These classic gluten free blueberry muffins are crisp on the outside, soft and tender inside. So easy to make, and they taste just like they came from your favorite bakery!

What makes this gluten free blueberry muffins recipe special

These are my favorite gluten free blueberry muffins, studded with big fresh blueberries. They’re made with plenty of butter, buttermilk, and granulated sugar for the most tender, decadent type of muffin.

Sometimes, I replace the lemon juice with pure vanilla extract. But I prefer the lemon juice because it helps to balance the sweetness of the sugar and berries.

The taste is perfect, but the incredibly tender texture and perfectly craggy top are the real reasons I love these muffins. Resist the urge to add more blueberries, or they’ll take over the whole muffin. You want to taste that sweet, moist muffin crumb for your gluten free breakfast.

Blueberry muffin split in half on small white plate on light purple cloth

Should I defrost frozen berries before using them to make muffins?

No! Never defrost frozen berries before using them in baking.

Fresh berries are always best for for baking. Frozen berries tend to bleed color into the muffin batter, turning it rather blue.

Frozen berries also tend to collapse easily when you mix them into the raw batter. But, if you don’t have fresh berries, you can still make blueberry muffins with frozen berries.

How to prevent frozen berries from bleeding and being crushed

Don’t defrost the frozen blueberries. Simply rinse them with cold water before tossing them in a bit of the dry ingredients.

Keep them in the freezer until right before you’re ready to add them to the muffins. Working quickly, toss the rinsed berries in the dry ingredients and add them to the prepared batter.

Finally, fold the frozen berries into the soft gf blueberry muffin batter. Treat them like you would whipped cream or egg whites.

Raw muffin batter with blueberries in metal bowl

Can you use other fruit in these gf blueberry muffins?

If you don’t have blueberries, but you do have raspberries, you can make these into gluten free raspberry muffins. If your raspberries are fresh, follow the recipe as written, only substituting that one ingredient.

If your raspberries are frozen, follow the instructions above for frozen blueberries. You might be able to make this recipe with fresh strawberries if you slice them into chunks about the size of a blueberry.

You cannot make them with frozen strawberries. They can’t be sliced into proper chunks without defrosting them first, and they will add way too much moisture to the raw batter.

Raw blueberry muffin batter in muffin wells sprinkled with coarse sugar

How to make healthy gluten free blueberry muffins

This gluten free blueberry muffin recipe started out as a “lighter” recipe when I first published it. I even gave nutrition information for the lightened up version.

The muffins were so skimpy that I moved away from that recipe. If you’re looking for a whole grain version of gluten free blueberry muffins, you might prefer our oat flour blueberry muffins recipe.

If you’re still interested in the original “lighter” recipe, it’s lower in fat and sugar. In place of the butter, sugar and eggs in the amounts listed in the recipe below, use the following:

  • 7 tablespoons (98 g) unsalted butter, at room temperature (in place of 10 tablespoons butter)
  • 3/4 cup (150 g) granulated sugar (in place of 1 cup (200 g))
  • 3/4 cup (170 g) Greek-style plain yogurt, at room temperature (addition)
  • 1 egg (50 g, weighed out of shell) + 2 egg whites (50 g), at room temperature (in place of 2 eggs)

Leave the rest of the recipe completely unchanged. The muffins will be a bit smaller, and somewhat less tender.

Sugar and fat tenderize muffins. But the choice is yours!

3 baked blueberry muffins in metal muffin tin

Gluten free blueberry muffin recipe ingredient substitutions + tips for making perfect blueberry muffins

Can I make gf blueberry muffins using regular milk?

No. Honest-to-goodness buttermilk from the dairy case at your grocer isn’t just regular milk that’s been soured.

Real buttermilk is thicker and creamier than milk that’s simply had some lemon juice added to it. But you can still replace it if you don’t have buttermilk…

Can I freeze these gluten free blueberry muffins?

Yes! You can freeze these muffins after they’re completely cooled.

Place the baked and cooled blueberry muffins on a small flat surface, like a rimmed baking sheet, in a single layer. Freeze until solid, then pile into a freezer-safe bag or container.

To refresh a frozen muffin, microwave it for 30 to 45 seconds at 50% power or until even the berries are defrosted. For that just-baked texture, bake at 250°F in a toaster oven for 5 to 10 minutes.

How to keep berries from sinking to the bottom of muffins

Some of your berries will, indeed, sink to the bottom of the muffin. But there are ways to prevent all of them from sinking.

First, toss the berries in some dry ingredients. It won’t fix everything, but it will help the rest of the muffin batter cling to the berries, so they stay put.

Second, be careful about how you scoop your muffin batter into the wells of the tin. The top of the scoop becomes the bottom of the muffin, so avoid having lots of berries down there!

Finally, use the right muffin batter, like in this recipe. This batter is thick, and not like a liquid at all, so the berries don’t float to the bottom!

How to make gluten free dairy free blueberry muffins

If you’ve run out of buttermilk, use half plain yogurt or sour cream + half milk by volume. This recipe calls for 6 fluid ounces buttermilk.

To replace the 6 ounces of buttermilk with dairy, you can use 3 fluid ounces milk + the rest of the volume with yogurt or sour cream. Just mix well.

For a dairy-free buttermilk replacement, use half plain nondairy yogurt and half unsweetened almond milk.

In place of butter, try using Melt or Miyoko’s Kitchen brand vegan butter. Earth Balance buttery sticks might also work, since we’re melting the butter. Use less salt, though, since Earth Balance is quite salty.

How to make gluten free egg free blueberry muffins

This recipe only calls for 2 eggs in 12 generously-sized muffins. You should be able to replace each with a “chia egg.”

For each chia egg, place 1 tablespoon ground white chia seeds plus 1 tablespoon lukewarm water in a small bowl. Mix and allow the mixture to sit until it gels.

How to make gluten free corn free blueberry muffins

This recipe calls for an all purpose gluten free flour blend, specifically Better Batter, that’s lightened into more of a gluten free cake flour by adding cornstarch. If you can’t have corn, try using arrowroot or potato starch.

If you’re using a high-starch all purpose gluten free flour blend like Cup4Cup, use an extra 36 grams Cup4Cup in place of cornstarch.

Blueberry muffin on small white round plate with more plates in background on purple cloth

Gluten free blueberry muffins: the method

Square image of one blueberry muffin on a small white plate

Print

Bakery-Style Gluten Free Blueberry Muffins

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These classic gluten free blueberry muffins are crisp outside, soft & tender inside. With that tender crumb and beautiful bakery dome!
Course Muffins
Cuisine American
Keyword gluten free blueberry muffins
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 muffins
Author Nicole Hunn

Ingredients

For the muffin batter

  • ¾ cup buttermilk at room temperature
  • 10 tablespoons unsalted butter melted and cooled
  • 2 tablespoons freshly-squeezed lemon juice
  • 2 eggs at room temperature
  • 2 ½ cups all purpose gluten free flour blend (I used Better Batter; click link for details)
  • 1 ¼ teaspoons xanthan gum omit if your blend already contains it
  • ¼ cup cornstarch
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 ¼ cups fresh or frozen blueberries (See Note)

For the optional topping

  • 1 tablespoon unsalted butter melted
  • Coarse sugar for sprinkling

Instructions

Make the muffin batter

  • Preheat your oven to 400°F. Grease a standard 12-cup muffin tin, and set it aside.
  • In a medium-size bowl or measuring cup, place buttermilk, melted butter, lemon juice, and eggs, and whisk to combine well. Set the mixture aside.
  • In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, and granulated sugar, and whisk to combine well.
  • Transfer 1 tablespoon of the dry ingredients to a small bowl, add the blueberries and toss to coat. Set the berries aside.
  • If using frozen berries, set the tablespoon of dry ingredients aside to use after the rest of the batter has been prepared.
  • Create well in center of large bowl of dry ingredients and add the wet mixture. Mix until just combined. The batter will be quite thick, but soft.
  • Add the blueberries and reserved dry ingredients, and gently fold the berries into the batter just until they are evenly distributed throughout.
  • If you’re using frozen berries, remove them from the freezer, rinse them quickly and toss in the reserved dry ingredients. Fold them carefully into the batter, working quickly.
  • Divide the batter evenly between the 12 prepared muffin wells, filling the wells almost completely. Smooth the tops with wet fingers.

Add the optional topping

  • Brush the tops lightly with the optional melted butter, and sprinkle the tops lightly with the optional coarse sugar.
  • Place the muffin tin on the top rack of the preheated 400°F oven, and bake until the muffins are beginning to dome (8 to 10 minutes). Reduce the oven temperature to 350°F.
  • Finish baking the muffins at 350°F until a toothpick inserted in the center (and not in a blueberry) comes out with no more than a few moist crumbs attached (10 to 12 minutes more).
  • Remove the muffins from the oven and place the pan on a wire rack. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

If you’re using frozen blueberries, do not defrost them at all.

Originally posted on the blog in 2014. Recipe modified in 2021 from original to make larger muffins with more beautiful, irregular tops. Photos and video all new.

three images of gluten free bakery style gluten free muffins, one plated, one on a rack, one in the panThese classic gluten free blueberry muffins are crisp on the outside, soft and tender inside. So easy to make, and they taste just like they came from your favorite bakery!

The post Bakery-Style Gluten Free Blueberry Muffins (Big, Bold, Packed with Berries!) appeared first on Great gluten free recipes for every occasion..

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