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!)
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...
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!
Bakery Style Gluten-Free Blueberry Muffins
- 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.
photos by Katie Roletto - who also loves these muffins.