Gluten-Free Blueberry Muffins
Classic Gluten-Free Blueberry Muffins with a moist muffin base, juicy blueberries, and a cinnamon sugar topping! Dairy-free + vegan options.
Servings 6
Calories 180kcal
Ingredients
- ½ cup + 1 tablespoon milk of choice (133 ml, I used unsweetened almond milk)
- ½ tablespoon apple cider vinegar
- 1 cup + 1 tablespoon all purpose gluten-free flour with xanthan gum (160 grams )
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup + 2 tablespoons granulated sugar , divided (74 grams)
- ¼ teaspoon salt
- 3 tablespoons butter or vegan butter, melted but not hot
- 1 egg
- ⅔ cup blueberries , fresh or frozen, (110 grams, do not thaw if frozen)
- 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 milk and vinegar. I do this in a liquid measuring cup so the recipe only needs one mixing bowl. Set aside.
- Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, sugar and salt.
- Wet Ingredients: Add the melted butter, egg, and milk buttermilk mixture to the bowl of dry ingredients. Stir until just combined but do not over mix - ideally you want there to still be some small flour lumps in the batter (about pea or blueberry-sized).
- Blueberries: Add the 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: Mix 1 tablespoon of granulated sugar with cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the tops of the muffins.
- Bake: Bake on a middle oven rack 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 from the pan and set them on a wire cooling rack for an additional 10 minutes to cool before eating.
Notes
See the blog post for ingredient notes, step-by-step photos, and expert tips.
Fresh vs Frozen Blueberries: Fresh blueberries give slightly firmer muffins, while frozen make a juicier crumb. Both work well in this recipe. Add frozen blueberries straight from the freezer and break up big clumps before mixing in.
Storage: Store leftover gluten-free blueberry muffins 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. Or check out my Vegan Blueberry Lemon Muffins!
Nutrition
Calories: 180kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 261mg | Potassium: 26mg | Fiber: 3g | Sugar: 13g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg