This Gluten Free Blueberry Muffins Recipe makes soft muffins filled with sweet blueberries and topped with a cinnamon crumble. You will be shocked that they are gluten free!
Homemade blueberry muffins are a fan favorite in my house. My husband is usually stealing one out of the muffin pan the second they come out of the oven. They will blow you away and I am absolutely sure that no one will know they are gluten-free muffins! These Lemon Soufflé are another fun gluten free dessert.
If you are gluten free, or just enjoy a delicious gluten free dessert you should check out these gluten free maple walnut scones, black bean cupcakes, and white chocolate cheesecake recipes!
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Why You'll Love This Recipe
- This gluten free blueberry muffins recipe is a safe and delicious alternative for those who cannot or chose not to eat gluten.
- The cinnamon crumble topping adds a crunchy texture and a warm flavor. I use a similar crumble in my Cinnamon Roll Donuts.
- Muffins are a quick and easy breakfast, brunch, or snack option that can be enjoyed on the go. My Coffee Scones are the same way!
Ingredients
- I prefer Bob's Red Mill Gluten Free 1:1 Baking Flour, but you can use whatever you like best. You might have to adjust the amount if it doesn't measure the same as regular flour. I use the same flour in my Gluten Free Maple Walnut Scones.
- I usually prefer butter over vegetable oil, but it helps to make these muffins extra moist.
- You can use fresh or frozen blueberries. I also use blueberries in these Blueberry Donuts.
- Ground Cinnamon will add flavor to the crumble. You can find more of the yummy cinnamon flavor in my Cinnamon Roll Pop-Tarts.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can use whatever gluten free flour you prefer, but you may need to use different proportions if it is not a 1:1 like it is with the Bob's Red Mill flour.
- Add mashed banana to the batter to make blueberry banana muffins.
- Add lemon juice and/or zest to the muffin mix to create lemon blueberry muffins.
- Chocolate chips can be added or be used to replace the blueberries.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a small bowl, combine sugar, GF flour, butter, and cinnamon. You want to break up the butter until the whole mixture has a coarse texture.
STEP 2: In a medium bowl, combine the GF flour, sugar, salt, and baking powder. Whisk until free of lumps.
STEP 3: Take a 1 cup measuring cup and add ⅓ cup of vegetable oil and the egg. Fill the cup up the rest of the way with milk.
STEP 4: Gently combine the wet and dry ingredients.
STEP 5: Fold in the blueberries.
STEP 5: Fill the prepared muffin tin ¾ of the way with the gluten free blueberry muffin batter. Top with crumb topping. Bake at 350 degrees (F) for 25-30 minutes.
Expert Baking Tips
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your muffins at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your muffin batter. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
Recipe FAQ's
Most gluten free desserts have a tendency to be dense and gummy because of the higher liquid required for the different types of flour. We can combat this with longer baking time to bake off the extra liquid. It's important that you check the texture of the muffins with a toothpick or knife before removing them from the oven.
Personally, I love the Bob's Red Mill GF 1:1 Baking Flour. It has a 1:1 ratio, which means you use the same amount that you would use of regular flour. It makes using another flour simple and has a great texture.
Room Temperature: These muffins can be stored at room temperature in an airtight container for up to 3 days.
Refrigerator: If stored correctly in an airtight container the Gluten Free Blueberry Muffins Recipe will last up to 1 week in the fridge.
Freezer: You can store the muffins in an airtight container in the freezer for up to a month.
More Recipes You'll Love
If you tried this Gluten Free Blueberry Muffins Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Gluten Free Blueberry Muffins Recipe
Ingredients
For Muffins:
- 1 ½ cup (257 grams) Bob's Red Mill GF 1:1 Baking Flour (180 grams all-purpose flour)
- ¾ cup (148 grams) granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk
- 1 cup blueberries fresh or frozen
For Topping:
- ⅓ cup (66 grams) granulated sugar
- ¼ cup (43 grams) Bob's Red Mill GF 1:1 Baking Flour (30 grams all-purpose flour)
- 3 tablespoons butter, cold and cubed
- 1 teaspoon ground cinnamon
Instructions
For Cinnamon Crumble Topping:
- In a small bowl, combine sugar, GF flour, butter, and cinnamon. Use clean hands or a fork to mix together until the butter is broken up and the mixture has a coarse texture.
- Place in fridge until ready to use.
For Gluten-Free Blueberry Muffins:
- Preheat oven to 350 degrees (F). Spray muffin pan with non-stick spray or line with muffin liners. Set aside.
- In a medium bowl, combine GF flour, sugar, salt, and baking powder. Whisk until free of lumps.
- Place ⅓ cup vegetable in a 1 cup measuring cup, add the egg and fill the rest of the cup up with milk.
- Gently mix in with the flour mixture.
- Fold in the blueberries.
- Fill the muffin cups about ¾ of the way full and top with the crumb topping.
- Bake Gluten-Free Blueberry Muffins for 25-30 minutes or until toothpick inserted into the center of a muffin comes out with a few moist crumbs. Remove from oven and allow to cool.
Notes
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your muffin batter. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter.
- Keep the crumble in the fridge and as cold as possible until you are ready to put the muffins in the oven.
- The provided nutrition information is an estimate for the entire cake, the calorie accuracy is not guaranteed.
Debbie says
I just made these with my granddaughter and everyone in the house is loving them! SO good, thanks for the recipe!!
Nancy Grinstead says
My favoritE blueberry muffin recipe!!! I’ve made it as Muffins, bread, gf, and non-gf. Can’t go wrong Any way you make it!!! Also love that i have yet to mess this recipe Up! Turns out delicious every time.
Pam williams says
It sounds delicious 😋 I may try this soon!!!
Ellie Haley says
You should! They are so easy!
Sandy says
Getting ready to try this recipe. Will let you know how I like it