Before I switched to a gluten-free diet, I’d always grab a fluffy blueberry muffin anytime I stopped at a café. It was one of those simple comforts I really missed—until I started making these. They’re soft and tender with a bakery-style crumb, sparkling sugar tops, and plenty of juicy blueberries in every bite. Best of all, they come together in just 30 minutes.
What makes these muffins a staple in my kitchen is their simplicity and versatility. The recipe uses everyday ingredients like buttermilk to keep them tender, butter, and a sprinkle of coarse sugar. They’re a bit softer than my almond flour blueberry muffins, but share the same delicious nutty flavor from the almond extract. Tossing the blueberries in a bit of flour before folding them into the batter keeps them evenly distributed, so every bite is bursting with fruity goodness. Plus, a sprinkle of turbinado sugar on top adds that irresistible bakery-style crunch. Whether you’re gluten-free or just love a good muffin, these are a must-try!
Tips for Success
- Do not skip the step of sprinkling the gluten-free flour over the blueberries. It helps the blueberries not to sink to the bottom of the muffins.
- For bakery-style muffins, sprinkle the muffins with turbinado or raw sugar.
- I always use cupcake liners when making muffins. They’re just easier to lift out, and I know I won’t leave any behind in the pan.
Gluten Free Blueberry Muffins
Ingredients
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- 3/4 cup milk, For dairy-free use unsweetened almond milk.
- 2 teaspoons white vinegar or lemon juice
- 1/3 cup butter, softened, For dairy-free use Smart Balance.
- 1 cup granulated sugar
- 2 large eggs, For egg-free use Bob’s Red Mill gluten-free egg replacer.
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 3/4 cups gluten-free flour all-purpose flour with xanthan gum, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons gluten-free flour all-purpose flour with xanthan gum
- 2 cups blueberries, Fresh or frozen blueberries. If using frozen, do not defrost the frozen blueberries.
- 2 tablespoons turbinado or raw sugar
Instructions
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Preheat the oven to 375°F.
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Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.
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To make the homemade buttermilk, in a large measuring cup, add the white vinegar (or lemon juice) to the milk and stir to combine. Let stand for 5 minutes in the refrigerator to stay cold.
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In a large mixing bowl, cream the softened butter and sugar together with a mixer until fluffy.
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Add in the eggs, pure vanilla extract, and pure almond extract and mix until combined and smooth.
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Add in the gluten-free flour, baking powder, baking soda, salt and mix together until fully combined and smooth.
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Pour in the homemade buttermilk (milk and vinegar mixture) into the batter and mix until smooth. The batter will be thick. Do not over mix.
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Sprinkle the 2 teaspoons of the gluten-free flour over the blueberries in a medium-sized bowl. Carefully stir the blueberries to coat them with the gluten-free flour.
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Gently fold the floured blueberries into the muffin batter.
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Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin. Using an ice cream scoop to measure out the muffin batter makes for uniform muffins.
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Sprinkle the tops of the muffins with the turbinado sugar (raw sugar).
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Bake on the middle rack for 25-30 minutes or until the tops are golden brown and a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
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Allow the muffins to cool in the muffin pan for 3-5 minutes then move to a cooling rack. Enjoy!
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Store the completely cooled muffins in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Easy Gluten-Free Blueberry Muffins Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 375°F and prepare a muffin tin by lining it with cupcake liners or spraying it with gluten-free cooking spray.
Make the buttermilk: In a large glass measuring cup, combine ¾ cup milk (or dairy-free alternative) and 2 tsp white vinegar or lemon juice. Place the mixture in the fridge to rest for 5 minutes.
Cream the butter and sugar: Using a stand or hand mixer, cream together ⅓ cup softened butter (or dairy-free alternative) and 1 cup granulated sugar until fluffy.
Add the wet ingredients: Add 2 large eggs, 1 tsp pure vanilla extract, and ¼ tsp pure almond extract. Mix until smooth and fully combined.
Mix in the dry ingredients: Mix in 1 ¾ cups gluten-free all-purpose flour with xanthan gum, 2 tsp gluten-free baking powder, ½ tsp baking soda, and ½ tsp salt. Mix to fully combine until the batter is smooth.
Add the buttermilk: Retrieve the buttermilk from the fridge and pour it into the batter. Do not overmix, just mix until combined and smooth. The batter should be thick.
Coat the blueberries: Put 2 cups fresh or frozen blueberries in a bowl and top them with 2 tsp gluten-free all-purpose flour. Lightly toss them to fully coat each berry.
Fold in the blueberries: Gently fold the coated blueberries into the batter until they’re evenly distributed.
Scoop the batter: Scoop the batter into a lined or greased muffin tin using a greased ice cream scoop or measuring cup.
Top with sugar: Using 2 tbsp of turbinado sugar or raw sugar, sprinkle the top of each muffin evenly.
Bake the muffins: Bake on the middle rack for 25–30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Keep an eye on them—every oven runs a little differently.
Cool and enjoy: Cool the muffins in the tin for 3-5 minutes before transferring them to a cooling rack to cool fully. Serve warm or fully cool, and enjoy!
Serving Suggestions
These blueberry muffins are an easy-to-make gluten-free breakfast or snack. I love grabbing one with my morning coffee or packing a couple for an afternoon pick-me-up. They’re perfect on their own, but also delicious warmed up with a little vegan butter or other dairy-free spread. Whether you’re heading out the door or enjoying a slow morning, these muffins hit the spot every time.
Storage Instructions
You can prep the batter ahead of time—just leave out the blueberries until you’re ready to bake. Store the batter in a covered bowl or an airtight container in the fridge.
Keep leftovers in an airtight container at room temperature. Just be sure they’re fully cooled before storing so they don’t get soggy from trapped steam.
Once the muffins are completely cool, pop the whole tin in the freezer for 15 minutes to flash freeze. Then transfer the muffins to a freezer-safe bag or container. I like to double-bag them to help prevent freezer burn.
Let them defrost in the fridge overnight, or reheat in the oven wrapped in foil for about 10 minutes at 350°F. You can also microwave one for 30–60 seconds if you’re in a hurry.
