Gluten Free Blueberry Muffins
This gluten-free blueberry muffin recipe is made with simple ingredients and no specialty items. Tender, golden brown, and bursting with blueberry flavor — the whole family will love them.
Ingredients
- 1 cup white sugar
- ½ cup butter softened
- 2 eggs room temperature
- 2 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
For the topping:
- 2 tablespoons sparkling sugar or 2 tablespoons sugar mixed with ¼ teaspoon cinnamon
Instructions
- Preheat oven to 375°F and line a muffin tin with cupcake liners.
- In a small bowl, whisk together the gluten free flour, baking powder, and salt. Set aside.
- In a large bowl, use a hand mixer to cream butter and white sugar together until light and fluffy.
- Add eggs one at a time and beat until blended.
- Add dry ingredients and stir just until combined.
- Pour in milk and vanilla and mix just until smooth — do not overmix.
- Gently fold in blueberries with a spatula.
- Use an ice cream scoop to fill each liner ¾ full.
- Sprinkle the top of each muffin with sparkling sugar or cinnamon sugar.
- Bake 25–27 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Cool in the muffin tin for 5 minutes then transfer to a cooling rack.
Notes
Room temperature matters. Pull your butter and eggs out ahead of time — cold butter won't cream properly and cold eggs don't incorporate as evenly.
Measure your flour correctly. Spoon the flour into the measuring cup and level it off. Scooping straight from the bag packs the flour and leads to dense muffins.
Don't overmix. Stir just until the batter comes together. Overmixing — even with gluten free flour — makes tough muffins.
Coat your blueberries. Toss fresh or frozen berries in a teaspoon of gluten free flour before folding them in. It keeps them from sinking to the bottom during baking.
Using frozen berries? Don't thaw them first. Fold them in straight from the freezer for the best results.
Don't skip the topping. The sparkling sugar or cinnamon sugar on top is what gives these muffins that bakery-style crisp top. It's a small step that makes a big difference.
Check early. Start checking at 24 minutes — gluten free baked goods can go from golden brown to overdone quickly depending on your oven.
Freezer friendly. Wrap cooled muffins individually and store in a freezer bag for up to three months. Thaw overnight on the counter and they taste just as fresh.