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    Home / Recipes / Baked Goods

    Gluten-Free Blueberry Muffins - Bakery Style

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    Gluten-Free Blueberry Muffins - Bakery Style

    As fluffy, dense and tasty as any you'll find in a bakery, these gluten-free blueberry muffins will ruin you for any boxed mix - or any other muffins.

    Baked GoodsDairy Free

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    best gluten-free blueberry muffins

    Gourmet style gluten-free muffins right at home.

    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 year long. In summer, I use blueberries. In winter or out of season, I make them with frozen blueberries, 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 zest, which was delicious.

    Blueberries = love.

    Blueberries - love them. Blueberry anything - streusel muffins, mini loafs, and even smoothies. But hey, I am sure this is evident by the gluten-free blueberry recipes on my website. Really though, I love these muffins best and my family loves them. To be honest, the original recipe made 2 dozen, which I reduced in testing (because my family would eat muffins all damn day if I let them!)

    best gluten free blueberry muffins

    Vegan swaps for these bakery style gluten-free muffins:

    • Swap the milk 1 to 1 for non-dairy coconut milk
    • Swap out eggs for: 1 ripe banana, 4 Tbs. apple puree, 3 Tbs of aquafaba

    If you're a fan of blueberries...

    If you're a berry fan like I am, try these Pillsbury Bake-off winning Blueberry Boy Bait (hey -I didn’t name it) or these Individual Blueberry Crisps. How about an adult beverage? Try this Boozy Blueberry Lemonade - it's totally worth the berries. 

    Storing gluten-free blueberry muffins.

    Line an airtight oblong or rectangular container with paper towels, then place the muffins on top of the paper towel. Drop in a saltine cracker or two and seal the container, and store at room temperature. The topping will hold up for a day or two this way, but not much beyond that. I wouldn't worry too much though - there's a good chance they'll be gone then!

    best gluten free blueberry muffins

    Bakery Style Gluten-Free Blueberry Muffins

    K.C. Cornwell
    As fluffy, dense and tasty as any you'll find in a bakery, these gluten-free blueberry muffins will ruin you for any boxed mix - or any other muffins.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins
    Calories 257 kcal

    Ingredients
      

    • ½ cup butter, or coconut oil
    • 1 ¼ cups sugar, divided
    • 2 large eggs
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 2 teaspoons GF vanilla extract
    • 2 cups gluten-free flour blend
    • ½ 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 ¼ 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 ⅔ 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

    Wonderful with coffee, tea, or just on their own!

    Nutrition

    Calories: 257kcalCarbohydrates: 40gProtein: 3gFat: 11gSaturated Fat: 8gCholesterol: 28mgSodium: 113mgPotassium: 111mgFiber: 3gSugar: 25gVitamin A: 72IUVitamin C: 2mgCalcium: 60mgIron: 1mg
    Keyword gluten-free baking, gluten-free breakfast recipes, gluten-free muffins

    photos by Katie Roletto  - who also loves these muffins.

    gluten-free blueberry muffins
    These fluffy + dense gluten-free bakery style muffins are good with breakfast or as an anytime snack.

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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