Bakery-Style Gluten Free Blueberry Muffins
These classic gluten free blueberry muffins are crisp outside, soft & tender inside. With that tender crumb and beautiful bakery dome!
For the muffin batter
- ¾ cup (6 fluid ounces) buttermilk at room temperature
- 10 tablespoons (140 g) unsalted butter melted and cooled
- 2 tablespoons (1 fluid ounce) freshly-squeezed lemon juice
- 2 (100 g (weighed out of shell)) eggs at room temperature
- 2 ½ cups (350 g) all purpose gluten free flour blend (I used Better Batter; click link for details)
- 1 ¼ teaspoons xanthan gum omit if your blend already contains it
- ¼ cup (36 g) cornstarch
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (200 g) granulated sugar
- 1 ¼ cups (250 g) fresh or frozen blueberries (See Note)
For the optional topping
- 1 tablespoon (14 g) unsalted butter melted
- Coarse sugar for sprinkling
Make the muffin batter
- Preheat your oven to 400°F. Grease a standard 12-cup muffin tin, and set it aside.
- In a medium-size bowl or measuring cup, place buttermilk, melted butter, lemon juice, and eggs, and whisk to combine well. Set the mixture aside.
- In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, and granulated sugar, and whisk to combine well.
- Transfer 1 tablespoon of the dry ingredients to a small bowl, add the blueberries and toss to coat. Set the berries aside.
- If using frozen berries, set the tablespoon of dry ingredients aside to use after the rest of the batter has been prepared.
- Create well in center of large bowl of dry ingredients and add the wet mixture. Mix until just combined. The batter will be quite thick, but soft.
- Add the blueberries and reserved dry ingredients, and gently fold the berries into the batter just until they are evenly distributed throughout.
- If you’re using frozen berries, remove them from the freezer, rinse them quickly and toss in the reserved dry ingredients. Fold them carefully into the batter, working quickly.
- Divide the batter evenly between the 12 prepared muffin wells, filling the wells almost completely. Smooth the tops with wet fingers.
Add the optional topping
- Brush the tops lightly with the optional melted butter, and sprinkle the tops lightly with the optional coarse sugar.
- Place the muffin tin on the top rack of the preheated 400°F oven, and bake until the muffins are beginning to dome (8 to 10 minutes). Reduce the oven temperature to 350°F.
- 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).
- Remove the muffins from the oven and place the pan on a wire rack. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
If you're using frozen blueberries, do not defrost them at all. Originally posted on the blog in 2014. Recipe modified in 2021 from original to make larger muffins with more beautiful, irregular tops. Photos and video all new.