Gluten Free Blueberry Muffins Recipe
Tall, golden blueberry muffins packed with juicy berries and a crunchy sugar top. This version is made with a 1 to 1 gluten free flour blend, and nobody at the table will guess.
Gluten Free Blueberry Muffins That Taste Like the Real Thing
Every recipe on Everything Muffins starts in our kitchen and finishes in yours. Our team of bakers developed these gluten free blueberry muffins batch by batch, testing gluten free blends until the crumb was soft instead of gritty and the berries stayed suspended. Then we shared the recipe with our community of home test bakers, who made it in their own kitchens with their own ovens, pans and ingredients.
What they told us went straight into the recipe below. [TESTER NOTES: add after the community bake]
Why You’ll Love This Recipe
- A berry in every bite: A full 1 1/2 cups of blueberries, tossed in flour so they do not sink.
- Gluten free, not gritty: A 30 minute rest lets the gluten free flour hydrate for a soft, tender crumb.
- Community tested: Our bakers built it, then home bakers tested it in their own kitchens before it went live.
Ingredients You’ll Need
Full amounts are in the recipe card below. Here’s what each ingredient does and what you can swap.
- Gluten free flour: a 1 to 1 baking blend with xanthan gum already in it. Weigh it if you can, since blends vary.
- Sugar: granulated sugar gives a tender crumb and golden top.
- Baking powder and baking soda: baking powder does most of the lifting, and the soda helps the tops brown.
- Eggs: two, at room temperature, for rise and structure.
- Sour cream, milk and oil: oil keeps gluten free muffins moist longer. Greek yogurt works in place of sour cream.
- Blueberries: fresh or frozen. Do not thaw frozen berries, just rinse, pat dry and toss in flour.
- Coarse sugar: for that crunchy bakery top.
How to Make Gluten Free Blueberry Muffins Recipe
Step 1: Make the batter
Whisk the dry ingredients and the wet ingredients in separate bowls. Toss the blueberries with 1 Tbsp flour, then fold everything together just until no dry flour is left.
Baker’s Tip: Toss the blueberries in a spoonful of flour and fold them in last so they stay spread through the muffin.
Step 2: Rest and fill
Let the batter rest for 30 minutes while the oven heats. Then use a large cookie scoop or 1/3 cup measure to fill all 12 liners to the top.
Tester Tip: [TESTER NOTES: add after the community bake]
Step 3: Bake
Bake at 400°F for 5 minutes, then lower the oven to 350°F without opening the door and bake 16 to 19 minutes more.
They’re done when the tops spring back, a toothpick comes out clean and the centers read 200 to 205°F.
What Our Test Bakers Learned
Before a recipe goes live, our community bakes it and reports back. Here’s what they found and what we changed because of it.
- Ovens and pans our testers used: [TESTER NOTES: add after the community bake]
- What testers changed or asked about: [TESTER NOTES: add after the community bake]
- Their favorite way to serve them: [TESTER NOTES: add after the community bake]
Tips for Perfect Muffins Every Time
- Weigh your flour, or spoon it into the cup and level it. Extra flour makes thick batter and dense muffins.
- Use room temperature eggs and dairy. Set eggs in warm water for 5 minutes if you forget.
- Do not open the oven when you lower the temperature. That first blast of heat is what gives you tall tops.
- Check your oven with an oven thermometer. Many ovens run hot or cold.
- Dark pans bake faster, so start checking 2 to 3 minutes early.
- Use small wild blueberries for more berries in every bite.
- Gluten free muffins taste best the day they are baked. Warm leftovers for 10 seconds in the microwave to soften them.
Storing and Freezing
Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, wrap them individually and freeze for up to 3 months. Thaw overnight or warm in the microwave for 15 to 20 seconds.
Frequently Asked Questions
Yes. Do not thaw them. Rinse, pat dry and toss in flour before folding in.
Thin batter or wet berries. Toss them in flour and fold them in last.
The 400°F start gives tall tops, and 350°F bakes the centers through without burning the outside.
A 1 to 1 baking blend that already has xanthan gum. Skip almond or coconut flour on their own, they need a different recipe.
Best Gluten Free Blueberry Muffins
Ingredients
Method
- Preheat the oven to 400°F. Line a 12 cup muffin pan with parchment liners, or lightly spray paper liners with oil so the muffins release cleanly.
- In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk the eggs, sour cream, milk, oil and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold just until no dry flour remains. Fold in the blueberries tossed in 1 Tbsp flour. Do not overmix. Let the batter rest for 30 minutes before scooping so the gluten free flour can hydrate.
- Use a large cookie scoop or 1/3 cup measure to divide the batter evenly among the 12 liners, filling them to the top. Sprinkle the tops with coarse sugar.
- Bake at 400°F for 5 minutes. Without opening the door, lower the oven to 350°F and bake 16 to 19 minutes more, until the tops spring back, a toothpick in the center comes out clean and the center reads 200 to 205°F.
- Cool in the pan for 5 minutes, then move the muffins to a wire rack. Let them cool completely before peeling off the liners.
Notes
| Calories | 261 |
|---|---|
| Total fat | 12 g |
| Saturated fat | 2 g |
| Cholesterol | 37 mg |
| Sodium | 272 mg |
| Total carbohydrate | 35 g |
| Fiber | 1 g |
| Sugars | 17 g |
| Protein | 2 g |
