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Gluten-Free Blueberry Muffins Recipe

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4 from 46 reviews

Delicious and fluffy gluten-free blueberry muffins made with a 1:1 gluten-free flour blend, fresh or frozen blueberries, and a hint of vanilla. Perfectly moist with a tender crumb, these muffins are easy to prepare and ideal for a quick breakfast or snack.

Ingredients

Dry Ingredients

  • 2 cups (290 g) gluten-free 1:1 flour, such as Bob’s Redmill 1:1 Gluten-Free Baking Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1/2 cup (1 stick or 113 g) unsalted butter, room temperature & cut into pieces (see notes for dairy free option)
  • 1/2 to 2/3 cup raw sugar + 2 Tablespoons for sprinkling (optional)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) non-dairy milk, room temperature

Fruit

  • 2 cups fresh blueberries or frozen blueberries

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 400°F (204°C). Coat twelve standard-size muffin wells with nonstick spray or line with paper muffin cups and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together gluten-free flour, baking powder, and kosher salt. Set aside.
  3. Cream Butter and Sugar: Using an electric mixer, beat the room temperature butter on medium-high speed until creamy, about 3 minutes. Add raw sugar and vanilla extract; beat until combined.
  4. Add Eggs: Beat in the first egg until incorporated, scraping down the sides of the bowl. Repeat with the second egg, beating until the batter is creamy.
  5. Combine Wet and Dry: Add the flour mixture to the wet ingredients in three additions, alternating with the non-dairy milk. Mix until just combined; do not overmix to keep some streaks of flour visible.
  6. Fold in Blueberries: Gently fold fresh or frozen blueberries into the batter to evenly distribute without crushing them.
  7. Fill Muffin Wells and Sprinkle Sugar: Divide the batter evenly among the prepared muffin wells. If desired, sprinkle the tops with 2 tablespoons of raw sugar for extra crunch.
  8. Bake Muffins: Place the muffin pan in the oven and immediately reduce the temperature to 375°F (190°C). Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool: Let the muffins cool in the pan on a wire rack for 5 minutes, then transfer them directly to the rack to cool completely or serve warm.
  10. Store: Store muffins in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Notes

  • You can substitute unsalted butter with a dairy-free alternative like coconut oil or vegan butter for a dairy-free option.
  • Using frozen blueberries is fine; do not thaw to prevent excess moisture in the batter.
  • Raw sugar sprinkled on top adds a crunchy texture and sweet finish but is optional.
  • Do not overmix the batter to keep muffins tender and moist.
  • If you prefer, use room temperature ingredients for better mixing and texture.

Find it online: https://justsosavory.com/gluten-free-blueberry-muffins-recipe/