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.