Gluten-Free Blueberry Muffins - Bakery Style

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!)

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!

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 8 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 12 muffins

Calories 257 kcal

Ingredients

  

1x2x3x

• 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.