Gluten Free Blueberry Muffins

5 from 1 vote

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!

Prep Time10

Cook Time25

Total Time35

Course: Baking

Cuisine: American

Diet: Gluten Free

Servings: muffins

Calories: 569kcal

Author: Amanda

Ingredients

Ingredients for gluten free blueberry muffins

200 grams unsalted butter
200 grams gluten free all purpose flour (+ 1tablespoon for coating the blueberries).
135 grams ground almonds
2 teaspoons baking powder Always check that it is gluten free as some brands may contain gluten.
1 teaspoon baking soda Always check that it is gluten free as some brands may contain gluten.
¼ teaspoon salt
½ teaspoon Xanthan gum Omit if the flour blend already contains xanthan gum.
100 grams sugar (+ 1 tablespoon for sprinkling on top of the muffins)
50 grams light brown sugar
2 large eggs room temperature
1 teaspoon vanilla extract
125 milliliters milk
200 grams blueberries

Instructions

How to make gluten free blueberry muffins

Gently melt the butter and set aside to cool. (Allow the butter to cool before adding to the eggs, as you don't want the hot butter to start cooking the eggs).
In a large mix together flour, ground almonds, sugar, baking powder, baking soda, xanthan gum, and salt.
Once the butter has cooled, combine it with the eggs, milk, and vanilla.
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.
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 them almost to the top.
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.
Leave in the muffin tin to cool for 10 minutes before transferring them to a cooling rack.

Notes

Recipe Tips

Tip #1: Use the best quality ingredients you can get as the quality of the ingredients can impact the taste and texture.
Tip #2: Use cold butter and try to work fast, as you don't want the butter to start melting when making the streusel topping.
Tip #3:Allow the butter to cool before adding to the eggs as you don't want the hot butter to start cooking the eggs.
Tip #4: Gluten-free flours don't absorb liquids the same as wheat-based flours. Allowing the batter to rest can help the ingredients to fully hydrate and bond together, resulting in a better texture and structure in the finished gluten free muffin. Resting the batter can also give the baking soda and baking powder time to activate, which can help the muffins rise more evenly and consistently.

Nutrition