The Best Blueberry Muffins
Prep time
Cook time
Total time
Soft & fluffy, moist, light and packed with juicy blueberries, these gluten-free muffins will be loved by all! This super easy recipe is adapted from America's Test Kitchen, and customizable to dietary needs or preferences. We make them with gfjules flour (affiliate link). Note: Prep time includes letting the batter rest for 20 minutes
Author: Healthy Gluten-Free Family
Recipe type: Breakfast, Snack, Dessert
Cuisine: Gluten-free, Nut-Free, Dairy-free optional
Serves: 12 muffins
Ingredients
- 2 cups all purpose gluten-free flour containing xanthum gum (we use GF Jules - affiliate link)
- 1 tablespoon gluten free baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¾ cup granulated sugar or coconut sugar
- 8 tablespoon butter, dairy free alternative, or ghee melted and cooled
- ½ cup plain yogurt or plain almond milk yogurt, (we've used low fat and whole milk, the whole milk yield a moister muffin)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1½ cup fresh blueberries, rinsed + extra rinsed blueberries for topping if desired. * **
- 2 tablespoon turbinado sugar
- * if using frozen berries, thaw, rinse and pat dry. While baking the berries may "bleed", making the muffins more blue.
- **feel free to substitute another berry if you are out of blueberries
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together sugar, melted butter, yogurt, eggs and vanilla until well combined.
- Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
- Gently fold in blueberries until evenly distributed.
- Cover the bowl with plastic wrap and let batter rest at room temperature for 20 minutes (no longer than 30 minutes)
- Meanwhile, preheat oven to 375 degrees and spray a 12 cup muffin tin with canola oil spray or line with paper muffin cups.
- Using an ice cream scoop or large spoon, portion batter evenly into prepared muffin tins.
- Top with extra blueberries if desired and Sprinkle turbinado sugar over the top.
- Bake 22-25 minutes, or until the muffins are golden and toothpick inserted in the center comes out clean.
- Let muffins cool in muffin tin on wire rack for 10 minutes. Remove from tins and let cool at least another 10 minutes.
- Store in an air tight container for several days. Freeze well.
Yum! Do you think greek yogurt would be okay to use?
Yes! I’ve made them with greek yogurt and they are delicious! Let me know if you make them 🙂
Can I make them with another flour other than GFJules?
Of course! Just use an all purpose gluten-free flour that already contains xanthun gum. Xanthum gum acts as “the gluten” in gluten-free breads giving it elasticity and acting as a binding agent.
These were so moist and yummy! We used butter and cup for cup flour and they turned out great. I stored half in the fridge then froze the other half. Thank you for the recipe. We can’t wait to make them again.
Great! So happy you love them as much as we do! They freeze really well too!
Can you make this recipe with regular flour, and butter? Will the texture change?
Good question! Many of my recipes are originally recipes made with real flour and adapted to be gluten-free… in this particular case, the recipe was created to be gluten-free because gluten-free baking has unique qualities sometimes. Not concerned about the butter because we’ve made this recipe with real butter. The long answer is… it should work but can’t guarantee as I’ve never tried it. Let me know if you try.
These are the best muffins!! My three year old help me make them and even though she is an extremely picky eater, she ate three in one day and begged for more! They are SO good!!
You just made my day! Love that your 3 year old helps you and loves them! Thanks!
Do you know how much xanthum gum to use if you’ve got your own homemade flour? Thanks!
Great question! Use 1/4 teaspoon xanthan gum. Let me know if make the muffins!
HOLY MOLY, these were amazing! I added some lemon juice and a 1/4 tsp baking soda, possibly extra ghee and yogurt?? (I’m not a precise measurer!) Plus I ran out of my GF flour so I made up the last 1/2 cup with coconut and almond flour. Regardless of my improvisations, they are beautiful AND so tasty! A tiny bit of a crunch on the outside and moist, fluffy inside.
Love all your improvisations! Sounds like they turned out perfectly! Thanks!
Amazing!!!!!
Thank you!
These are so good!! I’ve missed blueberry muffins and these are great! I used Cup4Cup gluten free flour (no Xanthan gum and I didn’t add any) and 1/4 cup white sugar and 1/2 cup brown sugar because that’s what I had and they turned out awesome!! I also did 1 cup frozen blueberries and they turned out perfectly. So excited and can’t wait to try more of your muffin recipes!
So happy you loved them! Thanks for sharing your substitutions and so happy they worked out well with frozen blueberries! Let me know what else you try 🙂
Can u use something else in a lace of butter? Coconut oil maybe. Tks
Hi Michelle! Great question! I have never made these with coconut oil but since the butter is melted coconut oil melted should be a great alternative. Let me know if you make them that way and how they turn out…
These are literally the best. I made them w sour cream instead of yogurt because it’s what I had on hand. My kids LOVE THESE and I make a lot and freeze them and they have one (or more haha) every day!
So happy your entire family loves them! And I love having muffins like this in the freezer to make for easy breakfast or snacks. And sour cream is a great substitution! Thanks for sharing!
If you wanted to substitute with almond or coconut flour how much should you use?
Great question! Both almond flour and coconut flour work very different than all purpose flour, so it would be a different recipe. I think I need to make an almond flour blueberry muffin — I am asked a lot!
How much calories has one muffin?
Hi. Great question! However, I don’t track calories at this time.
Any idea if we could substitute maple syrup or honey for the sugar? Trying to stay away from refined sugars. Love all your posts!!! Xoxo!
I’ve made them with coconut sugar but not with honey or maple syrup, which I think might impact the texture. Plus I think you use 3/4 cup maple syrup for every 1 cup sugar… Feel free to look at “substitution rules” online and lmk if you try.