Blueberry muffins. I love them with streusel topping, as mini loafs, and even as a smoothie, as evidenced by the rest of the gluten-free blueberry recipes on my website. But I love these muffins best.
This recipe for gluten-free Blueberry Muffins yields a dozen cakey, dense muffins like the ones you’ll find in gourmet bakeries and coffeehouses. Once you try these, you won’t reach for a boxed mix again.
I make these gluten-free blueberry muffins all summer using fresh blueberries. I’ve made them with frozen blueberries too, and the recipe works just as well. I’ve also used a combination of raspberries and blackberries, but I swapped the lemon zest for orange, which was delicious.
The topping will hold up for a day or two in a sealed container at room temperature, but not much beyond that. I wouldn’t worry too much though – there’s a good chance they’ll be gone then! (To be honest, the original recipe made 2 dozen, and I reduced it when we were testing because my family would eat muffins all damn day if I let them.)
If you’re a berry fan like I am, try these Individual Blueberry Crisps next. This Pillsbury Bake-off winning Blueberry Boy Bait (I didn’t name it) and Boozy Blueberry Lemonade are also totally worth the berries.
Bakery Style Gluten-Free Blueberry Muffins
Ingredients
- 1/2 cup butter, or coconut oil
- 1 1/4 cups sugar, divided
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons GF vanilla extract
- 2 cups gluten-free flour blend
- 1/2 cup milk, dairy or coconut
- 1 lemon, for zest
- 2 cups fresh blueberries, divided
Instructions
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
- Measure 1/4 cup of sugar into a small bowl, and add the zest of half the lemon. Stir to combine and set aside.
- In a medium-sized bowl or in a stand mixer, beat together the butter and remaining sugar until well combined. Add the eggs and mix well. Beat in the baking powder, salt, vanilla and the zest of the rest of the lemon. Then alternate 1 cup flour with ¼ cup milk, beating gently to combine.
- Scrape bottom and sides of the bowl to make sure ingredients are incorporated. Gently stir 1 ½ cup of blueberries into the batter.
- Scoop the batter into the prepared muffin pan, filling each well about 2/3 full. Top the muffins with remaining blueberries. Sprinkle 1 teaspoon of the sugar and zest mixture on the top of each muffin.
- Bake the muffins for 28-30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
- Cool in the pan for about 5 minutes, then transfer to a rack to cool completely.
Notes
Nutrition
photos by Katie Roletto – who also loves these muffins.
