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gluten-free blueberry muffin cut in half to reveal a fluffy texture

Gluten-Free Blueberry Muffins

5 from 14 votes
Author: Emily Dixon, Sweets & Thank You
These bakery-style gluten-free blueberry muffins are light, fluffy, and packed with fresh blueberry flavor. They're perfect for a special breakfast or gluten-free brunch! (Don't miss a few of our favorite flavor variations in the notes below)
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 1 hour
Total Time: 1 hour 25 minutes
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Servings: 12 Muffins

Ingredients

For The Dry Ingredients:

  • 2 ½ cups gluten-free measure-for-measure flour, weighed or scooped and leveled (300 grams)
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

For The Wet Ingredients:

  • ½ cup oil (can use 1/4 cup oil + 1/4 cup melted butter) (168 grams)
  • 1 cup granulated sugar (200 grams)
  • 3 large eggs
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 1 cup sour cream (226 grams)
  • ½ cup milk (113 ml)
  • 3/4-1 cup fresh blueberries (110-150 grams)

To Top The Muffins:

  • 2-3 Tablespoons coarse sugar turbinado sugar, sparkling sugar, or demerara sugar

Instructions

  • Combine Dry Ingredients. In a medium bowl, combing gluten-free flour blend, baking powder, baking soda, and kosher salt. Whisk to combine well and set aside.
  • Combine Sugar & Oil. In a large mixing bowl, combine sugar and oil. Stir to combine.
  • Add Eggs, Sour Cream & Vanilla. Then, add the eggs one at a time, beating to fully incorporate each egg before adding the next one. Mix in the sour cream and vanilla extract.
  • Mix In The Milk. Mix in the milk, and stir until well combined.
  • Add Dry Ingredients To Wet Ingredients. Gently mix the dry ingredients in until just a few dry, floury patches remain.
  • Mix In The Fresh Blueberries. Add 3/4 cup blueberries and fold them in until the batter is smooth (no more dry patches!), and the blueberries are well distributed.
  • Let The Batter Rest. This step is important! Let the batter rest for at least 1 hour (up to 2 hours at room temperature or even overnight in the fridge) before scooping. The batter will aerate and get fluffier and thicker. Try not to disturb it, so that it keeps all that lovely air and rise.
  • Preheat The Oven & Prep The Pan. While the muffin batter is resting, preheat the oven to 425 degrees F. Line a 12-cup muffin pan with parchment paper liners.
  • Scoop The Muffins & Top With Sugar. The batter will be a bit fluffy and thick. Try not to disturb it as you use a large scoop (a large cookie scoop or an ice cream scoop) to scoop muffin batter into the prepared muffin cups. The batter should fill the muffin cups completely and generously. Sprinkle each muffin with about coarse sugar. (Be generous here--it'll look gorgeous!)
  • Bake The Muffins. Pop the pan in the oven and bake for 5 minutes at 425 degrees. After 5 minutes, reduce the oven temperature to 350 degrees F. and bake another 10-12 minutes, or until the muffins are light golden and baked through. (A toothpick inserted in the center should come out with just a few moist crumbs, but no wet batter). You do NOT need to wait for the oven temperature to reach 350 degrees, just adjust the temperature and keep baking.
  • Cool The Muffins 2-3 minutes in the muffin pan before transferring to a wire rack to finish cooling.
  • Serve & Store. Enjoy right away or store in an airtight bag or container at room temperature 2 days (a few seconds in the microwave revives them beautifully!) or freeze up to 2 months.

Notes

*Optional layers of flavor:

  • add zest of 1 lemon and rub it into the sugar before adding the oil.
  • add 1/2 teaspoon cinnamon along with the dry ingredients
  • add 1/4 teaspoon almond extract along with the vanilla
Let The Batter Rest. Allowing the batter to rest for at least 1 hour helps hydrate the flour, develop the flavor, and give the leavening agents more time to react with the batter. This will give you a much taller rise in the end! I recommend 1 hour at room temperature. You can let the batter rest up to 2 hours at room temperature, or in the refrigerator overnight. If you chill the batter, bring it back up to room temperature before baking for best results.
We highly recommend King Arthur Measure For Measure Gluten-Free Flour for this recipe. If you use another flour blend, be sure it contains xanthan gum, or your muffins will not turn out properly. Almond flour, coconut flour, etc. cannot be substituted.

Video

Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: gluten-free blueberry muffin recipe, gluten-free blueberry muffins

Find the recipe:

sweetsandthankyou.com/gluten-free-blueberry-muffins/