Gluten-Free Blueberry Muffins
These Gluten-Free Blueberry Muffins are soft, tender, and bursting with juicy blueberries in every bite.
Made with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, they’re an excellent choice for anyone avoiding gluten without sacrificing the taste and texture of a traditional homemade muffin.
Made with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, they’re an excellent choice for anyone avoiding gluten without sacrificing the taste and texture of a traditional homemade muffin.
One of the biggest challenges in gluten-free baking is creating baked goods that aren’t dry, crumbly, or dense.
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour helps solve that problem because it’s specifically formulated to replace regular all-purpose flour cup for cup in many recipes.
The blend combines sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, and xanthan gum, with the xanthan gum already included to help provide structure and tenderness.
For a deeper understanding of gluten-free ingredients, flour blends, and baking techniques, read Gluten-Free Baking Guide: 10 Expert Tips for Perfect Results Every Time.
Together, these ingredients produce muffins that bake up light, moist, and tender with a texture remarkably close to traditional wheat flour muffins.
For the best results, measure gluten-free flour using the spoon-and-level method rather than scooping directly with the measuring cup.
Scooping can pack the flour, causing you to use more flour than the recipe calls for, which may result in dense or gummy baked goods.
For step-by-step instructions, see my guide, Measuring Flour Correctly: The Complete Guide for Perfect Baking.
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour helps solve that problem because it’s specifically formulated to replace regular all-purpose flour cup for cup in many recipes.
Rice flours can have a higher glycemic impact than some other gluten-free flours, such as those used in these Moist Gluten-Free Almond Flour Strawberry Banana Muffins, which may be an important consideration for people managing diabetes or blood sugar.
In addition, some individuals may be sensitive or allergic to ingredients such as xanthan gum or tapioca.
If you have food allergies, diabetes, or another medical condition requiring a specialized diet, always read the ingredient label and choose a flour blend that best meets your dietary needs.
Blueberry Lavender Muffins
If you’re curious how these compare to a traditional wheat flour muffin, take a look at my Blueberry Lavender Muffins, which are made with all-purpose flour and have a similarly soft, tender crumb.
Whether you’re baking for someone with gluten intolerance or simply looking for a dependable gluten-free muffin recipe, these Gluten-Free Blueberry Muffins are easy to make and perfect for breakfast, brunch, or an afternoon snack.
Gluten-Free Blueberry Muffins
These Gluten-Free Blueberry Muffins are soft, tender, and bursting with juicy blueberries in every bite.
Made with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, they’re an excellent choice for anyone avoiding gluten without sacrificing the taste and texture of a traditional homemade muffin.
Recipe Details
Prep Time: 20 minutes
Bake Time: 30 minutes
Total Time: 50 minutes
Yield: 12 muffins
Difficulty: Easy
Diet: Gluten-Free
Ingredients
2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, softened
1¼ cups granulated sugar, plus 2 teaspoons for topping
2 large eggs
½ cup buttermilk
1½ cups fresh or frozen blueberries
Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.
Instructions
Preheat the oven to 425°F. Grease a 12-cup muffin pan with butter or nonstick cooking spray, or line with paper muffin liners.
In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
In a large mixing bowl, cream the softened butter and 1¼ cups sugar until very light and fluffy, about 10 to 15 minutes, scraping down the sides of the bowl as needed.
Beat in the eggs, one at a time, mixing well after each addition.
Add half of the flour mixture and mix until just combined. Pour in the buttermilk and mix until blended. Add the remaining flour mixture and mix just until incorporated.
Gently fold the blueberries into the batter using a rubber spatula. Avoid overmixing to keep the berries from breaking apart.
Divide the batter evenly among the prepared muffin cups, filling each nearly full. Sprinkle the tops with the remaining 2 teaspoons of sugar.
Place the muffins into the oven and immediately reduce the temperature to 375°F. Bake for about 30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serving
These muffins are delicious served:
- Warm with butter
- Alongside coffee or tea
- With yogurt and fresh fruit for breakfast
- Packed in lunch boxes
- As an afternoon snack
Storing
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Store for up to 1 week. Warm briefly before serving for the best texture.
Freezer: Freeze in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm gently in the microwave.
Frequently Asked Questions
Why do you start baking at 425°F and then lower the temperature?
Starting the muffins at 425°F and then immediately lowering the oven to 375°F gives them the best rise and texture.
- A quick rise: The initial high heat rapidly expands the air and steam in the batter, creating taller, bakery-style muffin tops.
- Setting the structure: The hot start quickly sets the outside of the muffins, helping them hold their shape as they continue to rise.
- An even finish: Lowering the oven temperature to 375°F prevents the tops from over-browning while allowing the centers to bake through completely, producing moist, tender muffins.
This two-temperature baking method is a simple technique that helps create light, well-risen muffins with a beautifully golden top.
Can I use frozen blueberries?
Yes. Frozen blueberries work very well. Add them directly from the freezer without thawing to help prevent excess moisture and purple streaks throughout the batter.
Why cream the butter and sugar for so long?
Creaming the butter and sugar for 10 to 15 minutes incorporates air into the batter, producing lighter, fluffier muffins with a finer crumb.
I don’t have buttermilk. What’s a good substitute?
If you don’t have buttermilk, you have several options. For these muffins, I used ¼ cup whole milk and ¼ cup full-fat Greek yogurt.
I combined them in a small mason jar, tightened the lid, and shook vigorously until smooth. After letting the mixture stand for about 10 minutes, I added it to the batter. The result was moist, tender muffins with an excellent crumb.
Another common substitute is to stir 1½ teaspoons of lemon juice or white vinegar into ½ cup whole milk and let it stand for 5 to 10 minutes before using.
While this works well, I find the milk and Greek yogurt combination produces a richer texture that’s especially well suited to muffins and quick breads.
Why shouldn’t I overmix gluten-free muffin batter?
Although gluten-free flour doesn’t develop gluten, overmixing can still make muffins dense by deflating the air incorporated during creaming. Mix only until the ingredients are combined.
Can I make these into mini muffins?
Yes. Bake mini muffins at 375°F for 12 to 15 minutes, or until a toothpick comes out clean.
What makes Bob’s Red Mill Gluten Free 1-to-1 Baking Flour different?
It contains a balanced blend of gluten-free flours and starches with xanthan gum already added. This makes it easy to substitute for regular all-purpose flour in many baking recipes while producing dependable, tender results.
How do I know when the muffins are done?
The tops should be lightly golden, spring back when gently pressed, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
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