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Two gluten free blueberry muffins stacked on top of each other with additional blueberry muffins and fresh blueberries in the background.
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Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are soft, tender, and loaded with blueberries in every bite. A sprinkle of turbinado sugar on top gives them a crunchy, golden finish and tall, domed tops. Oil-based batter, no mixer needed, and on the table in under 30 minutes.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12 muffins
Metric - US Customary

Ingredients

For the Blueberries:

  • 9 oz (255 g) blueberries - about 2 cups total
  • 1 tablespoon (9 g) gluten-free flour blend - Red Mill 1-to-1 Gluten-Free Baking Flour, in the blue bag, which contains xanthan gum

For the Muffins:

  • 2 cups (280 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, in the blue bag, which contains xanthan gum
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120 g) whole milk
  • 2 (100 g) large eggs
  • ½ cup (109 g) vegetable oil
  • ½ tablespoon vanilla extract
  • 1 tablespoon (12 g) turbinado sugar

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with nonstick cooking spray. Set aside.
  • Toss the blueberries in 1 tablespoon of gluten-free flour. Set aside.
    A small bowl with blueberries dusted with gluten-free flour in it.
  • In a large bowl, whisk gluten-free flour blend, granulated sugar, baking powder, baking soda, and salt together. Set aside.
    A glass mixing bowl of gluten-free flour blend with a whisk.
  • In a medium mixing bowl, add together milk, eggs, vegetable oil and vanilla extract. Whisk until smooth.
    A glass mixing bowl with milk, oil, vanilla, and eggs before mixing together.
  • Pour the wet ingredients into the dry ingredients. Stir until no streaks of flour remain. Do not overmix.
    A glass mixing bowl with gluten-free muffin batter and a blue rubber spatula in it.
  • Gently fold in the flour-coated blueberries, being sure not to overmix so that the batter does not get dyed with blueberry juices.
    A glass mixing bowl with gluten-free blueberry muffin batter and a blue spatula in it.
  • Portion out the muffin batter into the prepared muffin tin using a cookie scoop or measuring cup. The muffin cups will be almost filled to the top. Sprinkle the tops with turbinado sugar.
    A dozen muffin wells lined with paper liners and filled with gluten-free blueberry muffin batter topped with turbinado sugar before baking in the oven.
  • Bake at 400°F for 15-17 minutes, until the muffins are golden brown and tops spring back when lightly pressed. A toothpick inserted into the center should come out with moist crumbs.
    A dozen gluten-free blueberry muffins in a muffin tin freshly baked from the oven.
  • Let the muffins cool for 5 minutes before removing from the muffin tin. Set on a wire rack to finish cooling.

Notes

  • Gluten-Free Flour: This recipe uses Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum. I cannot verify that other brands of gluten-free flour will work in this recipe, as I have not tested them. 
  • Measuring Flour: Accurate measurement of gluten-free flour is crucial. For best results, use a food scale and weigh the flour using the metric measurements provided in the recipe card. Different brands of flour will weigh different amounts for 1 cup, so weighing will always be more accurate.  If you don’t have a food scale, spoon the flour into the measuring cup and level it off with a knife, rather than scooping directly from the bag, to avoid using too much.
  • Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter, as they can bleed into the mix and change the color and consistency of the muffins.

Nutrition

Calories: 244kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 158mg | Potassium: 144mg | Fiber: 3g | Sugar: 20g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg
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