Gluten Free Blueberry Muffins Recipe

blueberry muffin on small white plate on purple cloth

5 from 60 votes

These bakery-style gluten free blueberry muffins are soft and fluffy inside, crisp on the edges, and packed with juicy blueberries. Easy to make and perfectly domed every time.

Prep Time15

Cook Time20

Course: Muffins

Cuisine: American

Keyword: blueberries, butter, buttermilk, eggs, gluten free blueberry muffins, gluten free flour, lemon juice, white sugar

Servings: muffins

Author: Nicole Hunn

Ingredients

For the muffin batter

¾ cup buttermilk at room temperature
10 tablespoons unsalted butter melted and cooled
2 tablespoons freshly-squeezed lemon juice
2 eggs at room temperature
2 ½ cups all purpose gluten free flour blend (See Recipe Notes)
1 ¼ teaspoons xanthan gum omit if your blend already contains it
¼ cup cornstarch See Recipe Notes
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup granulated sugar
1 ¼ cups fresh or frozen blueberries (See Recipe Notes)

For the optional topping

1 tablespoon unsalted butter melted
Coarse sugar for sprinkling

Customary - Metric

Instructions

Make the muffin batter

Preheat your oven to 400°F. Grease or line a 12-cup muffin tin and set aside.
In a medium bowl, whisk together the buttermilk, melted butter, lemon juice, and eggs until well combined.
In a large bowl, whisk together the flour, xanthan gum (if using), cornstarch, baking powder, baking soda, salt, and sugar.
Set aside 1 tablespoon of the dry mixture. Toss the blueberries in that flour to coat.
Create a well in the center of the dry ingredients. Add the wet mixture and mix until just combined. The batter will be thick.
Gently fold in the floured blueberries until evenly distributed.
Divide the batter evenly among the muffin cups. Smooth the tops with wet fingers.
Brush tops with melted butter and sprinkle with coarse sugar, if using.

Bake the muffins

Bake at 400°F for 10 minutes. Then reduce heat to 350°F and bake for another 10–12 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (avoid testing in a blueberry).
Finish baking the muffins at 350°F until a toothpick inserted in the center (and not in a blueberry) comes out with no more than a few moist crumbs attached (10 to 12 minutes more).
Let muffins cool in the tin for 10 minutes before transferring to a wire rack.

Video

Notes

Flour blend tips
These muffins work best with a well-balanced gluten free flour blend like Better Batter or Nicole’s Best. If using Bob’s Red Mill 1-to-1, add ½ teaspoon extra xanthan gum to avoid a crumbly texture.

Avoid Cup4Cup—its updated formula doesn’t perform well here. For DIY blend instructions, visit my all purpose GF flour blends guide.

Using frozen blueberries
Don’t thaw them! Use straight from the freezer and toss in dry ingredients before folding into the batter.

Dairy free version
Use half plain dairy-free yogurt and half unsweetened non-dairy milk instead of buttermilk. Swap butter for block-style vegan butter (like Miyoko’s, Melt, or Earth Balance sticks).

Nutrition