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    Home » Recipes » Gluten Free

    Published: Jun 1, 2021 · Modified: May 22, 2023 by Ellie Haley · This post may contain affiliate links · 4 Comments

    Gluten Free Blueberry Muffins

    Jump to Recipe Print Recipe
    two gluten free blueberry muffins stacked on top of each other, both have a bite out of them

    These Gluten Free Blueberry Muffins are soft muffins filled with sweet blueberries and topped with a cinnamon crumble. You will be shocked that they are gluten free!

    two blueberry muffins with a bite out of each stacked on top of each other

    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!

    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 cupakes, and white chocolate cheesecake recipes!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions and Variations
    • Step-By-Step Instructions
    • Expert Baking Tips
    • Recipe FAQ's
    • STORAGE TIPS
    • FREEZER
    • More Recipes You'll Love
    • Recipe

    Why You'll Love This Recipe

    • These muffins are 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.
    • Muffins are a quick and easy breakfast or snack option that can be enjoyed on the go.

    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.
    • Granulated sugar will sweeten the blueberry muffins and the crumble topping.
    • Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
    • Baking powder helps the muffins to rise.
    • I usually prefer butter over vegetable oil, but it helps to make these muffins extra moist.
    • It will be easier to incorporate the egg into the batter if they are at room temperature.
    • Milk will help keep the muffins moist.
    • You can use fresh or frozen blueberries.
    • The unsalted butter needs to be kept cold until the muffins are put in the oven.
    • Ground Cinnamon will add flavor to the crumble.

    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.
    • An equal amount of any berry can be substituted for the blueberries.
    • The cinnamon can be left out of the crumble if desired.
    • The crumble can be left off of the top altogether to save on time and nutritional value.

    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.

    all of the dry ingredients combined in a glass bowl on a grey background

    STEP 2: In a medium bowl, combine the GF flour, sugar, salt, and baking powder. Whisk until free of lumps.

    the wet ingredients combined in a glass bowl on a grey background

    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.

    the wet and dry ingredients combined in a glass bowl on a grey background

    STEP 4: Gently combine the wet and dry ingredients.

    the completed gluten free blueberry muffin batter in a glass bowl on a grey background

    STEP 5: Fold in the blueberries.

    STEP 5: Fill the prepared muffin cups 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 cake at the perfect temperature.
    • Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cake 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

    How do you make gluten free muffins less dense?

    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.

    What gluten free flour is best for these muffins?

    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.

    two gluten free blueberry muffins stacked on top of each other on a plate

    STORAGE TIPS

    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 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

    • Black Bean Cupcakes
    • Golden brown scones with maple and walnut flavoring and a maple glaze
      Gluten-Free Maple Walnut Scones
    • White Chocolate Cheesecake
    • Birthday Cake Macarons

    Recipe

    two gluten free blueberry muffins stacked on top of each other. One has a bite out of it

    Gluten-Free Blueberry Muffins

    These Gluten-Free Blueberry Muffins are soft muffins filled with sweet blueberries and topped with a cinnamon crumble.
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 12 muffins
    Calories 217 kcal

    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

    -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.
    -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.

    Nutrition

    Serving: 1muffinCalories: 217kcalCarbohydrates: 32.2gProtein: 2.6gFat: 10.1gSaturated Fat: 3.2gCholesterol: 24mgSodium: 127mgPotassium: 104mgFiber: 2.2gSugar: 18.8gCalcium: 61mgIron: 1mg
    Keyword blueberry, gluten free, gluten-free blueberry muffins, gluten-free muffins, muffins
    Tried this recipe?Let us know how it was!

    More Gluten-Free Dessert Recipes

    • Brown Butter Macarons
    • Snickerdoodle Macarons
    • Matcha Macarons
    • Champagne Macarons

    Reader Interactions

    Comments

    1. Pam williams says

      August 03, 2019 at 7:36 am

      It sounds delicious 😋 I may try this soon!!!

      Reply
      • Ellie Haley says

        August 03, 2019 at 9:50 am

        You should! They are so easy!

        Reply
      • Sandy says

        February 27, 2020 at 7:13 am

        Getting ready to try this recipe. Will let you know how I like it

        Reply
    2. Nancy Grinstead says

      December 07, 2020 at 7:57 pm

      5 stars
      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.

      Reply

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    I am a classically trained pastry chef with a deep desire to bring delicious and beautiful recipes to the homes of others. I aim to make being in the kitchen approachable instead of intimidating

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