The Best Blueberry Muffins

Our favorite blueberry muffin recipe, equally loved by those who need to eat gluten-free and those who don't.

Moist, light, and full of juicy blueberries!

These gluten-free Blueberry Muffins were requested again… You know something’s really good when you’re asked to make more!  In fact, they have been our favorite blueberry muffin recipe for years.

Recipe adapted from America’s Test Kitchen, these muffins are the perfect texture– moist, light, and full of juicy blueberries.  We make them using GFJules flour, eliminating the need for xanthum gum in the original recipe.

They are very adaptable to tastes or dietary needs. I’ve made them with dairy-free butter sticks, ghee and regular butter.  I’ve made them with cane sugar and coconut sugar.  And I’ve made them with milk based and almond milk yogurt.  Each time the recipe works.  My personal favorite is baking them with ghee, coconut sugar and almond milk yogurt.

No matter your preference, give them a try. They are one of the first gluten-free muffin recipes we ever made and it’s still a fan favorite!

Scroll down to see the recipe.

The Best Blueberry Muffins

Recipe

Recipe adapted from America’s Test Kitchen “The How Can It Be Gluten Free”.

The Best Blueberry Muffins
 
Prep time
Cook time
Total time
 
Moist, light and full of juicy blueberries, these muffins will please those who need to eat gluten-free as well as those who don't. Recipe adapted from America's Test Kitchen, these are our favorite blueberry muffins. We always make these with @gfjules flour which eliminates the need for xanthum gum in the original recipe.
Author:
Recipe type: Breakfast, Snack
Cuisine: Gluten-free, Vegetarian
Serves: 12 muffins
Ingredients
  • 2 cups @GFJules Flour or all purpose gluten-free flour containing xanthum gum
  • 1 tbsp gluten free baking powder
  • ½ tsp salt
  • ¼ tsp cinnamon
  • ¾ cup granulated sugar or coconut sugar
  • 8 tbsp butter, dairy free alternative, or ghee melted and cooled
  • ½ cup plain yogurt or plain almond milk yogurt, (we've used low fat, whole milk and greek -- the greek and whole milk yield a moister muffin)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1½ cup fresh blueberries, rinsed + extra rinsed blueberries for topping if desired.
  • 2 tbsp turbinado sugar
Instructions
  1. In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
  2. In a separate bowl, whisk together sugar, melted butter, yogurt, eggs and vanilla until well combined.
  3. Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
  4. Gently fold in blueberries until evenly distributed.
  5. Cover the bowl with plastic wrap and let batter rest at room temperature for 25 minutes.
  6. Meanwhile, preheat oven to 375 degrees and spray a 12 cup muffin tin with canola oil spray or line with paper muffin cups.
  7. Using an ice cream scoop or large spoon, portion batter evenly into prepared muffin tins.
  8. Top with extra blueberries if desired and Sprinkle turbinado sugar over the top.
  9. Bake 25 minutes, or until the muffins are golden and toothpick inserted in the center comes out clean.
  10. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove from tins and let cool at least another 10 minutes.

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