Bakery-Model Gluten Free Blueberry Muffins (Huge, Daring, Filled with Berries!)

""

Prep Time : 15 minutes

Cook dinner Time : 20 minutes

These traditional gluten free blueberry muffins are crisp exterior, smooth & tender inside. With that tender crumb and delightful bakery dome!

Bounce to Recipe

""

These traditional gluten free blueberry muffins are crisp on the surface, smooth and tender inside. Really easy to make, they usually style identical to they got here out of your favourite bakery!

closeup image of a light yellow baked muffin with baked blueberries visible with the muffin half in and half out of the well of a metal muffin tin

What makes these the perfect gluten free blueberry muffins?

These gluten-free blueberry muffins are the right candy deal with for any event. The buttery muffins are mild and fluffy, with a burst of taste from the sweet-tart blueberries.

For further texture, every muffin is topped with crunchy sugar that provides simply sufficient sweetness to make them irresistible. Completely moist and flavorful, these scrumptious treats are certain to be a success with everybody!

These are my favourite gluten free blueberry muffins, studded with large contemporary blueberries. They usually’re very easy to make. They’re made with loads of butter, buttermilk, and granulated sugar for probably the most tender, decadent kind of muffin.

The mix of sweet-tart berries and light-weight but fluffy muffin batter creates an unbelievable taste mixture. Plus, every chunk is full of wholesome antioxidants because of the tiny burst of juice present in each blueberry. It doesn’t matter what the event, these delicious but easy muffins will make your day somewhat sweeter!

The style is ideal, however the extremely tender texture and completely craggy prime are the actual causes I really like these gluten free muffins. Resist the urge so as to add extra blueberries, or they will take over the entire muffin, add an excessive amount of moisture and your muffins might even sink and change into dense as they cool. You need to style that candy, moist muffin crumb in your gluten free breakfast.

yellow cake muffin broken in half to show baked blueberries inside on a small white round plate on a pink cloth

Suggestions for good blueberry gluten free muffins each time

This recipe for gluten free muffins is straightforward. Even when you’re a complete beginner to gluten free recipes. However the following pointers will provide help to get good, scrumptious blueberry muffins each time.

Start baking your gf muffins at 400°F

Baking your muffins for a couple of minutes of their baking time at a better temperature prompts the baking powder rapidly, and helps your muffins rise right into a excessive dome. Make sure to decrease the oven temperature after the primary jiffy, or they will burn on the underside, although.

Do not defrost frozen blueberries

Including frozen blueberries to muffin batter is a lot better than defrosting them first. The chilly berries assist maintain the muffins from turning into over-mixed, which might result in a dense and gummy texture. Frozen blueberries additionally retain their pure juices, which helps maintain the muffins moist and light-weight.

Plus, your batter will likely be superbly flecked with specks of blueberry colour. Simply add the frozen berries straight from the freezer to the muffin batter when the recipe requires it for completely scrumptious gluten free blueberry muffins!

Forestall frozen berries bleeding

Hold them within the freezer till proper earlier than you are prepared so as to add them to the muffins. Working rapidly, toss the still-frozen berries in among the dry elements and add them to the ready batter as directed.

Lastly, fold the frozen berries into the smooth gf blueberry muffin batter. Deal with them such as you would whipped cream or egg whites that get folded in to batter like we do in our gluten free angel meals cake.

Assist cease the berries from sinking

If you happen to toss the blueberries within the dry elements earlier than including them to the batter, the berries usually tend to keep unfold evenly all through the muffins.

Second, watch out about the way you scoop your muffin batter into the wells of the tin. The highest of the inside track turns into the underside of the muffin, so keep away from having a lot of berries down there! You possibly can even strive lining the effectively of every muffin tin with some plain batter earlier than scooping the remainder in, berries and all.

Lastly, use the best muffin batter, like on this recipe. This batter is thick, and never like a liquid in any respect, so the berries do not sink to the underside!

Blueberry muffin ingredients images with words in white type on black rectangles: GF flour, cornstarch, baking powder, baking soda, salt, lemon juice which is an image of a lemon, blueberries, white sugar, eggs, melted butter and buttermilk

Select the best gluten free flour mix

Admittedly there are loads of gluten free flour blends to select from. However they are not all nice. This recipe requires an all-purpose gluten free flour mix, primarily based on superfine rice flour.

I used Higher Batter gluten free flour (the traditional mix), because it’s my most well-liked alternative for such a baking due to its constant efficiency and texture. However do you know you too can make your personal gluten free flour mix that can work completely on this and plenty of different recipes?

Can I freeze these gluten free blueberry muffins?

Sure! You possibly can freeze the muffins as soon as utterly cool.

Freezing gluten-free blueberry muffins is a good way to take pleasure in these tasty treats in a while with out having to make them contemporary every time.

As soon as the muffins have cooled utterly, place them on a baking tray within the freezer till frozen after which transfer them to an hermetic freezer-safe container or zip-top bag.

And since these muffins freeze so effectively, you can also make a giant batch and retailer some away for these busy days if you don’t have time to bake from scratch.

To refresh a frozen muffin, microwave it for 30 to 45 seconds at 50% energy or till even the berries are defrosted. For that just-baked texture, sprinkle frivolously with some faucet water, and bake at 250°F in a toaster oven for five to 10 minutes.

Attempt vanilla extract

Generally, I substitute the lemon juice with pure vanilla extract. I personally choose the lemon juice as a result of it helps to stability the sweetness of the sugar and berries. Nevertheless, when you actually love vanilla, otherwise you’re simply out of lemon juice, this can be a nice substitution.

light yellow muffin batter with blueberries throughout in large round metal mixing bowl

Substitute blueberries with different fruit

If you do not have blueberries, however you do have raspberries, you can also make these into gluten free raspberry muffins. In case your raspberries are contemporary, comply with the recipe as written, solely substituting that one ingredient.

In case your raspberries are frozen, comply with the directions above for frozen blueberries. You may be capable to make this recipe with contemporary strawberries when you slice them into chunks concerning the dimension of a blueberry.

You can’t make them with frozen strawberries. They cannot be sliced into correct chunks with out defrosting them first, and they’re going to add means an excessive amount of moisture to the uncooked batter.

image of thick light yellow muffin batter with blueberries and coarse crystals of sugar on top in the well of a metal muffin tin

Tips on how to make the simple gluten free blueberry muffins

To make the perfect blueberry muffins gluten free, we would like a thick muffin batter that can maintain the blueberries within the batter because the muffins bake, but it surely ought to by no means be stiff. The gf blueberry muffin batter needs to be smooth sufficient to help you combine within the blueberries with out breaking them.

mixing and whisking blueberry muffin ingredients in 4 scenes, with white and yellow ingredients in glass bowls and a large round metal mixing bowl, blueberries dusted with flour and wet ingredients being poured into dry

Mix room temperature moist elements

We start with unsalted butter that is been melted and cooled till it is not scorching to the contact, and whisk it along with the opposite moist elements: room temperature buttermilk, lemon juice, and eggs. If any of those elements is chilly, the opposite elements will clump and will not mix totally to make a clean gf blueberry muffin batter.

Whisk collectively dry elements

We need to make sure that all of the dry elements are totally mixed with each other, so we do not have pockets of blueberry muffin batter which have an excessive amount of of 1 ingredient and never sufficient of one other. Then, we toss the blueberries in a little bit of the whisked dry elements to assist maintain them from sinking within the batter, and mix the moist and dry elements.

thick light yellow muffin batter in a large metal mixing bowl, in wells of a metal 12 cup muffin tin being brushed with a pastry brush with a black handle, a hand sprinkling sugar on top from a small glass bowl, and 9 baked light yellow muffins with spots of blue on a wire rack

Switch the gf blueberry muffin batter, and add the elective toppings

There may be sufficient batter to fill the wells of my customary muffin tin utterly full, which is a part of how the muffins rise into an attractive dome. So as to add some texture and additional crunch to that muffin dome, you’ll be able to brush your muffin batter with somewhat little bit of melted butter and sprinkle coarse sugar frivolously on prime.

one light yellow baked muffin in a white muffin liner with spots of blue on a wire rack on a blond table

Substitution ideas for gluten free blueberry muffin elements

Whereas my recipe for gluten free muffins is ideal and one in every of my absolute favorites in its present state, there could also be occasions when it is advisable to make further modifications to cater to dietary wants and preferences different than simply being gluten free.

Gluten free dairy free blueberry muffins

For a dairy-free buttermilk substitute, combine collectively half plain dairy free yogurt and half unsweetened almond milk. Or, when you don’t love almond milk, then use your favourite dairy free milk so long as it isn’t nonfat and is unsweetened and unflavored.

If it is advisable to substitute the butter within the recipe, Soften and Miyoko’s Kitchen vegan butter are nice choices. With these simple swaps, your gluten-free and dairy-free blueberry muffins will likely be scrumptious!

Gluten free egg free blueberry muffins

To make this gluten free blueberry muffin recipe egg-free, you should utilize a “chia egg” instead of every of the 2 eggs referred to as for.

To arrange a chia egg, combine 1 tablespoon floor white chia seeds with 1 tablespoon lukewarm water in a small bowl and permit it to sit down till it thickens and kinds a gel-like consistency.

With these easy substitutions your muffins will likely be scrumptious and free from eggs! You may additionally be capable to use pre-packaged egg replacer, normally aquafaba, though I’ve by no means tried.

Gluten free corn free blueberry muffins

This recipe requires an all function gluten free flour mix, particularly Higher Batter, that is lightened into extra of a gluten free cake flour by including cornstarch. If you cannot have corn, strive utilizing arrowroot or potato starch.

If you happen to’re utilizing a high-starch all function gluten free flour mix like Cup4Cup, use an additional 36 grams Cup4Cup instead of cornstarch.

a light yellow muffin with baked blueberries in the well of a metal muffin tin

FAQs

Can I make these gluten free muffins utilizing common milk?

No. Trustworthy-to-goodness buttermilk from the dairy case at your grocer is not simply common milk that is been soured.

Actual buttermilk is thicker and creamier than milk that is merely had some lemon juice added to it. However you’ll be able to nonetheless substitute it if you do not have buttermilk.

If you do not have buttermilk in the home, you should utilize half unsweetened milk and half bitter cream or plain yogurt by quantity. You may also use plain kefir instead of buttermilk with out every other changes to the kefir.

How do I make my gluten free blueberry muffins mild and fluffy?

You can also make your gluten free muffins mild and ethereal by following me recipe to the letter! Make certain your eggs and buttermilk are at room temperature, that the oven is on the appropriate temperature if you put them within the oven, and that you simply’re utilizing contemporary dry elements—together with baking powder that is not outdated.

If you happen to’ve added too many berries or plain milk as a substitute of buttermilk, your muffins could have an excessive amount of moisture and can possible find yourself dense from rising after which falling as they cool. Measure and choose your elements rigorously!

a light yellow baked muffin with blueberries and blueberry juice on a small white round plate on a pink cloth

Tips on how to make wholesome gf blueberry muffins

This unique recipe was a lighter model however I’ve since moved away from that recipe. The unique recipe was decrease in each sugar and fats.

If you happen to’re in search of an entire grain model of gluten free blueberry muffins, you may choose our oat flour blueberry muffins recipe.

If you happen to’re within the lighter recipe then the elements that change are listed under:

  • 7 tablespoons (98 g) unsalted butter, melted and cooled (instead of 10 tablespoons butter)
  • 3/4 cup (150 g) granulated sugar (instead of 1 cup (200 g))
  • 3/4 cup (170 g) Greek-style plain yogurt, at room temperature (addition)
  • 1 egg (50 g, weighed out of shell) + 2 egg whites (50 g), at room temperature (instead of 2 eggs)

All different elements stay the identical. The muffins will likely be smaller and fewer tender since fats and sugar are tenderizers in baking, and the lighter model has much less of each.

Gluten free blueberry muffins: the tactic

Gluten Free Blueberry Muffins | Tender and Scrumptious

These traditional gluten free blueberry muffins are crisp exterior, smooth & tender inside. With that tender crumb and delightful bakery dome!

Course: Muffins

Delicacies: American

Prep Time: 15 minutes

Cook dinner Time: 20 minutes

Yield: 12 muffins

Writer: Nicole Hunn

Forestall your display from going darkish

Substances

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 function gluten free flour mix (I used Higher Batter; click on hyperlink for particulars on acceptable blends)
  • 1 ¼ teaspoons xanthan gum omit in case your mix already accommodates it
  • ¼ cup (36 g) cornstarch See Recipe Notes
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup (200 g) granulated sugar
  • 1 ¼ cups (250 g) contemporary or frozen blueberries (See Recipe Notes)

For the elective topping

  • 1 tablespoon (14 g) unsalted butter melted
  • Coarse sugar for sprinkling

Directions

Make the muffin batter

  • Preheat your oven to 400°F. Grease or line an ordinary 12-cup muffin tin that’s mild in colour, and set it apart.

  • In a medium-size bowl or measuring cup, place buttermilk, melted butter, lemon juice, and eggs, and whisk to mix effectively. Set the combination apart.

  • In a big bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, and granulated sugar, and whisk to mix effectively.

  • Switch 1 tablespoon of the dry elements to a small bowl, add the blueberries and toss to coat. Set the berries apart.

  • If utilizing frozen berries, set the tablespoon of dry elements apart to make use of after the remainder of the batter has been ready.

  • Create effectively in middle of huge bowl of dry elements and add the moist combination. Combine till simply mixed. The batter will likely be fairly thick, however smooth.

  • Add the blueberries and reserved dry elements, and gently fold the berries into the batter simply till they’re evenly distributed all through.

  • If you happen to’re utilizing frozen berries, take away them from the freezer, rinse them rapidly and toss within the reserved dry elements. Fold them rigorously into the batter, working rapidly.

  • Divide the batter evenly between the 12 ready muffin wells, filling the wells virtually utterly. Clean the tops with moist fingers.

Bake the muffins

  • Place the muffin tin on the highest rack of the preheated 400°F oven, and bake till the muffins are starting to dome (8 to 10 minutes). Cut back the oven temperature to 350°F.

  • End baking the muffins at 350°F till a toothpick inserted within the middle (and never in a blueberry) comes out with no various moist crumbs connected (10 to 12 minutes extra).

  • Take away the muffins from the oven and place the pan on a wire rack. Permit the muffins to chill within the pan for 10 minutes earlier than transferring to a wire rack to chill utterly.

Notes

If you happen to’re utilizing frozen blueberries, don’t defrost them in any respect.
If you happen to’re utilizing a better starch all function gluten free flour mix like Cup4Cup, substitute the 36 grams of cornstarch with extra of the mix.
Initially posted on the weblog in 2014. Recipe modified in 2021 from unique to make bigger muffins with extra lovely, irregular tops. Photographs and video all new. In 2023, extra textual content sources plus step-by-step images added.

Dietary info is approximate, and doesn’t embody the elective butter and coarse sugar topping.

Vitamin

Energy: 293kcal | Carbohydrates: 46g | Protein: 3g | Fats: 11g | Saturated Fats: 7g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.4g | Ldl cholesterol: 54mg | Sodium: 337mg | Potassium: 49mg | Fiber: 2g | Sugar: 19g | Vitamin A: 364IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 0.3mg

three images of gluten free bakery style gluten free muffins, one plated, one on a rack, one in the pan
These classic gluten free blueberry muffins are crisp on the outside, soft and tender inside. So easy to make, and they taste just like they came from your favorite bakery!

Gluten Free Blueberry Muffins | Tender and Scrumptious

These traditional gluten free blueberry muffins are crisp exterior, smooth & tender inside. With that tender crumb and delightful bakery dome!

Course: Muffins

Delicacies: American

Prep Time: 15 minutes

Cook dinner Time: 20 minutes

Yield: 12 muffins

Writer: Nicole Hunn

Forestall your display from going darkish

Substances

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 function gluten free flour mix (I used Higher Batter; click on hyperlink for particulars on acceptable blends)
  • 1 ¼ teaspoons xanthan gum omit in case your mix already accommodates it
  • ¼ cup (36 g) cornstarch See Recipe Notes
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup (200 g) granulated sugar
  • 1 ¼ cups (250 g) contemporary or frozen blueberries (See Recipe Notes)

For the elective topping

  • 1 tablespoon (14 g) unsalted butter melted
  • Coarse sugar for sprinkling

Directions

Make the muffin batter

  • Preheat your oven to 400°F. Grease or line an ordinary 12-cup muffin tin that’s mild in colour, and set it apart.

  • In a medium-size bowl or measuring cup, place buttermilk, melted butter, lemon juice, and eggs, and whisk to mix effectively. Set the combination apart.

  • In a big bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, and granulated sugar, and whisk to mix effectively.

  • Switch 1 tablespoon of the dry elements to a small bowl, add the blueberries and toss to coat. Set the berries apart.

  • If utilizing frozen berries, set the tablespoon of dry elements apart to make use of after the remainder of the batter has been ready.

  • Create effectively in middle of huge bowl of dry elements and add the moist combination. Combine till simply mixed. The batter will likely be fairly thick, however smooth.

  • Add the blueberries and reserved dry elements, and gently fold the berries into the batter simply till they’re evenly distributed all through.

  • If you happen to’re utilizing frozen berries, take away them from the freezer, rinse them rapidly and toss within the reserved dry elements. Fold them rigorously into the batter, working rapidly.

  • Divide the batter evenly between the 12 ready muffin wells, filling the wells virtually utterly. Clean the tops with moist fingers.

Bake the muffins

  • Place the muffin tin on the highest rack of the preheated 400°F oven, and bake till the muffins are starting to dome (8 to 10 minutes). Cut back the oven temperature to 350°F.

  • End baking the muffins at 350°F till a toothpick inserted within the middle (and never in a blueberry) comes out with no various moist crumbs connected (10 to 12 minutes extra).

  • Take away the muffins from the oven and place the pan on a wire rack. Permit the muffins to chill within the pan for 10 minutes earlier than transferring to a wire rack to chill utterly.

Notes

If you happen to’re utilizing frozen blueberries, don’t defrost them in any respect.
If you happen to’re utilizing a better starch all function gluten free flour mix like Cup4Cup, substitute the 36 grams of cornstarch with extra of the mix.
Initially posted on the weblog in 2014. Recipe modified in 2021 from unique to make bigger muffins with extra lovely, irregular tops. Photographs and video all new. In 2023, extra textual content sources plus step-by-step images added.

Dietary info is approximate, and doesn’t embody the elective butter and coarse sugar topping.

Vitamin

Energy: 293kcal | Carbohydrates: 46g | Protein: 3g | Fats: 11g | Saturated Fats: 7g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.4g | Ldl cholesterol: 54mg | Sodium: 337mg | Potassium: 49mg | Fiber: 2g | Sugar: 19g | Vitamin A: 364IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 0.3mg

This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.