by Carolyn 42 Comments
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These gluten free blueberry muffins taste as good as they look. Juicy blueberries in a moist muffin with a sugar crumble on top make these muffins simply irresistible!
Disclosure:This post contains affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.
Fresh or frozen blueberries?
For the best results use fresh. And I don't say this lightly. I actually prefer frozen in a lot of blueberry desserts because fresh, juicy blueberries are so glorious in their own right. All I want to do is eat them straight.Frozen blueberries release more liquid when baked than fresh blueberries do. I have done both in multiple recipes (including mine) and the result is never the same.When I use fresh blueberries my muffins rise with beautiful muffin tops and are fluffy on the inside. When I use frozen blueberries the muffins do not rise as well and the inside isn't as fluffy. Do they taste good? Yes. Are they as amazing as muffins with fresh blueberries? Nope.For this reason I always spring for fresh blueberries when I make muffins. If you only have frozen, don't sweat it - they will still taste delicious but when possible buy fresh. Keep in mind though you will need to bake them a little longer with frozen.
What is the best gluten free flour for muffins?
This is more of an opinion than anything else but I love Bob's Red Mill 1:1 All Purpose Flour in the blue bag. (They also have one in a red bag) I love the texture and taste of this flour and I use it for almost all of my baked goods. It doesn't taste awful, gritty or chalky like some flours on the market.More importantly I will say that all gluten free flours are a little different and will produce a different end result. I always encourage readers to use the brand of flour a recipe calls for.I find that when I use a different brand of flour in my recipes I end up with a different result. For example I need less of King Arthur's Gluten Free Measure for Measure flour to achieve the a similar result. This means the recipes don't always translate well when subbing.I guess what I'm saying is sub in different flours at your own risk. They may come out just as good but they may not and chances are it wasn't because of the recipe.One flour I find tastes good but works completely different than other gluten free flours is Cup 4 Cup. I sub these into pancakes sometimes and they end up super thick and not cooking all the way through. I've learned with cup4cup I have to add a bit more liquid to get the pancakes to cook correctly.
The Method for these gluten free blueberry muffins:
These easy blueberry muffins have three easy components: the muffin batter, the crumble and the jam. A small teaspoon of the jam gets swirled into the top of the muffin for a beautiful purple swirl and more blueberry flavor! The crumble goes on top of the gluten free blueberry muffins and into the oven they go.I like to make the jam and crumble first so I'm all set to scoop and bake when I'm done with the batter.To make the jam - Cook the blueberries, lime and water down until they are thick and jammy then set aside. Just keep an eye on them, stirring occasionally so they don't burn.To make the crumble- Work the butter into the sugar and flour until completely combined and crumbly. Set aside.
To make the muffin batter:
- Beat sugar and canola oil until combined and then add the egg. Beat again until combined.
- Add the gluten free all purpose flour, baking powder, baking soda, salt and mix until a thick batter forms.
- Slowly while mixing on low speed add in the whole milk. Don't do it all at once or it will splash. Scrape the bowl and mix until a smooth muffin batter forms.
- Fold in the blueberries.
- Scoop batter into a greased muffin tin, filling each muffin all the way to the top.
- Lastly, swirl a little bit of jam into each muffin with a toothpick and then sprinkle on some crumble.
- Bake the muffins at 350 degrees for 26 to 28 minutes.
Tips for these gluten free muffins:
- Fill the muffin batter to the top of the pan. This will give you those beautiful muffin tops.
- Let the muffins cool before attempting to remove them. As it turns out muffins with big, gorgeous muffin tops are harder to get out of the pan. If you want the muffin to come out in tact let it cool first. Waiting is easier said than done but pulling off the tops is a major buzzkill. (You can wait. I believe in you.)
- To check if the muffins are done touch the top and if it caves a little or feels too soft keep baking. I also do the toothpick test as well.
You should end up with moist, delicious and beautiful blueberry muffins like the ones above!
Storing and Cooling:
Because blueberry muffins have more moisture in them than gluten free chocolate chip muffins I only like to keep them on the counter for two days (including the day I baked them) before freezing.Remember to let the muffins cool completely before storing them in a container. If they are even the least bit warm they will still release heat which can cause condensation and then mold or soggy tops. I like to let them cool completely and then I put them in a glass domed cake stand so I can admire them when I walk by.To freeze just place the muffins on a half sheet pan or flat plate (if your sheet pan won't fit in the freezer). Put the plate in the freezer for an hour until the muffins are completely frozen then place the frozen muffins into a plastic freezer bag.They will keep well in the freezer for up to 3 months. After that you run the risk of freezer burn or ice crystals forming.I freeze a lot of my desserts but my blueberry muffins barely make it to the freezer! My little people love these muffins which speaks loudly to my heart because my three year old won't spare my feelings if he doesn't like something.
Other delicious gluten free recipes
- Gluten Free Chocolate Chip Muffins
- Gluten Free Peanut Butter Oatmeal Cookies
- Gluten Free Chocolate Chip Cookies
- Gluten Free Blueberry Crisp
If you love muffins, cakes, and pies as much as I do, check out this local artist who transforms your favorite recipe into an adorable watercolor illustration!
Gluten Free Blueberry Muffins
Carolyn
Moist and delicious gluten free blueberry muffins with gorgeous muffin tops for the perfect snack or treat.
4.87 from 15 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 26 minutes mins
Course Dessert
Cuisine American
Servings 6 muffins
Equipment
Stand Mixer with Paddle Attachment
Muffin Pan
Spatula
Portion Scoop
Ingredients
For the jam:
- ½ Cup Blueberries, Fresh or Frozen
- 1 t. Lime Juice, Fresh
- 1 tbsp Water
For the crumble:
- 2 tbsp Unsalted Butter, Cut into pieces
- ¼ Cup Sugar
- ¼ Cup Bob's Red Mill 1:1 All Purpose Gluten Free Flour
For the Muffin Batter:
- ½ Cup Canola Oil
- ½ Cup White Sugar
- 1 Large Egg
- 1 Cup + 2 tbsp Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- 1 t. Baking Powder
- ¼ t. Baking Soda
- ¼ t. Kosher Salt
- 2 oz. Whole Milk
- ¾ Cup Blueberries, Fresh
Instructions
For the Jam:
In a small sauce pan on medium heat cook the blueberries, lime juice and water until thick and jammy. Stir occasionally so the mixture doesn't burn then set aside.
For the crumble:
Using your hands in a small bowl work the butter into the flour and sugar really well until completely mixed together and crumbly. Set Aside.
For the muffins:
Preheat the oven to 350 degrees Fahrenheit and grease a muffin tin with nonstick cooking spray or line with muffin liners.
In a stand mixer beat together oil and sugar until just combined then add the egg and beat again.
Add the gluten free flour, baking powder, baking soda, and salt to the mixture and beat on medium speed until a smooth but thick batter forms.
Gradually and slowly on low speed add the milk until incorporated. Scrape the sides of the bowl and beat until batter is smooth.
Fold in the blueberries with a spatula and scoop the batter into six muffin tin cavities all the way to the top. Add a small amount (less than a teaspoon) of jam to each top and swirl in with a toothpick. Top each muffin with some crumble mixture.
Bake muffins for 30 minutes or until the tops don't cave when gently pressed and a toothpick comes out clean.
Video
Keyword gluten free, muffin
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Reader Interactions
Comments
Evelyn Jones
My new favorite, so delicious!Reply
Jessica
Has anyone tried this with dairy substitutes? How did the consistency turn out?
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Carolyn
I did have someone use coconut evaporated milk in place of whole milk in one of my other muffin recipes. They said it came out great. I have not tried this with dairy-free butter though.
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Jamie
I subbed country crock planet butter and used almond milk and they came out great!
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Cynthia
I used oat milk and they turned out great! I used about a half cup, the mixture was too dry with only 1/4. Also added a splash of vanilla
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Sharla
I used Silk, Almond milk . Worked fine. Very good recipe! I made 12 muffins out of it.yummy! Thanks.
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Shannon Renfrow
Can I freeze these muffins?
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Carolyn
Yes! I love to freeze all my muffins. Just wait until they are completely cool. I like to put them on a sheet pan and freeze them before placing them into a gallon size freezer bag. This keeps them from getting smooshed. You could also place them carefully into a freezer safe container.
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Valerie
What is the best way to defrost them after freezing?
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Carolyn
You can microwave them. Just do it in 10 second increments until warm. It is possible to overcook it in the microwave too.
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Debbie
I used coconut oil and almond milk and the taste was good but the Muffin cell apart a little bit as I was eating it. Any recommendations for how I can tweak the recipe so that doesn’t happen?
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Shannon Renfrow
New to gluten free baking. These muffins turned out great. I did add 1 T sugar to the jam and a 1/2t cornstarch to thicken the jam. I used King Arthur GF flour. Thanks for the recipe. Highly recommend.
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cathy Hu
Delicious. I substituted a portion of the flour with oat flour and it tastes great either way.
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Nikki
I wanted to lick my plate these were that good!Filled my muffin tins up a little too much so they were a little difficult to get out without falling apart but that’s an easy fix for next time. Because there will definitely be a next time.
Made these to have for breakfast throughout the week, but trying to make myself wait until tomorrow to eat another one is going to be a challenge…
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Carolyn
So glad to hear you loved them!!
I feel the same way. Every time I make them I eat way too many.
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Carolyn
I don't recommend it. Almond and coconut flour respond differently in recipes than all-purpose gluten-free flour. They aren't a 1:1 substitution. If you want some delicious almond flour muffins, try my almond flour banana muffins. They're delish!
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Tatiana
Do you have weight in grams for the flours? I’ve had no luck in recipes without it. Thanks!
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Erica
Is t teaspoon?
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Maresedoats
Yummy! I used mixed berries instead of just blueberries and olive oil instead of canola. I was not sure about making the fruit into a syrup but in the end it turned out great!Reply
Amanda
I want to say that these muffins turned out amazing!
I had to make a few substitutes because my husband has a lot of food allergies. And they still turned out fluffy and delicious.
I used Krusteaz gluten-free flour and Greek yogurt as an egg substitute. I also used diced strawberry instead of blueberry.
Thank you so much for this recipe. It will be a regular in my home now.Reply
Carolyn
Yes! Just stir in the blueberries.
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Annie
These were great other than the muffins didn’t seem to rise. I made them 2 different times and I tried filling each muffin tin with less batter but they still didn’t seem to rise as much as I wanted. They were still tasty!Reply
Carolyn
Hmm, that's never happened to me before. They should rise and have nice tops. Did you use old baking powder or baking soda?
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Lisa
If I make these mini muffins, how long do you recommend that I bake them?
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Saundra
I I made a modified version of these today. I have several food sensitivities so I used oat flour, oat milk, substituted Truvia for sugar. I chose not to do the jam this time, but may add that next time.
I made a crumble using ghee, oat flour, GF oats, Truvia and nutmeg.
They came out perfectly and taste SO good! Thanks for the recipe!!Reply
Kevin K
They were literally the best blueberry muffins I have ever had. My wife 100% agreed!!Reply
Mindy
These muffins were amazing! I used unsweetened applesauce instead of oil and frozen blueberries from my garden. So good! I did have to bake them about 7 minutes longer than the recipe stated.Reply
Angela
I used America's Test Kitchen gluten free flour blend, added xantham gum and full fat coconut milk. These turned out really good.Reply
Alexis
These were very good. I added strawberries as well as blueberries and swapped out the blueberry jam for strawberry jam. I’m very glad I found this recipe.Reply
Stacey
I made these today for a friend who was visiting who can't have gluten. I followed the recipe exactly & they turned out amazing! Light, fluffy & delicious. I don't need to eat gluten free, but will be making these again for my family since they are so delicious.Reply
Brenda
Hello! For the flour, do you pack the measuring cup? Or do you spoon and level the flour into the measuring cup?
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Sonia Art
These were amazing , I used margarine instead of butter for crumble and still came out really good . So moist .Reply
Wendy
Hello from Ohio, recipe was super easy to follow and the muffins I made turned out amazing. Posting pictures soon. Keep those recipes coming. My husband loves gf goodies from home. More love than a bought bakery item. Sincerely,Wendy
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Carolyn
Hi Wendy! Thanks for commenting. I'm so glad you loved them.
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Jen P
I doubled the recipe and they did not rise like the picture. They rose a bit but them spread out to make very wide tops that were very difficult to get out of the pan. They also dipped in the middle when cooling even though the toothpick came out clean. I suspect it was due to the tops being stuck to the pan so they couldn’t condense as they cooled. Next time i won’t fill to the very top. They were very yummy though.Reply
Carolyn
They do have very big tops, but I've never had them sink in the middle. I'm sorry this happened to you. It may be the gluten-free flour you used. I would recommend adding two more tablespoons of flour if you make them again.
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Tatiana
Do you have measurements in grams for the flour? I’ve had trouble with that in the past
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Carolyn
I'm sorry I don't. But if you use Bob's Red Mill's 1:1 gluten free baking flour, it should come out right. This recipe has lots of Pinterest reviews and rarely do commenters have issues.
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Marge
It was delicious. I substituted coconut oil for butter and almond milk for whole milk. They were moist and held together nicely.
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Jayne
Excellent!Being new to gluten free lifestyle,I have found only poor substitutes in grocery stores,along with very high prices.This recipe was my FIRST recipe that tasted good!
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Claire
Great muffins!! I doubled the recipe and swapped the canola oil for butter, 1:1 ratio. I halved the sugar in the crumble (did brown sugar instead) and did a little less sugar in the muffin batter and it turned out plenty sweet.
30 min cook time was perfect!
Will definitely be making them again!Reply
Karen
I just made these and I’m very pleased with them. I did use King Arthur flour but only used a cup and cut out the extra 2 tbsps. I also used almond milk instead and a little more than called for because the batter seemed too thick. I let it sit for 30 minutes to allow the flour to absorb the liquid. I used a granulated maple sugar instead because it’s a little better than cane sugar. Next time I’m going to add cinnamon.Reply
