An easy recipe for gluten-free blueberry muffins. These soft gluten-free blueberry muffins are made with simple ingredients and baked in only 30 minutes!
3/4cupmilkFor dairy-free use unsweetened almond milk.
2teaspoonswhite vinegar or lemon juice
1/3cupbutter, softenedFor dairy-free use Smart Balance.
1cupgranulated sugar
2largeeggsFor egg-free use Bob's Red Mill gluten-free egg replacer.
1teaspoonpure vanilla extract
1/4teaspoonpure almond extract
1 3/4cupsgluten-free flour all-purpose flour with xanthan gumI like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
2teaspoonsgluten-free baking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
2teaspoonsgluten-free flour all-purpose flour with xanthan gum
2cupsblueberriesFresh or frozen blueberries. If using frozen, do not defrost the frozen blueberries.
Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.
In a large measuring cup, add the white vinegar (or lemon juice) to the milk and stir to combine. Let stand for 5 minutes in the refrigerator to stay cold. (homemade buttermilk)
In a large mixing bowl, cream the softened butter and sugar together with a mixer until fluffy.
Add in the eggs, pure vanilla extract, and pure almond exract and mix until combined and smooth.
Add in the gluten-free flour, baking powder, baking soda, salt and mix together until fully combined and smooth.
Pour in the homemade buttermilk (milk and vinegar mixture) into the batter and mix until smooth. The batter will be thick. Do not over mix.
Sprinkle the 2 teaspoons of the gluten-free flour over the blueberries in a medium-sized bowl. Carefully stir the blueberries to coat them with the gluten-free flour.
Gently fold the floured blueberries into the muffin batter.
Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin.
Sprinkle the tops of the muffins with the turbinado sugar (raw sugar).
Bake on the middle rack for 25-30 minutes or until the tops are golden brown and a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
Allow the muffins to cool in the muffin pan for 3-5 minutes then move to a cooling rack. Enjoy!
Store the completely cooled muffins in an airtight container.
Video
Notes
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
If using frozen blueberries, do not defrost.
To Store: Store leftovers in an airtight container. Make sure the muffins are completely cooled or any steam trapped in the plastic storage bag or container will create condensation and make the muffins sticky.
To Freeze: Once the blueberry muffins are completely cool, place the muffin tin with the muffins in the freezer for 15 minutes. Flash freezing keeps them from sticking together. Once the muffins are flash-frozen place the muffins inside a freezer-safe bag or freezer-safe air-tight container. If you are using a plastic freezer bag, squeeze out all of the extra air in the bag. I have also found that if you double bag the muffins (place that bag inside another freezer-safe bag) it helps prevent freezer burn.
To Thaw Frozen Muffins: The muffins can be defrosted overnight in the refrigerator. The muffins can be thawed in the oven by wrapping them in foil and warming them for 10 minutes at 350°F. The muffins can also be warmed up in the microwave for 30 seconds to 1 minute.
For Dairy-Free: Use unsweetened almond milk and Smart Balance buttery spread.
For Egg-Free: Use Bob's Red Mill gluten-free egg replacer.