Gluten Free Blueberry Muffins

I’ve been on a breakfast baking kick, baking up a bunch of my older quick bread and muffin recipes, getting them ready to share with you!

With blueberry season on the horizon, I figure it’s time to share the BEST way to use up extra blueberries - my fantastic gluten-free blueberry muffin recipe!

These fluffy muffins have a soft, tender crumb, with crispy, sugar-coated muffin tops.

Because of the choice of flours used in this easy recipe - along with the supporting ingredients - these gluten free blueberry muffins pass for a regular bakery-style muffin - just with an even BETTER taste!

As an added bonus, you can even enjoy them straight from the fridge, if you like!

Sure, they can benefit from reheating - as do most muffins, gluten free or otherwise - but you definitely don’t *need* to reheat these delicious blueberry muffins.

The flours actually add some great flavour to these gluten-free muffins - they taste better than wheat flour - which helps make these the best gluten-free blueberry muffins ever.

Probably the best blueberry muffins I’ve had, full stop.

I’d choose these over regular wheat flour muffins, even if I didn’t have to stick to a gluten-free diet !

Ingredients

This simple recipe uses some fairly simple ingredients, most of which should be easy to find in any larger grocery store. A few notes for you:

Flour Mixture

As with all of my gluten-free baking, I use a gluten-free flour blend measured from individual flours, which I design for each recipe, specifically.

I’m not a fan of premade gluten free “all purpose flour” mixes - they tend to use the cheapest flours and starches possible, and don’t mimic the use of wheat flour at all.

All that rice flour (brown rice flour, and/or white rice flour) and starch tends to lead to undesirable textures, and it doesn’t really taste like much.

The gluten free flours I use for making gluten-free muffins taste much better than regular flour, and produce a nice, soft muffin without much fuss, wait time, etc.

It also ends up to be FAR cheaper than using the pre-mixes.

I use:

Light Buckwheat Flour
Sorghum Flour
Coconut Flour
Xanthan Gum

If you like baking muffins and quick breads, know that this is my go-to blend for these kinds of recipes, so you can definitely get some use out of them! They’re great to have on hand.

Blueberries

I let seasonality and availability dictate what form of blueberries I use in this gluten-free muffin recipe.

When blueberries are in season, I use fresh blueberries. The rest of the year, I use frozen blueberries.

When using frozen berries, I just measure them in as-is, without thawing. If you thaw first, they can mash / “bleed”, which is fine - when you’re not photographing them for a blog 🙂

You can use anywhere from 1 ½ - 2 cups of berries.

As pictured, I used 2 cups - this is great for when you like your blueberries barely held together by muffin, LOL!

Milk

You can use whatever form of milk you like for this recipe.

For dairy milk, whole milk or 2% milk are both fine.

For dairy-free milk, almond milk, coconut milk, oat milk, cashew milk, and flax milk are all great options that we’ve used.

As pictured, I use unsweetened almond milk for this batch.

Lemon Zest (Optional)

I like to use fresh orange or lemon zest - from 1 whole lemon or orange - to bring a bit of a pop to the muffins - it goes SO well with the blueberries!

You CAN skip it if you like. You’ll still end up with tasty muffins, they’ll just have a slightly less “bright” flavour.

Vegetable Oil

While I usually use melted unsalted butter in a lot of my regular baking, I like to use oil for baking gluten-free quick breads and muffins.
I find it retains a nicer texture, even straight from the fridge - butter tends to lead to a more dry texture at cooler temperatures.

I use just basic vegetable oil, but you can use any neutral flavoured oil - canola oil and avocado oil are great options.

Olive oil has a bit too robust of a flavour for this recipe, IMHO, and melted coconut oil tends to run into the same temperature issue as using butter, so I generally avoid it for this.

Vanilla Yogurt

I use a bit of vanilla yogurt to bring - and retain - a bit of extra moisture to the recipe, as well as contribute a subtle bit of tang.

I don’t recommend skipping it, but you can use plain yogurt or sour cream, if you prefer.

Coarse Sugar

I like to sprinkle the top of the muffins with coarse sugar - specificially Pearl Sugar.

It’s what I use to give a nice crunchy, crystallized topping to sweet baked goods.

Sometimes I'll sprinkle some over an unbaked Gluten Free Pie Crust, after brushing on the egg wash.

It’s optional, but I love the texture it gives the muffin tops.

Alternately, you could use a bit of raw sugar / turbinado sugar, if that’s what you have on hand.

Everything Else

Rounding out this recipe, you will need:

Granulated Sugar
Pure Vanilla Extract
Baking Powder
Baking Soda
Large Eggs
Salt

.... I just don’t really have anything to say about these last few ingredients!

How to Make Gluten-Free Blueberry Muffins

The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.

Preheat oven temperature to 375 F. Line a 12-cup muffin pan with muffin liners, or spray with baking spray.

In a large bowl, combine flours, sugar, baking powder, xanthan gum, salt, and baking soda. Set aside.

In a separate medium bowl, whisk eggs, milk, yogurt, vegetable oil, vanilla extract, and zest, if using.

Divide muffin batter between 12 prepared muffin cups, filling each to almost full - I like to use an ice cream scoop.

Sprinkle the top of each muffin with coarse sugar, if using.

Bake in a 375 degree F oven for 25 to 28 minutes or until golden brown and a wooden toothpick inserted in centers comes out clean. For best results, do NOT overbake!

Cool in muffin tin on a wire rack for 5 minutes.

Remove from muffin cups; serve warm.

Leftovers

Uneaten muffins can be left on the cooling rack until they’re cooled to room temperature, then transferred to an airtight container in the fridge for up to 5 days or so.

Best served reheated, but they’re also great straight from the fridge!

More Gluten-Free Breakfast & Brunch Recipes

Looking for more breakfast food recipes for the whole family? Here are some fun options:

Gluten-Free Apple Pancakes with Caramel Apple Topping
Gluten Free Bagels
Gluten=Free Banana Bread
Gluten-Free Banana Muffins
Gluten Free Banana Nutella Ebelskivers
Gluten-Free Blackberry Muffins
Gluten Free Blueberry Banana Bread
Gluten-Free Cranberry Orange Bread
Gluten Free Cranberry Walnut Muffins
Gluten-Free Crepes
Gluten Free Eggless Banana Bread
Gluten Free French Onion Soup Tart
Gluten-Free Lemon Drizzle Cake
Gluten-Free Lemon Mascarpone Ebelskivers
Gluten Free Mushroom Soup & Eggs on Toast
Gluten-Free Paska [Easter Bread]
Gluten Free Pop-Tarts
Gluten-Free Pumpkin Bread
Gluten Free Pumpkin Muffins
Gluten Free Sourdough Waffles
Gluten-Free Zucchini Bread

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