. Will recommend to my GF friends
Johnnie says
I have made this recipe several times. I’ve used the batter for muffins, giant muffins, muffin tops, loaves … it is an amazing recipe! A definite keeper, go to, hand down the family cook line kind of Amazing! Did I say I absolutely LOVE this recipe!? I’ve even used buttermilk in one batch … excellent!
Elizabeth says
Glad to hear it!
Betsy says
I made these for coffee hour at our church. I used King Arthur gluten free flour. Very easy and tasty! I made 12 regular muffins and some minis.
Elizabeth says
Fantastic! Glad you enjoyed them!
Carrie says
Great recipe! I used Bette Hagmans four bean flour and it worked great. I made 12 muffins and cooked them a little longer.
Elizabeth says
Glad you enjoyed them!
Jamie says
What are the nutrition facts?
Elizabeth says
Sorry Jamie. At this time I don’t provide the nutrition facts.
Kiran says
I made these muffins using half the recipe. Instead of milk I used vanilla flavored almond milk and a little bit less than 1/4 cup of sugar. I put them in the fridge to enjoy in the mornings. They did get hard so let them thaw. Or, take a napkin/ towel, soak then rinse with water, put over the muffin and microwave for 30 seconds. Muffins were absolutely delicious!
Jolene says
Thank you from Australia! I am not a good baker so all the tips before the recipe were gold! I did the egg-free version with a supermarket gf flour, used cinnamon instead of vanilla and they were delicious.
Elizabeth says
So glad to hear you enjoyed them!