Gluten free blueberries muffins are moist and bursting with blueberries – use fresh or frozen berries so you can make blueberries muffins anytime of the year! We have 3 tips for making big gluten free muffins!

Try our gluten free chocolate chip cookies or gluten free banana muffins!

gluten free blueberry muffin on white plate with blueberries

I’ve seen a lot and tried a lot of different kinds of gluten free flours since 2006. The one that I personally like the best based on taste and texture is King Arthur’s Gluten Free All Purpose Flour. 

However, any gluten free all purpose flour will work in this recipe. 

While we’re on the topic of flour, be sure to properly measure it. 

How to properly measure flour

  • Fluff the flour with a fork
  • Use a spoon to scoop the flour into your measuring cup
  • Use a butter knife to level off the flour in the measuring cup

Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry baked goods.

Why these are the best blueberry muffins

  • Packed with blueberries (2 cups!)
  • Everyday ingredients
  • Can use fresh or frozen blueberries
  • Moist, soft muffins with tender crumb
  • Tall and domed muffins tops (bakery style!)
blueberry muffin batter in metal muffin pan
gluten free blueberry muffins in metal muffin pan

Ingredients

gluten free all purpose flour: flour is necessary to build structure

granulated sugar: adds sweetness and flavor

baking powder: helps to leaven and lift the batter

salt: just a pinch to balance the sweetness and enhances the other flavors

cinnamon / nutmeg: just a touch for flavor

eggs: binds the batter together by providing structure

buttermilk: adds fat, moisture and flavor

vegetable oil: adds fat and moisture 

vanilla extract: adds flavor

blueberries: the star of gluten free blueberry muffins

How to make homemade blueberry muffins

  1. In a mixing bowl combine all the dry ingredients
  2. In a larger mixing bowl combine all the wet ingredients
  3. Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in the blueberries
  4. Cover the bowl with a towel and allow the batter to rest for 15 minutes. Preheat the oven to 425ºF.
  5. Fill the liners to the top with batter. Yes – to the top! 
  6. Press the additional 1/2 cup of blueberries on top of the muffins and sprinkle with sanding sugar. 
  7. Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 22-25 minutes. 
2 blueberry muffins stacked on top of each other on white plate

Can I use frozen blueberries in muffins? 

Yes! You can make blueberry muffins with frozen blueberries. Use the same amount of fresh or frozen blueberries. Be sure to add them to the batter while they are still frozen. Do not thaw the frozen blueberries. 

How to make bakery muffins with domed tops

Bakery muffins are known for their high domed tops. I used a few techniques to help “lift” these gluten free blueberry muffins so they would have domed tops.

1. THE REST PERIOD

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper)

2. BAKE AT HIGH TEMPERATURE INITIALLY

Bake the muffins at a high temperate (425ºF) for 7 minutes then lower to 375ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, producing a domed shaped.

3. FILL THEM TO THE TOP

Fill your muffin liners to the top with batter. Yes, this goes against everything you’ve heard but it’s important in helping the muffin gain that height.

side shot of blueberry muffin in metal muffin pan

Total time required

  • 5 minutes to prep the batter
  • 15 minute rest (this helps produce domed tops!)
  • Bake for 7 minutes at 425ºF
  • Bake for 22-25 minutes at 350ºF
  • 20-30 minutes to cool

Pro tips

Measure the flour using the spoon and level method.

Use baking powder, do not swap for baking soda.

For best results, make these blueberry muffins with buttermilk. This recipe has not been tested with whole milk, skim milk or a milk alternative. 

Allow the batter to rest for 15 minutes. 

Top the gluten free muffins with lots of blueberries and sanding sugar for a true bakery style muffin. 

Bake at a higher temperature initially to cause the muffins to rise quickly. 

Because the muffin batter is so thick, the blueberries stay in place and don’t sink to the bottom of the muffins. Therefore tossing the blueberries in flour is not needed. 

bite removed from blueberry muffin that’s sitting in metal muffin pan

Gluten Free Blueberry Muffins

Gluten free blueberries muffins are moist and bursting with blueberries – use fresh or frozen berries so you can make blueberries muffins anytime of the year! We have 3 tips for making big gluten free muffins!
5 from 2 votes
Print Pin Rate
Course: Breakfast
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 12 muffins
Author: Beth

Ingredients

  • 3 cups gluten free all purpose flour I recommend King Arthur’s Gluten Free All Purpose Flour
  • 1 ½ cups granulated sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • ¼ tsp nutmeg or cinnamon
  • 2 large eggs
  • ¾ cup buttermilk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups fresh or frozen blueberries do not thaw frozen blueberries

To top the muffins, optional

  • ½ cup blueberries
  • sanding sugar

Instructions

  • In a mixing bowl combine the gluten free all purpose flour, granulated sugar, baking powder, salt, nutmeg or cinnamon. Stir with a spoon to combine and set aside.
  • In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula or beat with electric mixer on low for 30 seconds. 
  • Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in the blueberries. If using frozen blueberries, do not thaw them. The batter will be very thick!
  • Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
  • Line a muffin pan with 12 muffin liners. Fill the liners to the top with batter. Yes – to the top! You might think there is no way to fit all the batter in 12 liners, but keep dividing the batter among the cups and fill the liners FULL! Use a butter knife to smooth the tops of the muffins if lumpy. 
  • Press the additional 1/2 cup of blueberries on top of the muffins and sprinkle with sanding sugar. This step is optional.
  • Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. 

Notes

Read the notes in the post above for information about why we let the batter rest and why we bake the muffins at a higher initial temperature.

Nutrition

Calories: 317kcal | Carbohydrates: 52g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 230mg | Potassium: 56mg | Fiber: 4g | Sugar: 30g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 1mg
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