Gluten Free Blueberry Muffins

Oh my gosh, I just baked the most amazing gluten-free blueberry muffins. They taste so yummy and sweet. I can’t wait to tell you more!

I was worried they might be dry, but wow, they are fluffy. I love how the blueberries burst with every bite. It feels like a special treat each time.

I make these muffins for breakfast or a quick snack. I always feel so proud because everyone loves them. They are super easy and fun to share.

You should really try this recipe too. It’s so simple to whip up at home. Let’s bake them together right now!

Why You’ll Love This Recipe

• Gluten-Free and Flavorful: You won’t miss the gluten—these muffins are tender, moist, and full of blueberry flavor.
• Simple Pantry Ingredients: Uses everyday ingredients you likely have on hand.
• Perfect for Breakfast or Snack: Enjoy them as a quick breakfast or pack them for on-the-go snacks.
• Customizable: Easily adjust for dairy-free options or use frozen berries when fresh are unavailable.
• Freezer-Friendly: Make a batch ahead and freeze for later.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Bake Time: 20-22 minutes
• Total Time: About 40 minutes

Servings:
This recipe makes 12 standard-sized muffins—perfect for sharing or meal prep.

Difficulty:
Easy—ideal for beginners but satisfying for experienced bakers.

Required Kitchen Tools

To prepare these gluten-free muffins, here are the tools you’ll need:

• Mixing Bowls: At least one large and one medium bowl for wet and dry ingredients.
• Whisk and Spatula: To mix and fold the batter gently.
• Measuring Cups and Spoons: For accurate measurements.
• Muffin Tin: Standard 12-cup muffin tin.
• Paper Liners or Nonstick Spray: To prevent sticking.
• Ice Cream Scoop or Spoon: For evenly portioning the batter.
• Cooling Rack: Helps muffins cool evenly after baking.

Ingredients for Gluten Free Blueberry Muffins

Here’s a breakdown of what you’ll need to make these muffins. Exact amounts are in the recipe card at the end.

Dry Ingredients:

• Gluten-Free Measure-for-Measure Flour: Choose a blend that includes xanthan gum for best texture.
• Baking Powder: Helps the muffins rise and become fluffy.
• Baking Soda: Works with sour cream for a tender crumb.
• Kosher Salt: Balances the sweetness and enhances flavor.

Wet Ingredients:

• Neutral Oil (like canola or vegetable oil): Keeps the muffins moist without overpowering flavor.
• Granulated Sugar: Provides sweetness and structure.
• Eggs: Give structure and richness.
• Vanilla Extract or Vanilla Bean Paste: Adds warm flavor and depth.
• Sour Cream: Keeps the muffins tender and moist.
• Milk (any type): Loosens the batter to the right consistency.
• Fresh Blueberries: Add bursts of sweet, juicy flavor in every bite.

To Top the Muffins:

• Coarse Sugar (like turbinado, sparkling, or demerara): Sprinkled on top for a subtle crunch and sparkle.

Variations for Gluten Free Blueberry Muffins

• Dairy-Free Option: Use dairy-free sour cream and a plant-based milk (like almond or oat milk) to make these muffins dairy-free.
• Frozen Blueberries: If fresh blueberries are out of season, frozen blueberries work well. No need to thaw—just toss them in a bit of flour before folding into the batter to prevent sinking.
• Lemon Zest: Add zest of one lemon to the batter for a bright, citrusy flavor that pairs beautifully with blueberries.
• Mixed Berry Muffins: Swap out half the blueberries for raspberries or blackberries for a mixed berry version.
• Add Nuts: Stir in ½ cup chopped pecans or walnuts for added texture and flavor.

Awesome! Here’s Part 3 of the Gluten Free Blueberry Muffins recipe, focusing on Step-by-Step Instructions.

How to Make Gluten Free Blueberry Muffins: Step-by-Step Instructions

1. Preheat and Prepare

• Preheat your oven to 375°F (190°C).
• Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray. Set aside.

2. Mix the Dry Ingredients

• In a large bowl, whisk together:
  • Gluten-free flour
  • Baking powder
  • Baking soda
  • Kosher salt
• Set this dry mixture aside while you prepare the wet ingredients.

3. Combine the Wet Ingredients

• In a medium bowl, whisk together:
  • Oil
  • Granulated sugar
  • Eggs
  • Vanilla extract (or vanilla bean paste)
  • Sour cream
  • Milk
• Mix until smooth and well combined.

4. Bring It All Together

• Pour the wet ingredients into the bowl with the dry ingredients.
• Gently fold everything together using a spatula or wooden spoon. Be careful not to overmix—the batter should be slightly lumpy, not perfectly smooth.

5. Add the Blueberries

• Gently fold in the fresh blueberries until evenly distributed. If using frozen blueberries, toss them lightly with a tablespoon of gluten-free flour before adding—this helps prevent them from sinking to the bottom of the muffins.

6. Portion the Batter

• Use an ice cream scoop or large spoon to divide the batter evenly among the 12 muffin cups. Fill each cup nearly to the top for nice domed muffins.

7. Add Crunchy Topping

• Sprinkle coarse sugar generously over the tops of the muffins for a light crunch and pretty finish when baked.

8. Bake

• Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.

9. Cool

• Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This helps prevent soggy bottoms and keeps them from overbaking in the hot pan.

Great! Here’s Part 4 of the Gluten Free Blueberry Muffins recipe, covering Serving, Storing, and Nutrition Information.

Serving and Enjoying Gluten Free Blueberry Muffins

How to Serve Gluten Free Blueberry Muffins

These muffins are versatile and can be enjoyed in many ways:

• Breakfast on the Go: Pair with a cup of coffee or tea for a quick and satisfying morning meal.
• Snack Time: Enjoy them as an afternoon treat with yogurt or a piece of fruit.
• Dessert: Serve warm with a drizzle of honey or a pat of butter for a simple dessert.
• Brunch Table: Add them to a brunch spread alongside eggs, bacon, and fresh fruit.

They are soft and moist enough to eat plain, but a little spread of jam or cream cheese works beautifully too.

Storing Gluten Free Blueberry Muffins

Room Temperature:

• Store muffins in an airtight container at room temperature for up to 3 days. To maintain their soft texture, place a paper towel in the container to absorb excess moisture.

Refrigerator:

• If you prefer to keep them longer, store them in the fridge for up to 5 days. Warm slightly before serving to refresh their texture.

Freezer:

• Muffins freeze well. Wrap each muffin individually in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months.
• To serve, thaw overnight at room temperature or warm in the microwave for about 20-30 seconds.

Nutrition Information

Here’s a breakdown of approximate nutrition per muffin:

Nutrient	Amount per Muffin
Calories	210
Carbohydrates	30g
Protein	3g
Fat	9g
Saturated Fat	2g
Cholesterol	30mg
Fiber	2g
Sugar	12g
Sodium	180mg

Note: These values are approximate and will vary depending on the specific brands of ingredients used.

Gluten Free Blueberry Muffins FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work well. Use them straight from the freezer—no need to thaw. Toss them lightly in a bit of gluten-free flour before adding to the batter to help prevent sinking and bleeding color.

What’s the best gluten-free flour to use?

A gluten-free measure-for-measure flour blend that includes xanthan gum works best for structure and texture. Brands like King Arthur or Bob’s Red Mill are good options.

Can I make these dairy-free?

Yes. Substitute dairy-free sour cream and use plant-based milk (like almond or oat milk). The muffins will still be soft and moist.

How do I store these muffins?

Store in an airtight container at room temperature for 3 days, or refrigerate for up to 5 days. They also freeze well for up to 2 months.

Can I add lemon zest for extra flavor?

Absolutely. Adding the zest of one lemon will give a bright citrus note that pairs beautifully with the blueberries.

Conclusion

These Gluten Free Blueberry Muffins are soft, moist, and filled with sweet berries—perfect for breakfast or a midday treat. Whether you’re new to gluten-free baking or a seasoned pro, this recipe is simple to follow and yields delicious results every time. Enjoy them fresh or freeze for later, and feel free to add your own twist with lemon zest or other berries.