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Two stacked gluten free blueberry muffins with a bite removed from one to show fluffy texture and tons of blueberries!

Gluten-Free Blueberry Muffins

★★★★★

5 from 2 reviews
  • Author: Jamie Monkkonen
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Diet: Gluten Free

Description

Gluten Free Blueberry Muffins with dairy-free buttermilk, fresh or frozen blueberries, and a cinnamon sugar topping that crisps!

Ingredients

Scale

Dairy-Free Buttermilk*

  • 1/2 cup + 1 tablespoon almond milk
  • 1/2 tablespoon apple cider vinegar

Dry Ingredients

  • 1 cup (142 grams) gluten-free 1-to-1 style flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup + 1 tablespoon granulated sugar
  • 1/4 teaspoon salt

Wet Ingredients

  • 3 tablespoons vegan butter, melted but not hot
  • 1 egg

Mix-Ins and Topping

  • 2/3 cup (110 grams) blueberries 
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat the oven to 425 degrees F and grease or line 6 cups of a standard muffin pan.
  2. Combine the buttermilk ingredients. I do this in a liquid measuring cup so the recipe needs only one mixing bowl. Set aside.
  3. Mix all dry ingredients together in a medium mixing bowl.
  4. Add wet ingredients and vegan buttermilk to the bowl of dry ingredients. Stir until just combined but do not overmix -- there will still be some small flour lumps in the batter and that's okay.
  5. Add blueberries. Again, mix until just combined.
  6. Portion the batter between the muffin cups. I like to use an ice cream scoop for this. 
  7. Sprinkle cinnamon sugar on top. Mix 1 tablespoon of granulated sugar with cinnamon in a small bowl. Sprinkle evenly over the tops of the muffins.
  8. Bake at 425 degrees F for 7 minutes. Then lower the temperature to 400 degrees F.
  9. Bake at 400 degrees F for 8 minutes. At this point, the muffins should be perfectly cooked! But you can insert a toothpick in the center of a muffin to make sure it comes out dry to double-check if you like.
  10. Cool for 5 minutes in the muffin pan. Then gently remove the muffins and set on a wire cooling rack for an additional 10 minutes before eating.

Notes

* If using regular dairy milk or buttermilk, do not add the apple cider vinegar. Simply use the buttermilk as-is because it is already acidic.

  • Prep Time: 10
  • Cook Time: 15
  • Category: Baking, Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: gluten free muffins, gluten and dairy free blueberry muffins

Find it online: https://vibrantlygfree.com/gluten-free-blueberry-muffins/