Gluten-Free Blueberry Muffins

These Gluten-Free Blueberry Muffins bring bakery-style flavor home with a thick batter, juicy berries, and a crunchy sugar top. Mix the batter fast, bake until golden, and enjoy tender, fluffy muffins.

Notes on ingredients

Gluten-free flour: Use Bob’s Red Mill 1-to-1 Baking Flour for the tested result, and use a blend that includes xanthan gum if substituting.

Eggs: Use 2 large eggs, ideally at room temperature, to help the batter emulsify and bake up fluffy instead of gummy.

Blueberries: Fresh or frozen, both work well, and frozen berries don’t need thawing before mixing.

Sugar: Don’t swap granulated sugar for liquid sweeteners like honey or maple syrup because the recipe won’t work as written.

Milk: Any milk works (including dairy-free), but higher-fat milk helps muffins taste richer and stale more slowly.

How to Make Gluten-Free Blueberry Muffins

Preheat oven to 350℉. Lightly grease your 15 muffin cups or line them with paper liners.

Whisk gluten-free flour, baking powder, and salt in a small bowl; set aside.

Beat softened butter and ¾ cup sugar until thick, then add eggs while mixing and beat just until combined.

Mix in dry ingredients on low until thick, then add milk and vanilla and mix until a thick batter forms.

Fold in blueberries gently; the batter can get very thick with frozen or cold berries and that’s normal.

Fill muffin cups about ⅔ full, then top each with about 1 teaspoon of sugar if desired.

Bake until a tester comes out clean, about 25 minutes. Then, cool for 5 minutes in the pan and transfer to a rack.

Storing leftovers

Keep cooled muffins covered at room temperature for about three days.

Freeze muffins in a freezer bag for up to two months and thaw at room temperature (use microwave, thaw carefully to avoid hard muffins).

FAQs:

Do I have to let the batter chill?

Chill the filled muffin tin (or batter) for at least 20 minutes to help the gluten-free flour hydrate and to encourage domed muffin tops.
For even more convenience, you can prep the batter the day before and bake the next morning.

What type of oil should I use?

Use a neutral oil, such as grapeseed or avocado oil; vegetable, canola, or coconut oil also works.
Oil can create a fluffier gluten-free muffin texture compared with melted butter because it stays softer at cooler temperatures.

Can I make these dairy-free?

Swap the whole-milk yogurt 1:1 with an unsweetened dairy-free yogurt to make the muffins dairy-free.
Avoid replacing yogurt with a thin milk (like oat milk) because it changes the texture and structure.

Can I use frozen blueberries?

Yes, use fresh or frozen blueberries, but don’t thaw frozen berries first.
Fold gently and avoid overmixing so the batter doesn’t turn purple.

Looking for more gluten-free muffin recipes? Be sure to check these recipes out:

• Gluten Free Blueberry Streusel Muffins (Bakery-Style)
• Gluten-Free Crumb Cake Muffins
• Gluten Free English Muffins

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