Gluten Free Blueberry Muffins

It's no surprise to find out that blueberry tops the list for favorite muffin flavors. With the sweetness from the muffin and the tart juicy blueberries, they are irresistible. There is a reason these muffins are a staple at coffee shops and bakeries all over. These gluten free blueberry muffins will keep that blueberry love going. They are soft and filled with bursting juicy berries and just perfect for any breakfast, brunch of afternoon snack!

This recipe makes only six standard sized muffins, so you might consider it a small batch. It's very easy to double by changing the number of servings on the recipe card.

When blueberries are in season, I love to go out and pick them at a local farm but I always end up with way more than I bargained for. If you find yourself with an abundance of blueberries, you may also want to try my gluten free lemon blueberry muffins or my banana blueberry muffins to mix things up.

Ingredients

• Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill flour in most of my recipes. I think it's a high quality flour blend that is certified gluten free. You can use the flour of your choice, but ensure that is contains xanthan gum or a similar binder. Using another flour brand may result in a different outcome for the recipe, since all gluten free flours differ slightly in their makeup.
• Sugar
• Baking Powder
• Salt
• Egg - Just one large egg which helps give the lift needed to keep the muffins light.
• Oil - I use light olive oil in all of my cooking and baking, but any light flavored cooking oil will work. You could also use melted coconut oil.
• Non-Dairy Milk - I use unsweetened coconut milk (in the carton) for most of my cooking and baking. However, I have also tested this recipe with oat milk and soy milk and both work fine. Use whichever milk you prefer.
• Vanilla - While I've used vanilla, almond extract also make a great flavor addition.
• Blueberries - This recipe uses fresh blueberries. While I haven't tested it with frozen berries, I suspect they will provide too much moisture when they defrost.

Substitutions & Variations

• Not Dairy Free - use dairy milk in the same measure.
• Make it Vegan - You could replace the single egg with ⅓ cup of applesauce. The result will be a slightly denser muffin texture but the flavor and bake will be fine.
• No blueberries - This recipe will work with any type of fresh berry (blackberries, raspberries, strawberries) just make sure to dice the berries in pieces about the size of a blueberry.
• Replace vanilla with ¼ teaspoon almond extract and sprinkle the top with sliced almonds.

Instructions

These muffins are very easy to make and only require a couple of bowls and a whisk. They use the muffin method for mixing and baking to yield nice high domed muffin tops.

Before beginning to mix the ingredients, separate the blueberries into two bowls (¾ cup in one bowl and ¼ cup in a second bowl). Add 1 tablespoon of flour to the larger bowl of blueberries and toss them to coat in flour.

STEP 1: Add the gluten free flour, sugar, baking powder and salt to a large mixing bowl. Whisk together to mix well then set aside.

STEP 2: Crack the egg into a second smaller bowl. Whisk until it's frothy, like soap bubbles.

STEP 3: Add the oil, vanilla, and milk to the whisked egg. Whisk again until smooth.

STEP 4: Pour the wet ingredients into the dry ingredients. Fold about 10 strokes until the dry ingredients are partially incorporated.

STEP 5: Add the flour coated blueberries to the partially mixed muffin batter and fold about 5 more times until all of the dry ingredients are incorporated.

STEP 6: Portion the mixed batter into 6 lined muffin cups. Top with the remaining blueberries. If you're using the streusel topping, sprinkle it over the berries. Then bake.

Why does this recipe have special baking instructions?

A key indicator of muffin success are those big domed tops.  Every bakery-style muffin has them.  If your muffins always come out flat on top, what you have is more of a cupcake.  In order to get the beautiful domes on any muffin there are a few little tricks.

1. The muffin method for mixing (above)
2. Fill the muffin cups almost to the top.  Lots of recipes call for ⅔ full, but you want them full to be ready to explode out of the top of the cup.
3. Heating the oven to 400 and after a few minutes of baking reduce the temperature to 375 for the remaining time.  This helps the outside set before the inside is cooked, that means in the bottom of the cup the cooking batter has nowhere to go but up since the outer ring is already cooked through.  It also sets the tops before the spreading begins, leaving a nice dome shape. 

How do you store leftover gluten free blueberry muffins?

I usually store in an airtight container at room temperature if it's just for a day or so.  My family eats muffins pretty quickly.  If you're planning to keep them for a few more days, stick them in the refrigerator.  You can also freeze leftover muffins if you like to bake a larger batch at one time.

Reheat by microwaving for 15 seconds or heat in an oven at 350 degrees for 10 minutes.

If you love muffins, check out these other great recipes!

If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

Recipe

Gluten Free Blueberry Muffins

Indulge in delightful gluten-free blueberry muffins that are bursting with juicy, antioxidant-rich blueberries. These moist and tender treats are perfect for those with dietary restrictions. Enjoy the delectable combination of sweet blueberries and a soft, fluffy texture in every bite!

Author: Tiffany

4.86 from 28 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 28 minutes minutes

Total Time: 38 minutes minutes

Servings: 6 muffins

Calories: 295kcal

Ingredients

For the muffins

• ▢ 1 Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
• ▢ 1 teaspoon Baking Powder
• ▢ ½ teaspoon Salt
• ▢ ½ Cup Sugar
• ▢ 1 Egg
• ▢ 3 Tablespoons Olive Oil
• ▢ 6 Tablespoons Non-Dairy Milk non dairy or regular
• ▢ 1 teaspoon Vanilla
• ▢ 1 Cup Fresh Blueberries divided
• ▢ 1 Tablespoon Gluten Free 1-to-1 Flour Blend

For the streusel topping, optional

• ▢ ⅓ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
• ▢ 1 Tablespoon Light Brown Sugar
• ▢ 1 Tablespoon Sugar
• ▢ Pinch of Salt
• ▢ 2 Tablespoons Vegan Butter melted

Instructions

To make the streusel (optional)

• Combine all of the ingredients in a small bowl. Stir until everything is well incorporated and kind of chunky.
  ⅓ Cup Gluten Free 1-to-1 Flour Blend, 1 Tablespoon Light Brown Sugar, 1 Tablespoon Sugar, Pinch of Salt, 2 Tablespoons Vegan Butter
• Place bowl in the refrigerator while you mix the muffin batter.

To make the muffins

• Preheat oven to 400 degrees F. Line 6 muffin cups with paper liners.
• Wash your fresh berries. Divide into two parts measuring ¾ C and ¼ C. Add the 1 tablespoon flour to the ¾ C and toss them to coat the berries.
  1 Cup Fresh Blueberries, 1 Tablespoon Gluten Free 1-to-1 Flour Blend
• In a large bowl, combine gluten free flour, baking powder, salt and sugar. Whisk together until well combined.
  1 Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ½ teaspoon Salt, ½ Cup Sugar
• Crack your egg into a second smaller bowl. Whisk the egg until it's frothy, like soapy bubbles.
  1 Egg
• Add the oil, milk and vanilla to the egg. Whisk together until evenly incorporated.
  3 Tablespoons Olive Oil, 6 Tablespoons Non-Dairy Milk, 1 teaspoon Vanilla
• Pour the wet ingredients into the dry. Fold together about 10 times.
• Add the flour coated blueberries to the batter. Fold another 5 times.
• Fill your muffin cups nearly to the top, you should have just enough batter for 6 full muffin cups.
• Sprinkle the remaining ¼ C of berries over the tops of the muffin batter.
• If you're using the streusel, break it into chunks with your hands and sprinkle over the tops of the muffins.
• Bake in preheated oven for 2-3 minutes, then reduce the temperature to 375 baking an additional 25 minutes. Muffins will be done when the tops spring back when gently poked.
• Remove from oven and cool in the pan for no more than 10 minutes. Remove to a wire rack to avoid moisture at the bottom of the muffins.

Notes

Substitutions & Variations:

• If you're not dairy free, use regular milk in the same measure.
• To make these vegan, replace the egg with ⅓ cup of applesauce.
• Replace 1 teaspoon of vanilla with ¼ teaspoon almond extract and top the muffins with sliced almonds.

Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days.  For longer storage, place container in the refrigerator.

Freezing: Once muffins are completely cooled, wrap individually with plastic wrap and place in a freezer safe container.  Store up to 3 months.  Thaw overnight in the refrigerator before serving.

Reheating: Reheat individual muffins in the microwave on high for about 15 seconds or until warm.

Calories: 295kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 27mg | Sodium: 314mg | Potassium: 56mg | Fiber: 3g | Sugar: 24g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg

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Tiffany

Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.