There are few things that make my mouth water as much as a batch of muffins baking. As a gluten-free family, I thought we may have said goodbye to muffins. Thankfully, I came up with these gluten free blueberry muffins and they are every bit as delicious, if not more so, than traditional recipes!
A batch of these delicious, freshly-baked gluten-free blueberry muffins will remind you of bakery-style muffins with sprinkled sugar topping gently cracked golden muffin tops that are bursting with blueberries.
In short…they are amazing!
The Best Gluten Free Muffin Recipe
This recipe is the result of testing out dozens of different blueberry muffins and tweaking our favorites. I have made at least 8 batches of this final gluten-free blueberry muffin recipe and my family loves it.
I know they really do love the recipe went they ask me for it all the time. Normally, they get tired of a recipe when I test it over and over, but not this time!
It’s not just a hit with my family either. I have made these muffins for neighbors, extended family, friends, etc. and everyone raves about them. No one has guessed they are actually gluten-free! I even gave my in-laws a gluten-free, dairy-free version and they loved them!
Dairy-Free Blueberry Muffins
Yes, you can easily convert this into a dairy-free muffin recipe! To make the switch, you’ll need to swap out two of the ingredients:
- softened butter can be swapped out for a soy-based butter bar. I like Earth Balance Soy Free Buttery Sticks. Note: do not use coconut oil as the texture is quite different and the muffins will not turn out the same.
- milk can be switched out for any dairy-free milk you like, such as almond milk or coconut
Then, use the remaining ingredients as directed below and follow the original instructions. That’s all it takes! You will soon be enjoying some tasty gluten free, dairy free blueberry muffins!
Simple Gluten Free Blueberry Muffins
This is a recipe you can easily make any day of the week. It doesn’t take long to put together, and the ingredients are quite simple.
The aroma of these easy-to-make muffins baking always brings my kids running to the kitchen asking “how much longer?”
This recipe is so easy to make, my 11-year-old-son often helps me make them and he can make them almost all by himself. That’s always a win in my book! 🙂
Gluten Free Muffin Recipe
Are you ready to give these gluten free blueberry muffins a try? Making them is a breeze (and yes, your kitchen WILL smell amazing!).
Ingredients Needed for GF Blueberry Muffins
- room-temperature milk*
- lemon juice
- softened salted butter*
- white granulated sugar
- 2 large room temperature eggs
- vanilla extract
- baking powder
- 1 tsp salt
- a teaspoon of cinnamon
- 1 tsp ground nutmeg
- gluten-free flour (this is the one I personally use)
- 1 ½ cups blueberries, fresh or frozen
- 2 TBSP white granulated sugar
*If you are making the recipe dairy free as well, swap these two ingredients for a dairy-free counterpart.
How to Make Gluten Free Blueberry Muffins
This recipe will make 12 large muffins.
Preheat your oven to 425, and get your muffin liners ready. I use the large standard size, not the mini liners.
In a glass measuring cup, add together your lemon juice and milk. You’ll put it 2 tbsp lemon milk, then pour in enough milk to hit the 1/2 cup line. The milk does need to be room temperature for this recipe.
If you have just pulled it out of the freezer, don’t worry—I’ve got you covered with this simple hack! All you need to do is microwave it for about 20-30 seconds. Then, set the entire thing aside.
Next, beat together the softened butter and sugar. Then, add the eggs one at a time. Make sure to scrape down the sides after each addition. Mix in the vanilla extract, then baking powder, salt, cinnamon, and nutmeg.
Add half the milk/lemon juice mixture and 1 cup gluten-free flour. Stir, then add the remaining milk and flour and scrape down the sides.
Fresh vs. Frozen Blueberries
Now it’s time to gently fold in the blueberries until just combined. Don’t overmix.
If you are wondering whether you should use fresh or frozen blueberries for this gluten free blueberry muffin recipe, the simple answer is…either!
If you want to use frozen blueberries, thaw first, then rinse in cold water. This will help keep them from turning the batter completely purple.
You can also toss them with 1 tbsp gluten-free flour to stop the dye from bleeding. Truth be told, I don’t do that myself as a little extra purple batter doesn’t bother me or change the taste.
Fresh blueberries will need to be washed and dried, then they can be dropped right in. By the way…this is a great job for a little one to do!
Add the Mixture into the Muffin Pan
Spoon into the prepared muffin pan. Remeber I said earlier that GF blueberry muffin recipe would make 12 large muffins? When you spoon it into the muffin liners, the batter will almost, but not quite, overflow.
You can get more muffins out of one batch if you prefer to make a smaller size, of course. However, this recipe is so good with extra-large muffin tops that I highly recommend making 1 dozen or even doubling the recipe!
Sprinkle the remaining 2 tbsp sugar over the top of each muffin.
Bake the Batter
Place the muffins into the oven and reduce the temperature to 375 degrees. Bake for 25-33 minutes. I know this is a bit of a wide range, but truly each person’s oven is so different that I can’t be more precise without potentially sacrificing the perfect muffin!
A great trick I use is to check and see if a toothpick inserted into the center of the muffin will come out clean. If it does, your muffins are ready to come out of the oven. If it doesn’t come out clean, keep baking, and check again in a minute or two. Don’t have a toothpick? No problem! A fork can do the same exact thing. 😉
Cool for 10 minutes on a wire rack, then remove the muffins from the pans to cool completely.
How to Store the Gluten Free Blueberry Muffins
If you happen to have any muffins left that aren’t gobbled up right away, they are best stored in a sealed container. They’ll stay fresh for about 3-4 days…if you can wait that long!
These bakery-style gluten free blueberry muffins will be loved by absolutely everyone in your family!
- ½ cup milk, room temperature
- 2 TBSP lemon juice
- 1/2 cup (1 stick) salted butter, softened
- 1 ½ cup white granulated sugar
- 2 large eggs, room temperature
- 1 TBSP vanilla extract
- 2 tsp baking powder
- ¼ tsp salt
- ¾ tsp cinnamon
- ¼ tsp ground nutmeg
- 2 cups gluten-free flour (I use King Arthur Measure-for-Measure gluten-free flour)
- 1 ½ cups blueberries, fresh or frozen
- 2 TBSP white granulated sugar
- Preheat your oven to 425 degrees and add paper muffin cups to a muffin pan.
- In a glass measuring cup, add 2 tbsp lemon juice, then add enough milk to the ½ cup line. If your milk isn’t room temperature, you can microwave it for 20-30 seconds. Set aside.
- Beat together the softened butter and sugar. Add the eggs one at a time, scraping down the sides after each addition. Mix in the vanilla extract, then baking powder, salt, cinnamon, and nutmeg. Add half the milk/lemon juice mixture and 1 cup gluten-free flour. Stir, then add the remaining milk and flour and scrape down the sides.
- Gently fold in the blueberries until just combined. Don’t overmix.
- Spoon into the prepared muffin pan. This recipe is enough for 12 large muffins.
- Sprinkle the remaining 2 tbsp sugar over the top of each muffin.
- Place the muffins into the oven and reduce the temperature to 375 degrees. Bake for 25-33 minutes or until a toothpick or fork inserted into the center of a muffin comes out clean.
- Cool for 10 minutes on a wire rack, then remove the muffins from the pans to cool completely.
- Store in a sealed container. Best enjoyed fresh within 3-4 days.
*For frozen blueberries, thaw first, then rinse in cold water. This will help keep them from turning the batter completely purple. You may also toss them with 1 tbsp gluten-free flour though I don’t do that myself as a little extra purple batter doesn’t bother me or change the taste.
Pin the image below to save the recipe for later.