Start your day with a delicious gluten-free blueberry muffin!
This easy recipe delivers moist, fluffy muffins with juicy blueberries in every bite. Everyone’s favorite muffin flavor is now gluten free, and it’s fabulous!
I love my Sunday morning treats. There’s something about Sunday mornings, I literally wake up craving pastries.
And chances are I’ve made muffins and they’re just waiting for me in the freezer.
I pop one out of the freezer, warm it in the toaster oven, pour a hot cup of coffee and watch the Food Network. Ahhh, happiness.
Ingredients
Here’s what you’ll need for this gluten-free blueberry muffin recipe:
- Blueberries. Fresh blueberries are best, but this recipe also works using frozen berries.
- Gluten free flour. Find a 1:1 blend that already has xanthan gum to make things super simple.
- Eggs
- Sugar
- Buttermilk. My secret weapon for super-moist muffins!
- Vegetable oil
- Lemon
- Vanilla
- Baking powder
- Baking soda
- Cinnamon
- Salt
How to Make Gluten Free Blueberry Muffins
Combine the Dry Ingredients
In a large mixing bowl, whisk the GF flour, baking soda, baking powder, cinnamon and salt.
Combine the Wet Ingredients
In a medium bowl, combine the buttermilk, eggs, sugar, vegetable oil, lemon juice, lemon zest and vanilla.
Combine all of the Ingredients
Now, stir the wet ingredients into the bowl of dry ingredients. The last thing you’ll do is gently fold the blueberries into the batter.
Prepare for Baking
Prepare your muffin tin by either lining it with paper liners or coating it with nonstick cooking spray.
Then, spoon the muffin batter into the muffin cups, about 2/3 of the way to the top.
Bake the Muffins
Bake up those beautiful muffins, and test their doneness using a toothpick.
Then, wait at least 20 minutes before turning them out of the muffin pan.
Variations
Try any of these fun twists on this gluten-free muffin recipe:
1. Make jumbo blueberry muffins: For bakery-style muffins, use a jumbo muffin pan! Be sure to adjust the baking time accordingly, and always test for doneness using a toothpick inserted into the center of the muffin. This recipe will yield 6 jumbo muffins.
2. Make it a bread: Instead of a muffin pan, pour the batter into a loaf pan to make gluten free blueberry bread. Top it with a streusel topping for extra flavor and texture.
3. Try different mix-ins: Try different berries (like blackberries or strawberries) and/or crushed nuts (like walnuts or pecans) in the batter. You could even do chocolate chips! Follow the recipe card and just omit the lemon.
Storage and Reheating Instructions
When stored in an airtight container, these muffins will last at room temperature for 2-3 days and even longer in the refrigerator.
They also freeze beautifully! First, wrap each muffin individually in plastic wrap. Then, place the muffins into a larger freezer bag.
To reheat, let your muffins thaw at room temperature (or pop them into the microwave for a few seconds) and then warm them in the toaster oven.
How to keep blueberries from sinking to the bottom
There are two generally accepted methods for preventing blueberry sinkage:
1. Place a spoonful of plain batter into the bottom of each muffin cup. Then, fold the blueberries into the remaining batter. The layer of plain batter is believed to form a cushion that prevents the blueberries from sinking to the bottom.
2. Toss the blueberries in a light coating of flour before mixing them into the batter. This is the most popular method.
On a personal note – I don’t do either of these things, as I haven’t found blueberry sinkage to be a problem in this recipe. But, you do you!
FAQs
The most common mistake in gluten-free baking is not incorporating a binder like xanthan gum. This problem is easily solved when you use a 1:1 gluten-free flour blend. A quality GF flour blend already has xanthan gum in it, so you can use it the same way you would use all purpose flour.
Another mistake we make (and this is true for regular baking too) is not using the spoon-and-level method. Be sure to spoon your flour into the measuring cup and level it off with a knife to get the right amount.
A quality 1:1 gluten free flour blend is a must for baking the best gluten free muffins! Bob’s Red Mill is very popular among gluten free bakers. I also love, and have always used, Cup4Cup flour.
Not if you want them to turn out good! Xanthan gum is a necessary ingredient for binding your muffin batter together. Luckily, most gluten free flour blends already include xanthan gum.
You sure can. Be sure to let frozen blueberries thaw at room temperature before incorporating them into the muffin batter.
When you try these gluten-free muffins, I’d love to hear about it! Drop a star rating or leave a comment below. Enjoy!
For more gluten free baking recipes, try these:
- Gluten Free Blackberry Muffins with Streusel Topping
- Moist and Easy Gluten Free Zucchini Bread
- Bakery Style Gluten Free Pumpkin Chocolate Chip Muffins
Gluten Free Blueberry Muffins
Ingredients
- 2 cups 1:1 gluten free flour blend
- 2 cups blueberries fresh or frozen
- 2 large eggs
- 1 cup sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 lemon
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350F degrees.
- In a large bowl, whisk the flour, baking soda, baking powder, cinnamon and salt.
- In a separate bowl, whisk the buttermilk, sugar, eggs, oil and vanilla.
- Zest and juice the lemon. Stir lemon juice and lemon zest into the buttermilk mixture.
- Stir the wet ingredients into the dry ingredients until well combined. Gently fold the blueberries into the batter.
- Coat two muffin pans with nonstick cooking spray, or line with cupcake liners. Fill each muffin cup 2/3 of the way full of batter.
- Bake 35 minutes, until tops are golden brown and a toothpick inserted in the center comes clean. Cool in the muffin pan for at least 20 minutes before removing.
You didn’t add lemon to the ingredients. Only to the instructions. How much juice and zest is needed pls
Hi Sarah, one lemon is listed in the ingredients! Use the juice and zest of one lemon. 🙂
I have alpha gal syndrome, with that I avoid xanthan gum. Can you substitute psyllium husk powder in this recipe? Or another ingredient?
Hi Marcia, your best bet is to research gluten free flour blends that don’t contain xanthan gum. If you can’t find any, there are some decent recipes for homemade gluten free flour blends without xanthan gum. Just Google it. Hope this helps!