Enjoy this recipe for your favorite, delicious gluten-free blueberry muffins from the archives (May 2012!!) – I’ve updated the photos, but the recipe is the same. I’ve been making these super easy, super delicious blueberry muffins for years and they are always a hit. I love that they are a one-bowl, no mixer required recipe. Chock-full of fresh juicy blueberries, they are just bursting with flavor. Of course fresh, local and in-season berries are best, but good quality frozen blueberries work well too.
This post was updated in May of 2021 with new images, frequently asked questions, and a new recipe card.Jump to Recipe
Each year my kids’ school hosts an event in the week preceding Mothers Day called Muffins for Moms. The premise is that moms join their kids before school for a breakfast in their honor. They are served, obviously, muffins. This year, my sweet daughter did not share the invitation with me, later telling my husband that she didn’t want me to feel bad because I wouldn’t be able to eat the muffins. That’s sweet, right? Maybe she doesn’t remember that we have never attended the event, mostly because getting to school at an ungodly hour to eat grocery store muffins isn’t my idea of a good time. But I love how she was thinking of me and protecting me from disappointment.
The recipe is an old favorite from this cookbook, that was easily adapted to be gluten free. My gluten eating mom and sister said they taste just like the real deal, which to me is the highest praise. This recipe works equally well with fresh blueberries (my first of the season came in my CSA box this week) or frozen. When I use frozen blueberries, I prefer the tiny wild ones because they taste better and are more easily distributed throughout the batter.
Frequently Asked Questions About Gluten-Free Blueberry Muffins
The best muffins have the best ingredients, so look for local, in-season blueberries. This recipe is so easy and can be made in one bowl. If you use frozen blueberries, that’s ok too, but be aware that it might take a few minutes longer to bake.
1. First mix the dry ingredients together.
2. Then whisk in the wet ingredients.
3. Carefully fold in the fresh (or frozen) blueberries and scoop into greased or lined muffin cups. Using an ice cream scoop to fill the muffin cups helps to ensure that each muffin is the same size. The size I like is a #16.
4. Sprinkle raw sugar and extra blueberries on top of the dough before baking to give them that “bakery” look.
The trick to getting your muffins to rise higher is twofold; a relatively hot oven (I like 400 degrees F), and using jumbo style liners in a regular muffin tin (or using beautiful tulip liners). The taller the paper, the higher the muffin can climb!
Using a light, gluten-free flour blend, such as Bob’s Red Mill 1 to 1 or Cup4Cup certainly helps keep muffins light., as does the addition of whole milk, butter and eggs. It’s also important to make sure to use fresh baking powder!
When is blueberry season in your neck of the woods? And what do you make with them…pies, jam, cakes, cobblers? Do tell! And if you make this recipe, or any of my others be sure to tag me on Instagram, and use the hashtags #agirldefloured #deflouredrecipes
Love blueberries? Check out my recipe for Blueberry Boy Bait as well!
Your Favorite, Delicious Gluten-Free Blueberry Muffins
- Muffin tin
- 2 cups all purpose gluten-free flour blend (I prefer Bob's Red Mill 1 to 1)
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon xanthan gum (omit if your flour blend contains xanthan or other gums)
- 2 extra large eggs (room temperature)
- ½ cup whole milk
- ½ cup butter (1 stick – melted, and slightly cooled)
- 2 teaspoons pure (gluten free vanilla extract)
- 1 1/4 cup blueberries (fresh or frozen, divided)
- 2 tbsp raw sugar (for sprinkling on the top of each muffin)
- Preheat the oven to 400 degrees. Spray the cups of a 12 cup muffin tin with gluten free cooking spray or line with paper liners.
- Whisk the flour, sugar, baking powder, salt and xanthan gum together in a large bowl. Add the eggs, milk, butter and vanilla and whisk until smooth. Fold in 1 cup of the blueberries.
- Fill each muffin cup slightly more than half way. Sprinkle each with ½-1 teaspoon of the turbinado sugar and remaining blueberries. Bake about 18 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. If you’ve used frozen berries the muffins may need to cook a bit longer.