Cooking and Serving: 35 minutes | 12 muffins
Ingredients
Ingredient substitutions | Pro tips for perfect muffins | How to make these muffins
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 12 muffins
Ingredients
Ingredient substitutions
Pro tips for perfect muffins
How to make these muffins
How to store and freeze gluten free blueberry muffins
Buttermilk – Adds flavor and creates a soft, tender crumb. No buttermilk? Use
Fresh lemon juice – Brightens and enhances the blueberry flavor.
Eggs – Provide structure and lift.
Gluten free flour blend + cornstarch – A blend with superfine rice flour and
Baking powder + baking soda – Ensure a high rise and golden edges.
Granulated sugar – Adds sweetness and tenderness to the crumb.
Blueberries – Use fresh or frozen (unthawed) for juicy pockets of flavor in
Use half plain dairy-free yogurt and half unsweetened nondairy milk (like
Swap the butter for a block-style vegan butter like Miyoko’s or Melt. Avoid
Replace each egg with a chia egg, Bob’s Red Mill Egg Replacer, or JustEgg.
Use arrowroot starch or potato starch in place of cornstarch—either one works
You can sub in raspberries (fresh or frozen), but if you’re craving
Toaster oven: For a crisp edge and warm center, sprinkle lightly with water
Microwave: Heat a frozen muffin for 30 to 45 seconds at 50% power.
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, (See Recipe Notes)
1 ¼ teaspoons xanthan gum, omit if your blend already contains 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) fresh or frozen blueberries, (See Recipe Notes)
1 tablespoon (14 g) unsalted butter, melted
Coarse sugar, for sprinkling
Instructions
MAKE THE MUFFIN BATTER
Preheat your oven to 400°F. Grease or line a 12-cup muffin tin and set aside.
In a medium bowl, whisk together the buttermilk, melted butter, lemon juice,.
and eggs until well combined.
In a large bowl, whisk together the flour, xanthan gum (if using),.
cornstarch, baking powder, baking soda, salt, and sugar.
Set aside 1 tablespoon of the dry mixture. Toss the blueberries in that flour.
Create a well in the center of the dry ingredients. Add the wet mixture and.
mix until just combined. The batter will be thick.
Gently fold in the floured blueberries until evenly distributed.
Divide the batter evenly among the muffin cups. Smooth the tops with wet.
Brush tops with melted butter and sprinkle with coarse sugar, if using.
BAKE THE MUFFINS
Bake at 400°F for 10 minutes. Then reduce the heat 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).
Let muffins cool in the tin for 10 minutes before transferring to a wire.
BAKE THE MUFFINS
Bake at 400°F for 10 minutes. Then reduce the heat 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).
Let muffins cool in the tin for 10 minutes before transferring to a wire.
Notes
card for flour blend tips.)
* Baking powder + baking soda – Ensure a high rise and golden edges.
* Granulated sugar – Adds sweetness and tenderness to the crumb.
* Blueberries – Use fresh or frozen (unthawed) for juicy pockets of flavor in
INGREDIENT SUBSTITUTIONS
* Use half plain dairy-free yogurt and half unsweetened nondairy milk (like
almond or soy) in place of buttermilk.
* Swap the butter for a block-style vegan butter like Miyoko’s or Melt. Avoid
tub-style spreads—they’re too soft and oily.
* Replace each egg with a chia egg, Bob’s Red Mill Egg Replacer, or JustEgg.
Expect slightly less lift, but still a good crumb.
* Use arrowroot starch or potato starch in place of cornstarch—either one works
well for tender muffins.
Blueberry alternatives
* You can sub in raspberries (fresh or frozen), but if you’re craving
strawberries, try my gluten free strawberry muffins
instead—they’re formulated specifically for that fruit.
Muffin lovers should also try my gluten free banana muffins
gluten free lemon poppy seed muffins
PRO TIPS FOR PERFECT MUFFINS
Start hot for a high dome
Begin baking at 400°F for the first 10 minutes, then lower to 350°F to finish.
The high heat activates the baking powder quickly, giving you that classic domed
Don’t thaw frozen blueberries
Use them straight from the freezer to prevent bleeding or wilting. Thawed
berries break down and turn your batter purple.
Coat berries in flour
Tossing fresh or frozen berries in a tablespoon of the dry ingredients helps
suspend them in the batter so they don’t sink.
Smooth tops for an even rise
After portioning the batter into the muffin wells, smooth the tops gently with
wet fingers. This helps encourage a more even rise and prevents lopsided
HOW TO MAKE THESE MUFFINS
Step 1: Prep the oven and pan
Preheat your oven to 400°F. Grease or line a 12-cup muffin tin and set aside.
Step 2: Mix the wet ingredients
In a medium bowl, whisk together the melted and cooled butter, buttermilk, lemon
juice, and eggs until smooth.
Step 3: Whisk the dry ingredients
In a large mixing bowl, combine the gluten free flour blend with xanthan gum,
cornstarch, baking powder, baking soda, salt, and sugar.
Step 4: Toss the blueberries
Use 1 tablespoon of the dry mixture to coat your fresh or frozen blueberries so
they don’t sink to the bottom.
Step 5: Combine wet and dry
Pour the wet mixture into the dry ingredients. Stir until just combined—the
batter will be thick.
Step 6: Fold in the berries
Gently fold in the coated blueberries just until evenly distributed.
Step 7: Fill the muffin tin
Divide the batter evenly among the muffin cups, filling them nearly full. Smooth
the tops with wet fingers for an even rise.
Step 8: Add the topping
Brush with melted butter and sprinkle with coarse sugar, if using.
Bake at 400°F for 10 minutes, then reduce the temperature to 350°F and bake for
another 10–12 minutes, or until a toothpick comes out with a few moist crumbs.
Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to
HOW TO STORE AND FREEZE GLUTEN FREE BLUEBERRY MUFFINS
Store fully cooled muffins in an airtight container at room temperature for up
to 2 days. Wrap individually in plastic wrap for best texture.
These muffins freeze beautifully. Place completely cooled muffins on a baking
sheet to flash-freeze, then transfer to a freezer-safe container or zip-top bag.
* Toaster oven: For a crisp edge and warm center, sprinkle lightly with water
and bake at 250°F for 5 minutes or until warmed through.
* Microwave: Heat a frozen muffin for 30 to 45 seconds at 50% power.
Can I use regular milk instead of buttermilk?
Not quite. Buttermilk is thicker and more acidic than milk, which helps create a
tender crumb. For the best results, use half plain yogurt or sour cream and half
milk as a substitute.
What does lemon juice do in the batter?
It adds brightness and balances the sweetness. It also enhances the blueberry
flavor. You can substitute ½ teaspoon vanilla extract if you don’t have lemon
Can I bake this as a loaf instead of muffins?
No—this batter is formulated for muffins. For a gluten free blueberry loaf, try
my gluten free blueberry bread
Can I make mini muffins?
Yes! Bake at 400°F for 5 minutes, then reduce to 350°F and bake for about 9 more
minutes, or until a toothpick comes out clean.
Can I refrigerate the batter overnight?
You can refrigerate it in the muffin tin, covered. Let it sit at room
temperature for 20–30 minutes before baking for the best rise.
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GLUTEN FREE BLUEBERRY MUFFINS RECIPE
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
blueberry muffin on small white plate on purple cloth
muffin on small white plate on purple cloth
These bakery-style gluten free blueberry muffins are soft and fluffy inside,
crisp on the edges, and packed with juicy blueberries. Easy to make and
perfectly domed every time.
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
* 1 ¼ teaspoons xanthan gum, omit if your blend already contains it
* 4 teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon kosher salt
* 1 cup (200 g) granulated sugar
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 or line a 12-cup muffin tin and set aside.
* In a medium bowl, whisk together the buttermilk, melted butter, lemon juice,
and eggs until well combined.
* In a large bowl, whisk together the flour, xanthan gum (if using),
cornstarch, baking powder, baking soda, salt, and sugar.
* Set aside 1 tablespoon of the dry mixture. Toss the blueberries in that flour
* Create a well in the center of the dry ingredients. Add the wet mixture and
mix until just combined. The batter will be thick.
* Gently fold in the floured blueberries until evenly distributed.
* Divide the batter evenly among the muffin cups. Smooth the tops with wet
* Brush tops with melted butter and sprinkle with coarse sugar, if using.
* Bake at 400°F for 10 minutes. Then reduce the heat 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).
* Let muffins cool in the tin for 10 minutes before transferring to a wire
These muffins work best with a well-balanced gluten free flour blend like Better
Batter or Nicole’s Best. If using Bob’s Red Mill 1-to-1, add ½ teaspoon extra
xanthan gum to avoid a crumbly texture.
Avoid Cup4Cup—its updated formula doesn’t perform well here. For DIY blend
instructions, visit my all purpose GF flour blends guide
Using frozen blueberries
Don’t thaw them! Use straight from the freezer and toss in dry ingredients
before folding into the batter.
Use half plain dairy-free yogurt and half unsweetened non-dairy milk instead of
buttermilk. Swap butter for block-style vegan butter (like Miyoko’s, Melt, or
Earth Balance sticks).
Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 337mg | Potassium: 49mg | Fiber:
2g | Sugar: 19g | Vitamin A: 364IU | Vitamin C: 2mg | Calcium: 104mg | Iron:
Nutrition information is automatically calculated, so should only be used as an