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blueberry muffins cooling on a rack with a ramekin of blueberries

Super Soft Gluten Free Blueberry Muffins

  • Author: Erika Bragdon

Description

These bakery-style gluten free blueberry muffins will be loved by absolutely everyone in your family! 


Scale

Ingredients

  • 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

 


Instructions

  1. Preheat your oven to 425 degrees and add paper muffin cups to a muffin pan.
  2. 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.
  3. 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.
  4. Gently fold in the blueberries until just combined. Don’t overmix.
  5. Spoon into the prepared muffin pan. This recipe is enough for 12 large muffins.
  6. Sprinkle the remaining 2 tbsp sugar over the top of each muffin.
  7. 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.
  8. Cool for 10 minutes on a wire rack, then remove the muffins from the pans to cool completely.
  9. Store in a sealed container. Best enjoyed fresh within 3-4 days.

 


Notes

*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.

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