Easy Gluten-Free Blueberry Muffins
Before I switched to a gluten-free diet, I’d always grab a fluffy blueberry muffin anytime I stopped at a café. It was one of those simple comforts I really missed—until I started making these. They’re soft and tender with a bakery-style crumb, sparkling sugar tops, and plenty of juicy blueberries in every bite. Best of all, they come together in just 30 minutes.Step-by-step photos can be seen below the recipe card.
Servings: 12 muffins
Ingredients
- 3/4 cup milk For dairy-free use unsweetened almond milk.
- 2 teaspoons white vinegar or lemon juice
- 1/3 cup butter, softened For dairy-free use Smart Balance.
- 1 cup granulated sugar
- 2 large eggs For egg-free use Bob's Red Mill gluten-free egg replacer.
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 3/4 cups gluten-free flour all-purpose flour with xanthan gum 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.
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons gluten-free flour all-purpose flour with xanthan gum
- 2 cups blueberries Fresh or frozen blueberries. If using frozen, do not defrost the frozen blueberries.
- 2 tablespoons turbinado or raw sugar
Instructions
- Preheat the oven to 375°F.
- Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.
- To make the homemade buttermilk, 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.
- 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 extract 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. Using an ice cream scoop to measure out the muffin batter makes for uniform muffins.
- 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
Nutrition
Serving: 1muffin | Calories: 214kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 202mg | Potassium: 124mg | Fiber: 2g | Sugar: 23g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg