Light and fluffy gluten-free blueberry muffins, bursting with fresh, summer blueberries!
The best thing about summer has to be all the fresh produce, Michigan blueberries, especially. I was never a true blueberry lover until I had some straight from a farm in Michigan. The blueberries were huge, bigger than a penny! They were so sweet and bursting with flavor, I could not stop munching them by the handful! Ten pounds went home with me that year and my love has never waned. Every year I try to make it back to Michigan for a “vacation,” but really it’s just for blueberries. 🤫😉
When you have a surplus of blueberries, you’d better start baking! A classic, gluten-free blueberry muffin recipe has been on my to-do list for quite some time. Fresh blueberries were all the inspiration I needed to get on with the recipe.
After a several attempts, I’ve nailed down my version of the perfect blueberry muffin. The muffin itself is super light and fluffy. Then there is the whopping two cups of blueberries, which means these light and fluffy muffins are just exploding with juicy blueberries! A little sprinkle of sugar on top before baking, adds a delightful little crunch to the muffin tops.
Ingredients in gluten-free blueberry muffins
- Obviously blueberries: Fresh is preferred but frozen also works.
- Pantry staples: butter, sugar, milk, eggs, vanilla, baking powder, and salt.
- Flour blend: I use my go-to, Pamela’s Gluten-free All-purpose Flour.
- One semi-secret ingredient, almond flour: Adding a touch of almond flour really helps with the texture and the muffins turn out much less dense.
Steps to fool-proof gluten-free blueberry muffins
Step one:
Mix the wet ingredients. First cream the butter and sugar until light and fluffy. Then mix in the egg and vanilla.
Step two:
Whisk together the dry ingredients. Then mix the dry ingredients alternately with the milk into the creamed mixture.
Step Three
To prevent the blueberries from sinking to the bottom of the muffins, toss them with 1-2 Tablespoons of flour blend. Then gently fold them into the muffin batter.
Step four
Scoop the muffins into a muffin tin. I love these parchment liners because the muffins don’t stick to them at all. I also use a 1/4-cup ice cream/cookie scoop to ensure the same amount ends up in each muffin cup. Sprinkle the tops of the muffins with a little sugar. About 1-2 Tablespoons is enough for the tops of all the muffins. It’s not absolutely necessary, but it adds a delightful little crunch to the muffin tops.
Step five
Bake! 18-20 minutes at 400°F. The muffins should be golden brown and a toothpick will come out clean when inserted in the center.
Tips for Success when making gluten-free blueberry muffins!
- It’s helpful to have the butter and eggs at room temperature when baking. Pull them out 15 minutes before you’re ready to bake. Soften the butter in the microwave if needed.
- All gluten-free flours act a little differently. I used Pamela’s Gluten-free All-purpose flour and Bob’s Red Mill Almond flour in this recipe.
- As with most gluten-free baked goods, the muffins are best eaten within 1-3 days for optimum freshness and texture.
- If you can’t eat them all in that time, by all means wrap them tightly and freeze them!
- Frozen blueberries work but I found they are more likely to sink to the bottom of the muffin.
- If you’re not using cupcake liners, make sure to grease the pans well.
Gluten-free Blueberry Muffins
Light and fluffy gluten-free blueberry muffins, bursting with fresh, summer blueberries!
Ingredients
- 1 ½ cups Gluten-free 1:1 Flour w/ Xanthan Gum, I use Pamela's, plus 2T for tossing blueberries
- ½ cup Almond flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 8 Tablespoons butter softened
- 1 cup granulated sugar, plus 1-2T for tops of muffins (optional)
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup milk
- 2 cups blueberries, fresh (preferred) or frozen
Instructions
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Preheat oven to 400°F and line 18 muffin cups with parchment liners.
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Whisk together the flour blend, almond flour, baking powder and salt.
-
In a mixing bowl, cream the butter and sugar on medium speed until fluffy, about 2 minutes.
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Mix in eggs, one at a time, and vanilla.
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Incorporate the dry ingredients alternately with the milk into the creamed butter mixture.
-
Toss the blueberries with 2T of flour blend. Fold into the muffin batter.
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Scoop the muffins into parchment lined muffin tins.
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Sprinkle the tops with granulated sugar.
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Bake at 400°F for 18-20 minutes, or until tops are golden and a toothpick inserted in center comes out clean.
-
Cool slightly before eating.
Recipe Notes
- Grease pan if not using cupcake liners.
- Although, frozen blueberries can be used in this recipe, fresh blueberries are preferred. The frozen are more likely to sink to the bottom of the muffins.
- Muffins stay fresh for 1-3 days in airtight container.
- Muffins can be frozen tightly wrapped.
More Gluten-Free muffins to love!
- Got bananas? Try my Whole grain, Gluten-free Banana Muffins. Or these Deliciously Healthy Banana Muffins.
- My friend at Chelsea at Mile High Mitts is the muffin queen! Try her Orange Carrot Muffins!
- If you’re more of a dessert for breakfast person, try these Gluten-free Double Chocolate Espresso Muffins (🤤) from Lauren at Zest & Lemons!
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Happy Cooking!
These look great, Katie! The blueberries are perfect this year!!
These muffins look delicious and love the step by step instructions.