The Fluffy Gluten-Free Blueberry Muffins
There's something so comforting about a batch of freshly baked muffins, especially when they fill your home with the sweet aroma of blueberries. This recipe is a go-to for incredibly tender, gluten-free blueberry muffins, bursting with juicy berries and surprisingly easy to make.In under an hour, you can have these cozy treats ready for a wholesome breakfast, a bright snack, or even a simple dessert, offering a balanced and delicious delight for everyone.
Equipment
- Oven
- muffin pan
- paper liners
- small and large bowl
- mixer
- Rubber spatula
- cake tester
- Wire rack
- airtight container
- freezer bag
Ingredients
- 2 cups Gluten-Free Baking Flour (9¾ ounces; 275 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter softened (4 ounces; 113 grams)
- ¾ cup granulated sugar (6 ounces; 170 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (4 ounces ; 113 grams)
- 2 cups blueberries
- ¼ cup granulated sugar optional, for topping
Instructions
- Preheat my oven to 350℉. Then, I lightly grease 15 muffin cups or line them with paper liners. This ensures the muffins don't stick.
- In a small bowl, I whisk together the gluten-free flour blend, baking powder, and salt. I set this aside for a moment.
- In a large bowl, I combine the softened butter and granulated sugar. I beat them on medium-low speed until the mixture becomes thick and creamy.
- With the mixer still running, I add the eggs one at a time, beating until they are fully combined with the butter mixture.
- I add the dry ingredients to the wet mixture and mix on low speed until it thickens. Then, I stop the mixer, add the milk and vanilla extract, and mix again until a thick batter forms. Be careful not to overmix!
- Now, I gently fold in the blueberries with a rubber spatula. If I'm using frozen or cold blueberries, the batter will get VERY thick, which is totally normal.
- I spoon the batter into the prepared muffin pans, filling each cavity about ⅔ full. If I'm feeling fancy, I'll top each muffin with about 1 teaspoon of granulated sugar for a lovely crunchy finish. This sugar topping is completely optional, though!
- I bake the muffins for about 25 minutes, or until a cake tester inserted into the center of one of the muffins comes out clean. This tells me they're perfectly baked through.
- I allow the muffins to cool in the pan for five minutes, then I transfer them to a wire rack to cool completely. Once cooled, I store them covered on the counter where they’ll keep for about three days. They also freeze beautifully! I place the cooled muffins in a freezer bag and freeze them for up to two months. When I'm ready to enjoy one, I simply allow the muffin to thaw at room temperature.
Notes
These muffins are naturally vegetarian. To make them vegan and dairy-free, substitute ½ cup (113 grams) vegan butter sticks for butter, ½ cup (113 grams) unsweetened plant-based milk (almond, soy, oat, or cashew work best) for milk, and 2 flax eggs (2 tbsp ground flaxseed with 6 tbsp water, let sit 5-10 min) for large eggs.
When using fresh blueberries, you can toss them with about 1 tablespoon of gluten-free flour blend before folding them into the batter to prevent sinking. If using frozen blueberries, there's no need to thaw them first; keeping them frozen helps prevent sinking and makes the batter thick, which is normal.
Avoid overmixing the batter, as it can lead to dense, tough muffins. Mix just until the ingredients are combined, with no visible streaks of flour; a few small lumps are fine. Ensure your baking powder is fresh for proper rising. If your gluten-free flour blend doesn't include xanthan gum, add about ½ teaspoon per cup of flour for best results.
For flavor variations, consider adding a pinch of cardamom or cinnamon, a swirl of lemon or orange zest, a dash of almond extract, or folding in chopped pecans or walnuts (be mindful of allergies).
Store cooled muffins in an airtight container on the counter for up to 3 days, in the refrigerator for up to 5 days, or freeze in a freezer-safe bag for up to 2 months. Reheat in the microwave for 15-30 seconds or in a 300℉ (150℃) oven for 5-10 minutes.