These Gluten Free Blueberry Muffins are tender, moist, and have a bright burst of berries in every bite — perfect for breakfast or an easy snack. I tested this recipe multiple times to get the crumb light without collapsing, and the result is a reliably domed, tender muffin. For extra flavor ideas and inspiration on blueberry muffins, I often compare techniques with other tried recipes like best blueberry muffin guides to adapt what works best for gluten-free flour blends.
Why Make This Recipe
- They deliver classic muffin flavor with a soft, moist crumb that pleases kids and adults alike.
- Gluten-free flours plus a little starch give structure without heaviness, so you get a light texture.
- They’re quick to mix and bake, perfect for busy mornings or last-minute guests.
- These muffins freeze and reheat well, so you can batch bake and save time during the week.
- Personal insight: I love this recipe because a small switch — using sour cream or yogurt — turned the crumb from crumbly to tender and made these reliably moist.
Recipe Overview
- Prep time: 15 minutes (plus 10 minutes if chilling batter)
- Cook time: 18–22 minutes at 375°F (190°C)
- Total time: about 35–40 minutes
- Servings: 12 standard muffins
- Difficulty: Easy
- Method: Mix dry and wet ingredients separately, fold together gently, fold in blueberries, and bake in a preheated oven until golden and a toothpick comes out with a few moist crumbs.
My Experience Making This Recipe
I tested this recipe on three different gluten-free flour blends and adjusted the starch ratio for the best rise and texture. I overcame the tendency for GF muffins to be crumbly by adding a touch of xanthan gum and some dairy (sour cream or yogurt) for moisture. The biggest discovery was that coating berries in a tablespoon of flour prevents sinking and gives an even blueberry distribution.
How to Make Gluten Free Blueberry Muffins
Start by preheating the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly. Whisk 2 cups (240 g) gluten-free all-purpose flour blend (with xanthan gum included), 1/2 cup (60 g) cornstarch or potato starch, 1/2 cup (100 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt in a bowl.
In another bowl, whisk 2 large eggs (room temperature), 1/2 cup (120 g) sour cream or Greek yogurt, 1/2 cup (120 ml) whole milk (or almond milk for dairy-free), 1/3 cup (75 g) melted butter or neutral oil, and 1 tsp vanilla. Pour wet into dry and fold gently until just combined; a few streaks of flour are okay. Toss 1 1/2 cups (about 180 g) fresh or frozen blueberries in 1 tbsp flour, then fold them into the batter. Fill muffin cups about 3/4 full and bake 18–22 minutes until the tops are golden and a toothpick shows a few moist crumbs. Let cool 5 minutes in pan before transferring to a wire rack.
Expert Tips for Success
- Measure by weight when possible: 240 g of flour is more consistent than cups, especially for gluten-free flours.
- Keep mixing gentle: overmixing develops no gluten and still causes tough muffins; stop as soon as dry streaks vanish.
- Use room-temperature eggs and dairy so the batter emulsifies quickly and traps air for rise. Also, start at 375°F to help the muffin tops set and dome.
- Coat berries in a tablespoon of flour to prevent them from sinking and discoloring the batter.
- For best texture, use a blend that includes rice flour plus a starch (corn or potato) and a bit of xanthan gum; if your blend lacks xanthan, add 1/2 tsp.
In developing technique around eggs in gluten-free recipes, I reference reliable guides on how eggs behave in GF baking, which helped refine egg usage here: eggs in gluten-free baking.
How to Serve Gluten Free Blueberry Muffins
- Serve warm with a pat of butter or a smear of cream cheese for breakfast.
- Pair with a cup of coffee, tea, or a smoothie for an easy brunch spread.
- For a special touch, dust with powdered sugar or brush tops with a thin lemon glaze (1/2 cup powdered sugar + 1–2 tsp lemon juice).
- These are also great packed in lunchboxes or on picnics because they travel well.
Storage and Reheating Guide
Store cooled muffins in an airtight container at room temperature for up to 2 days to maintain softness. For longer keeping, refrigerate up to 5 days in a sealed container; bring to room temperature or warm before serving. To freeze, wrap muffins individually in plastic wrap and store in a freezer bag for up to 3 months; thaw at room temperature or reheat directly from frozen. Reheat in a 325°F (160°C) oven for 8–10 minutes or microwave for 20–30 seconds; for a crisp top, a quick 3–4 minute air-fryer warm-up works well as those air-fryer tricks can apply here: air-fryer reheating tips.
Recipe Variations
- Lemon-Blueberry: Add 1 tbsp lemon zest to the batter and a simple lemon glaze on top.
- Dairy-free: Swap sour cream for full-fat coconut yogurt and use oil instead of butter; use almond milk to replace dairy milk.
- Streusel-topped: Mix 1/4 cup brown sugar, 3 tbsp cold butter, and 1/3 cup gluten-free flour for a crumb topping and sprinkle before baking.
- Mini muffins or seasonal twists: Make mini muffins by reducing bake time to 10–12 minutes, or try a fall spin like the pumpkin-cup approach I like for small handheld treats: mini pumpkin cup inspiration.
Nutritional Highlights
- These muffins provide fruit servings from the blueberries and can be made with healthy oils instead of butter to reduce saturated fat.
- Using yogurt or sour cream adds protein and calcium while keeping the crumb tender.
- Allergen notes: This recipe is gluten-free but typically contains eggs and dairy; see the dairy-free variation above. Portion guidance: one standard muffin is a reasonable single serving for breakfast or a snack.
Troubleshooting Common Issues
- Dense or heavy muffins: You likely overmixed or used too much liquid; fold batter until just combined and measure liquids carefully. Also ensure baking powder is fresh.
- Blueberries sink or bleed: Toss berries in a tablespoon of flour before folding in; frozen berries can be used straight from the freezer to reduce bleeding.
- Gummy crumb or metallic taste: That can come from too much starch or overmixing; balance starch with gluten-free flour and stop mixing as soon as combined.
Frequently Asked Questions
Q: Can I use frozen blueberries and do I need to thaw them?
A: Yes — use frozen blueberries straight from the freezer to prevent excess color bleed and added moisture. Toss them in a tablespoon of flour and fold in gently so they distribute evenly and keep the batter from turning purple.
Q: What gluten-free flour blend should I use for best texture?
A: Choose an all-purpose blend that contains a mix of rice flour plus a starch (corn or potato) and xanthan gum. If your blend lacks xanthan, add 1/2 teaspoon to the dry mix to improve structure and crumb.
Q: Can I make these dairy-free and still keep the same texture?
A: Yes. Replace sour cream with full-fat coconut yogurt or dairy-free yogurt and substitute butter with 1/3 cup neutral oil (canola or avocado). The fat keeps the crumb tender; slightly thicker yogurt yields better texture than thin nondairy milks.
Q: Why did my muffins collapse after cooling and how can I prevent it?
A: Collapsing usually means underbaked centers, too much leavening, or rapid temperature changes. Test with a toothpick; if wet batter remains, bake longer. Ensure oven temperature is accurate with an oven thermometer and avoid opening the oven door during early baking.
For more ways to enjoy blueberry muffin-style desserts and alternate methods, I often refer to riffs like sour-cream versions that highlight tender crumb techniques: sour cream blueberry muffin techniques.
If you’d like, I can format this into a printable recipe card or adjust ingredient amounts for mini muffins or a loaf pan.
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Gluten Free Blueberry Muffins
- Total Time: 37 minutes
- Yield: 12 standard muffins 1x
- Diet: Gluten-Free
Description
Tender and moist gluten-free blueberry muffins with a bright burst of berries, perfect for breakfast or a snack.
Ingredients
- 2 cups (240 g) gluten-free all-purpose flour blend (with xanthan gum included)
- 1/2 cup (60 g) cornstarch or potato starch
- 1/2 cup (100 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2 large eggs (room temperature)
- 1/2 cup (120 g) sour cream or Greek yogurt
- 1/2 cup (120 ml) whole milk or almond milk
- 1/3 cup (75 g) melted butter or neutral oil
- 1 tsp vanilla extract
- 1 1/2 cups (about 180 g) fresh or frozen blueberries
- 1 tbsp flour (for coating blueberries)
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
- Whisk together the gluten-free flour, cornstarch, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk the eggs, sour cream, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry and fold gently until just combined.
- Toss the blueberries in 1 tablespoon of flour, then fold them into the batter.
- Fill the muffin cups about 3/4 full with batter.
- Bake for 18–22 minutes until the tops are golden and a toothpick comes out with a few moist crumbs.
- Let cool for 5 minutes in the pan before transferring to a wire rack.
Notes
For best results, use room-temperature eggs and dairy. Coating blueberries in flour helps prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg