The Best Blueberry Muffins

These gluten-free muffins are one of our all time favorites-- always in the rotation no matter what season we're in!

The Best Blueberry Muffins

Fluffy, moist and packed with juicy blueberries!

You know something’s really good when you’re asked to make it alllll the time! That’s these Gluten-Free Blueberry Muffins… They have been one of our all time favorite muffins for years — always in the rotation, no matter what season we’re in.

Recipe adapted from America’s Test Kitchen, these muffins are the perfect texture– fluffy, moist, light, and full of juicy blueberries.  We make them using GFJules flour (affiliate link), eliminating the need for xanthum gum in the original recipe.

They are very adaptable to tastes or dietary needs. We’ve made them with dairy-free butter sticks, ghee and regular butter.  We’ve made them with cane sugar and coconut sugar.  And we’ve made them with milk based and almond milk yogurt.  Each time the recipe works.  My personal favorite is baking them with dairy-free butter, cane  or coconut sugar and almond milk yogurt.

No matter your preference, give them a try– they are sure to delight!

Scroll down to see the recipe and leave a comment if you try.

Recipe

Recipe adapted from America’s Test Kitchen “The How Can It Be Gluten Free”.

5.0 from 3 reviews
The Best Blueberry Muffins
 
Prep time
Cook time
Total time
 
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 25 minutes
Author:
Recipe type: Breakfast, Snack, Dessert
Cuisine: Gluten-free, Nut-Free, Dairy-free optional
Serves: 12 muffins
Ingredients
  • 2 cups GFJules Flour (affiliate link) or all purpose gluten-free flour containing xanthum gum
  • 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, whole milk and greek -- the greek and 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
Instructions
  1. In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
  2. In a separate bowl, whisk together sugar, melted butter, yogurt, eggs and vanilla until well combined.
  3. Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
  4. Gently fold in blueberries until evenly distributed.
  5. Cover the bowl with plastic wrap and let batter rest at room temperature for 25 minutes.
  6. Meanwhile, preheat oven to 375 degrees and spray a 12 cup muffin tin with canola oil spray or line with paper muffin cups.
  7. Using an ice cream scoop or large spoon, portion batter evenly into prepared muffin tins.
  8. Top with extra blueberries if desired and Sprinkle turbinado sugar over the top.
  9. Bake 25 minutes, or until the muffins are golden and toothpick inserted in the center comes out clean.
  10. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove from tins and let cool at least another 10 minutes.

16 thoughts on “The Best Blueberry Muffins

    1. 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.

  1. 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.

    1. 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.

  2. 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!!

  3. 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.

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