Blueberries are not just a superfood, they're packed with delicious flavor, especially when it comes to baking! And they're a staple ingredient in my gluten free kitchen.
Late summer blueberries are some of the best. Even the small ones tend to be sweet and tender. Here, I've pulled together the best gluten free blueberry recipes that I have had to offer over the years.
With gluten free recipes for everything from cakes and bars to muffins of all sorts and even blueberry dump cake that you don't even mix in a bowl, I can't think of a better way to celebrate summer (even if you're doing so in the middle of the winter with frozen berries).
Some of my best gluten free blueberry recipes
This is just a sampling of all of the gf blueberry recipes here on the blog. The easiest way to find all of them is just to do a “blueberry” search. Here, I'm sharing some of my favorites, including many of the classics like blueberry cobbler and bakery-style blueberry muffins.
Tips for baking with blueberries
Follow any of these recipes to the letter, and you'll end up with an amazing blueberry bake. But I also have a few foolproof tips for making baking with blueberries even easier.
Choose the right blueberries
Choose firm, ripe blueberries. They retain their shape and offer a natural sweetness.
Tiny tart berries aren't very good for baking, so avoid baking with fresh blueberries that you buy off-season. Instead, make the most of blueberry season and choose those big, beautiful fresh berries that look like they're about to burst. They should also smell like, well, blueberries.
Toss blueberries in flour
When berries bake in the oven, they release a lot of moisture as they burst. That makes them more likely to sink in your baked goods. Try tossing them in a bit of the flour or other dry ingredients first, before mixing them into batter, to absorb some of that moisture during baking.
Begin with a layer of berry-free batter
If you're concerned about berries lining the bottom of your muffin tins that might create a less stable muffin, try spreading a thin layer of the muffin batter in the bottom of each well before you add the berries. That way, your berries will always be sealed in nicely.
Gently fold blueberries into the batter
Gently fold your fresh blueberries into the batter to avoid crushing them. You want them to begin their baking time while they're still whole.
Lemon enhances the blueberry flavor. A bit of zest or juice can work wonders! Plus, adding a bit of acid to your berries will make your berries appear brighter.
And if my recipe doesn't tell you it's an option, I'd carefully consider it. But if you do have the option of working lemon into the recipe, I definitely recommend it.
Baking with frozen blueberries
I love to bake with berries all year long, as frozen blueberries are frozen at the peak of ripe perfection and are so economical.
When baking with frozen berries, never defrost them first. They may bleed into the batter a bit, unlike fresh berries, but it won't affect the flavor or texture one bit.
Blueberry baked goods have quite a bit of moisture, so they can quickly turn from golden brown to burnt. To avoid this, keep an eye on your bake and take it out of the oven when it's just set.
Remember to get an oven thermometer and check the actual temperature of your oven, as what's on the dial can be wildly inaccurate. And almost every oven, even when it's been properly calibrated, drifts out of calibration.
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just be sure to add them to your batter without thawing to prevent the colors from bleeding.
What's the best way to store my blueberry baked goods?
Store them in an airtight container at room temperature. For longer storage, wrap them tightly in freezer safe wrap, and freeze.
Can I substitute blueberries with other berries?
Raspberries or chopped strawberries are often a perfect substitute for fresh blueberries in baking. Be sure your fruit substitute is of similar size and moisture content to the original blueberries the recipe calls for.