Gluten-Free Blueberry Muffins

A delicious gluten-free blueberry muffin recipe that's also easy to make! These gluten-free blueberry muffins are made with gluten-free flour, fresh or frozen blueberries, and a crisp cinnamon sugar topping. See the notes for dairy-free, egg-free, and vegan options.

Course Breakfast, Baking

Cuisine American

Keyword gluten free muffins, gluten and dairy free blueberry muffins, gluten-free blueberry muffins, vegan gluten-free blueberry muffins

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 180kcal

Author Jamie

Ingredients

Buttermilk Mixture

½ cup + 1 tablespoon milk of choice (133 ml, I used unsweetened almond milk)
½ tablespoon apple cider vinegar

Dry Ingredients

1 cup + 1 tablespoon all purpose gluten-free flour with xanthan gum (160 grams )
½ teaspoon baking powder
¼ teaspoon baking soda
¼ cup + 1 tablespoon granulated sugar (62 grams)
¼ teaspoon salt

Wet Ingredients

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

Mix-Ins and Topping

⅔ cup fresh or frozen blueberries (110 grams, do not thaw if frozen)
1 tablespoon granulated sugar
½ teaspoon cinnamon

Instructions

Prep: Preheat the oven to 425 degrees F and grease or line 6 cups of a standard muffin pan.
Buttermilk Mixture: Combine the buttermilk ingredients. I do this in a liquid measuring cup so the recipe needs only one mixing bowl. Set aside.
Dry Ingredients: Thoroughly mix all dry ingredients together in a medium mixing bowl.
Wet Ingredients: Add wet ingredients and buttermilk mixture to the bowl of dry ingredients. Stir until just combined but do not over mix -- there will still be some small flour lumps in the batter (about pea or blueberry-sized) and that's okay.
Blueberries: Add blueberries. Mix until just combined.
Muffin Tin: Portion the batter evenly between the muffin cups. I like to use an ice cream scoop for this.
Cinnamon Sugar: 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.
Bake: Bake at 425 degrees F for 7 minutes. Then lower the temperature to 400 degrees F. Bake at 400 degrees F for 8 minutes. At this point, the muffins should be perfectly cooked! But you can test for done-ness by inserting a toothpick in the center of a muffin to make sure it comes out dry, or with just a few moist crumbs.
Cool: 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 buttermilk, do not add the apple cider vinegar. Simply use the buttermilk as-is because it is already acidic.

Storage: Store in the refrigerator in an airtight container lined with paper towels (to absorb moisture and prevent sogginess) for up to 5 days. Replace the paper towels when they get moist. Freeze for up to 3 months in an airtight container. Thaw in the refrigerator overnight.

Dairy-Free: Use dairy-free milk and dairy-free butter.

Egg-Free: replace the 1 egg with 1 tablespoon of potato or corn starch and 3 tablespoons of water. Add the starch in with the dry ingredients and mix in. Add the water with the wet ingredients.

Vegan: Follow the above substitutions for dairy-free and egg-free.

With oil: Use 2 ½ tablespoons of oil with ½ tablespoon water or milk. If using coconut oil, warm it to its liquid form. These muffins have a smoother texture when made with oil and a more traditional muffin crumb when made with butter.

Nutrition