Gluten Free Blueberry Muffin Recipe
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!
Servings: 12 muffins
Equipment
Ingredients
- 3 cups (360g) gluten free all purpose flour I recommend King Arthur’s Gluten Free All Purpose Flour
- 1 ½ cups (297g) granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg or cinnamon
- 2 large eggs
- ¾ cup (177ml) buttermilk
- ½ cup (118ml) vegetable oil
- 2 tsp vanilla extract
- 2 cups (340g) fresh or frozen blueberries do not thaw frozen blueberries
To top the muffins, optional
- ½ cup (85g) 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.3 cups (360g) gluten free all purpose flour, 1 ½ cups (297g) granulated sugar, 3 tsp baking powder, ½ tsp salt, ¼ tsp nutmeg or cinnamon
- 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.2 large eggs, ¾ cup (177ml) buttermilk, ½ cup (118ml) vegetable oil, 2 tsp vanilla extract
- 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!2 cups (340g) fresh or frozen blueberries
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. 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.½ cup (85g) blueberries, sanding sugar
- Place one pan in the center of the oven and 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. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
Video
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