Learn how to make the best gluten-free blueberry muffins with great texture. Easy to make, they're light and fluffy and perfectly sweet!
With spring in the air, I can't help but crave fresh blueberries. Not a berry season goes by without fresh blueberry muffins or strawberry muffins, cut open and lathered with butter while they're hot out of the oven. It's a tradition that everyone will thank you for.
The great thing about this gluten-free blueberry muffin recipe is that it's just plain easy. These easy to make, light and fluffy, gluten-free muffins will have everybody coming back for more.
Why You'll Love This Recipe
- It's one of the easiest recipes I know. Anyone can make blueberry muffins.
- Double or triple the recipe to feed a crowd with ease; or you can just enjoy them with a hot cup of coffee for a lazy weekend brunch.
- It's versatile. They can be made gluten-free and/or dairy-free. Switch it up by using different types of berries, glazing the top with sugar, adding chocolate chips, etc. The sky's the limit.
- They're delicious, and kids love them too.
Ingredient Notes
Let's talk about a few of the ingredients…
- Unsalted Butter – If dairy-free is desired, you can substitute with coconut oil or another acceptable dairy-free oil. If you decide to go this route, be sure to change out the milk, as well.
- Buttermilk – I use buttermilk, and I like to keep my favorite buttermilk mix on hand for recipes like this. The reason I like to use buttermilk instead of milk is that it helps give the muffins rise, and without gluten in the muffins, we can use any help we can get with rise. If needed, you can substitute a dairy-free milk, like unsweetened almond milk, soy milk, or oat milk; to make a 1:1 buttermilk substitute, simply add 1 tablespoon of vinegar per 1 cup of dairy-free milk, allowing it to set for 5-10 minutes afterward.
- All-Purpose Gluten-Free Flour – I prefer Authentic Foods Classical Blend gluten-free flour. Time and time again, it has consistently given me the best results.
- Xanthan Gum – I add xanthan gum to my flour to help the muffins rise.
- Blueberries – You can use fresh or frozen blueberries; it doesn't matter, although it is hard to beat the flavor and texture of fresh blueberries. I usually use frozen blueberries, and I might give them a gentle rinse and pat dry… But I don't usually worry about thawing.
How to Make Gluten-Free Blueberry Muffins
Before you get started mixing the muffin batter, pre-heat your oven to 375º F. Then grease or line your muffin tin with cupcake liners.
Then just follow these steps…
- Cream (or mix) the butter and sugar together in a large bowl 'til light and fluffy.
- Then mix in the eggs, buttermilk, and vanilla extract.
- In a separate bowl, whisk together the flour, xanthan gum, baking powder, and salt.
- Add the dry ingredients into the muffin batter, mixing for a couple minutes.
- Gently fold the blueberries into the muffin batter by hand.
- Pour or scoop the batter into your muffin cups until they're about 3/4 of the way full.
- Bake at 375º F for 25-30 minutes, or 'til the tops are golden and a toothpick or cake tester inserted into the center of a muffin comes out clean.
- Once the muffins have baked, let them cool in the pan for about 10 minutes; then put them on a wire rack to cool. And that's it.
Slice one open, spread some butter, and enjoy. They'll be gone in no time at all!
Expert Tips and Recipe FAQ's
The primary agent responsible for making muffins rise is gluten. Since these are gluten-free muffins, I add xanthan gum to the flour to help the muffins rise. I also like to use buttermilk instead of milk, because buttermilk helps give rise. Now keep in mind, some gluten-free flours already contain xanthan gum, so be sure to check the ingredients in your flour before adding more. Too much xanthan gum or baking powder can give the muffins a soapy flavor!
With gluten-free flour, you want to measure it carefully with a spoon, measuring cup, and table knife. Scoop the flour into your measuring cup with a spoon; then gently tap the top a few times with the straight edge of a table knife. Using that same knife, scrape the excess flour off the top of your measuring cup. Then just dump the flour into your bowl.
They're best stored in an airtight container, and it's best to eat them within 2 days; being gluten-free, they won't last as long as regular muffins.
Yes, you can freeze any muffin in an airtight container or freezer bag for up to 2 months. However, it is essential that you wait until they are completely cooled before putting them in the freezer.
More Gluten-Free Breakfast Recipes
If you loved this gluten-free blueberry muffin recipe, you'll love these recipes too…
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Gluten-Free Blueberry Muffins
Ingredients
- 6 tablespoons unsalted butter softened
- 3/4 cup cane sugar
- 1 large egg
- 1/3 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1/8 teaspoon xanthan gum heaping
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups blueberries fresh or frozen
Instructions
- Pre-heat the oven to 375º F and line muffin tins with cupcake liners (or grease the muffin cups if not using liners).
- In a large bowl, cream (or mix) the butter and sugar together, 'til light and fluffy.
- Then mix in the egg, buttermilk, and vanilla extract.
- In a separate bowl, whisk together the flour, xanthan gum, baking powder, and salt.
- Add the dry ingredients into the muffin batter, mixing for a couple minutes.
- Gently fold the blueberries into the muffin batter by hand.
- Pour or scoop the batter into the prepared muffin cups until each one is about 3/4 of the way full.
- Bake at 375º F for 25-30 minutes, or 'til the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Once the muffins have baked, let them cool in the pan for about 10 minutes; then put them on a wire rack to cool.
- Serve them with butter, jam, or whatever you like.
