Gluten Free Blueberry Muffins

These soft and fluffy gluten free blueberry muffins are moist and packed full of juicy blueberries with a crunchy sugar topping. They are super easy to make, and they make the perfect snack!

If, like me, you always have an abundance of frozen blueberries, then you will also love this gluten-free blueberry banana bread and gluten free blueberry and apple crumble.

Recipe Development

When I think of muffin flavors blueberry is the first one that comes to mind! So when adding to my gluten free breakfasts, I thought it was about time I added these gluten free blueberry muffins.

I adapted this recipe from my gluten free raspberry muffins recipe. I made a couple of changes, such as adding light brown sugar to add additional flavor and moisture to the muffins. I didn't add the streusel topping that the original recipe calls for I added a sprinkle of sugar to the tops of the muffins instead.

I tested this recipe originally without ground almonds, then with ground almonds, I preferred the flavor and texture this added.

I also tried baking the muffins at a higher temperature for 10 minutes, then reducing and tested baking them at a lower temperature all the way through. I find ground almonds are more likely to give a dry texture when baked at a higher temperature. Baking at the lower temperature also didn't affect the rise of the muffins.

I tested this recipe with Bob's Red Mill Gluten-Free 1-to-1 and Doves Freee from plain flour, and I plan to test with other flours in the future and will come back and update the result.

📋 Ingredients Notes

• Butter - I use unsalted melted butter in the muffin batter.
• Gluten free all purpose flour - I tested this recipe with a pre-made blend of gluten-free flour, Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, and the Doves Farm Freee range plain flour. I omited the xanthan gum when using Bob's red mill as it already contains it in the blend.
• Ground almonds - add moisture and a soft texture to the muffins. I haven't tested using almond flour, but it is on the list. I suspect that it would work well. I will come back and update to let you know how they turn out.
• Sugar - I used a combination of light brown sugar and white sugar in this recipe. The brown sugar adds more flavor and moisture to the muffins, but if you only have granulated sugar available, this will also work well.
• Baking powder & Baking soda - leavening agents that help muffins rise and become fluffy as it creates bubbles of air in the batter. Always check that the baking powder is gluten free as some brands may contain gluten.
• Xanthan gum - Omit if the flour blend already contains xanthan gum.
• Salt - helps bring out the flavors in the muffin. If you use salted butter then omit the salt.
• Milk - I used cold whole milk, but almond milk can be used if you require dairy free muffins.
• Eggs - Always use room temperature eggs as they will mix easily and evenly into the gluten free muffin batter. Room-temperature eggs will help the muffins rise evenly when baking.
• Vanilla extract - use good good-quality vanilla extract.
• Blueberries - I used frozen blueberries when photographing the recipe, but I have used fresh blueberries in the past. If using frozen blueberries, blot them with a kitchen towel to remove any excess liquid before coating them in the flour.

See the recipe card below for ingredient measurements.

⚡ Substitutions & Variations

Step 3: Pour the wet mixture into the flour mixture and whisk until it is fully incorporated.

In a small bowl, coat the blueberries with the flour.

Add the blueberries to the muffin batter and fold in gently.

Let the batter rest for 15 minutes.

Step 4: Preheat the oven to 180°C/350°F/Gas mark 4. Line the muffin tins with the muffin cases.

Using a large spoon or cookie scoop, divide the muffin batter between the muffin cases, filling almost to the top.

Tip: Letting the batter rest will allow time for the dry ingredients to absorb the wet ingredients.

Step 5: Sprinkle the tops of each with sugar. Place in the oven and bake for 25-30 minutes. The muffins are ready when a toothpick or skewer inserted into the middle of the muffin comes out clean. The length of time in the oven will depend on the side of the muffin liners used.

Step 6: Leave in the muffin tin to cool for 10 minutes before transferring them to a cooling rack.