There is nothing quite like a warm, fluffy blueberry muffin bursting with juicy berries. This is the gluten free blueberry muffin recipe that brings that classic bakery experience right into your home kitchen.
We are talking about muffins that are incredibly tender, perfectly moist, and so delicious that no one will ever suspect they are gluten-free.
This simple recipe delivers foolproof results. It’s sure to be the new family favorite for breakfast, brunch, or a quick afternoon snack.
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How I Finally Recreated My Favorite Bakery Muffin
The simple joy of a classic blueberry muffin was one of the things I missed most when I went gluten-free. I vividly remember picking up a giant, sugar-topped muffin from a local bakery on Saturday mornings.
My first attempts to recreate them were, honestly, a disaster. They were either dense, dry, or had a strange, gummy texture that was so disappointing.
But I was determined to crack the code. It took many attempts, but I’ve finally perfected this gluten free blueberry muffin recipe.
The moment I took a bite, I knew I had done it. It was perfect.
The Secret to a Truly Fluffy, Bakery-Style Crumb
The magic of this gluten free blueberry muffin recipe lies in its classic baking method. It starts by creaming softened butter with sugar until it’s thick and pale. This is a crucial step that whips air into the batter, creating a wonderfully light and fluffy crumb.
Another key is the optional sprinkle of sugar on top before baking. This creates that signature sweet, slightly crunchy muffin top that makes them feel like a true bakery indulgence. If you love a good bakery-style treat, my recipe for Gluten Free Cinnamon Coffee Cake is another must-try.
A Simple Recipe for a Perfect Morning
What I love most about this gluten free blueberry muffin recipe is how simple and rewarding it is. You can mix the batter in just a few minutes using common ingredients from your pantry.
It’s perfect for a lazy weekend morning or even a special weekday breakfast. The aroma of these muffins baking is simply unbeatable.
They are the perfect companion to a fresh cup of coffee and a quiet moment. It’s a recipe that feels special but is easy for any baker to master, much like my popular Gluten Free Red Velvet Brownies
Gluten Free Blueberry Muffin Recipe: A Guaranteed Way to Irresistible Fluff
- Total Time: 40
- Yield: 15 1x
Description
The best gluten free blueberry muffin recipe for incredibly fluffy, moist, and tender muffins. This simple, bakery-style recipe is foolproof and so delicious!
Ingredients
2 cups Bob’s Red Mill 1-to-1 Baking Flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup milk
2 cups blueberries (fresh or frozen)
¼ cup granulated sugar, for topping (optional)
Instructions
1. Preheat your oven to 350°F. Lightly grease 15 muffin cups or line them with paper liners.
2. In a small bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-low speed until thick and creamy.
4. With the mixer still running, add the eggs one at a time, beating until combined and smooth.
5. Turn the mixer to low and add the dry ingredients. Mix until a thick dough forms. Stop the mixer, add the milk and vanilla extract, and mix again on low until a thick batter forms.
6. Using a rubber spatula, gently fold in the blueberries. (Note: If using frozen blueberries, the batter will get very thick. This is normal!)
7. Spoon the batter into the prepared muffin cups, filling each about ⅔ full. Sprinkle the top of each muffin with about 1 teaspoon of granulated sugar, if using.
8. Bake for about 25 minutes, or until a cake tester inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the pan for five minutes before transferring them to a wire rack to cool completely.
Notes
Storage: Store the cooled muffins covered on the counter. They’ll stay fresh for about three days.
Freezing: Place the muffins in a freezer bag and freeze for up to two months. Allow the muffins to thaw at room temperature.
Frozen Berries: If you are using frozen blueberries, do not thaw them. Add them directly to the batter. This helps prevent them from bursting and turning the batter purple.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast, Snack, Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 18
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 40
Key Ingredients for the Perfect Gluten Free Blueberry Muffin
The success of any great gluten-free recipe often comes down to using the right ingredients and a few simple techniques. You can count on this recipe to be both dependable and tasty.
By understanding why each component is important, you can guarantee a perfect batch of muffins every single time. Let’s break down the key elements that make this gluten free blueberry muffin recipe so special.
Why This Flour Blend is Essential
For this recipe, the type of flour you use is everything. You must use a high-quality 1-to-1 gluten-free baking flour, like the Bob’s Red Mill blend specified in the ingredients.
These blends are carefully formulated with a mix of different rice flours, starches, and, most importantly, xanthan gum.
Xanthan gum is the magic ingredient that provides the structure and elasticity that gluten normally would. It is what holds your muffins together and gives them a soft, not crumbly, texture.
Using a single flour, like only almond or coconut flour, will not work for this recipe. You need a complete 1-to-1 blend to achieve the right bakery-style result for your gluten free blueberry muffin recipe.
The Importance of Room Temperature Ingredients
Another simple secret to a perfect muffin is using room-temperature ingredients. The recipe calls for softened butter and eggs for a very important reason.
For better results, cream the sugar with butter that has been softened. This process whips tiny air pockets into the mixture, which is the foundation for a light and fluffy muffin.
Room temperature eggs also mix more evenly into the batter. This creates a smooth, stable emulsion that results in a more uniform crumb and a better rise. It’s a small step that makes a huge difference in the final texture of your gluten free blueberry muffin recipe. Taking time for steps like this is also key in my Summer Gluten-Free Sourdough.
The Best Way to Bake Gluten-Free Blueberry Muffins
Now it’s time to head to the kitchen! This gluten free blueberry muffin recipe is incredibly straightforward and comes together quickly.
The process is simple, from mixing the batter to folding in the berries. Just follow these steps, and you’ll have warm, delicious muffins ready in no time.
Your Ingredient Checklist
| Ingredient | Amount | Notes |
| Bob’s Red Mill 1-to-1 Baking Flour | 2 cups | Or a similar 1-to-1 gluten-free blend |
| Baking Powder | 2 teaspoons | |
| Salt | ½ teaspoon | |
| Butter, softened | ½ cup | |
| Granulated Sugar | ¾ cup | |
| Large Eggs | 2 | Room temperature is best |
| Vanilla Extract | 1 teaspoon | |
| Milk | ½ cup | Any kind works |
| Blueberries | 2 cups | Fresh or frozen |
| Granulated Sugar, for topping | ¼ cup | Optional, but recommended! |
Step-by-Step Instructions
- Preparing the oven and pan: The first step is to preheat your oven to 350°F. You should also prepare 15 muffin cups by lining them with paper or greasing them well.
- Mix the dry ingredients: Take a small bowl and whisk together the gluten-free flour, baking powder, and salt. Set this bowl aside for later.
- Cream the Butter and Sugar: In a large bowl with an electric mixer, beat the softened butter and granulated sugar on medium-low speed until the mixture is thick and creamy.
- Add the Eggs: With the mixer still running, add the eggs one at a time, beating well after each addition until everything is combined and smooth.
- Mix the Batter: Turn the mixer to low speed and add the dry flour mixture. Mix until a thick dough forms. Next, keep the mixer on a low speed and gradually add the milk and vanilla extract. Continue mixing until a thick, smooth batter comes together.
- Add the Blueberries: Use a rubber spatula to gently mix the blueberries into the batter. If you are using frozen blueberries, the batter will get very thick and stiff—this is completely normal!
- Fill the Muffin Cups: Carefully spoon the batter into your prepared muffin cups, filling each one about two-thirds full. For that classic bakery-style crunch, sprinkle about a teaspoon of extra granulated sugar over the top of each muffin.
- Bake to Perfection: Bake for about 25 minutes. Your gluten free blueberry muffin recipe is a success when a toothpick or cake tester inserted into the center of a muffin comes out clean.
- Let them cool: Allow the muffins to cool for five minutes in the pan before serving. This helps them set. After that, carefully transfer them to a wire rack to cool completely before enjoying.
Tips and Tricks for Your Blueberry Muffins
A great recipe is just the start. These final tips will help you store your muffins so they stay fresh and answer common questions about ingredients.
Following these simple pointers will ensure your gluten free blueberry muffin recipe is a perfect success from the first batch to the last.
How to Store Your Muffins
One of the best things about this recipe is that the muffins stay soft and moist for days. After they are completely cool, store them in a container that seals tightly.
They will keep perfectly on the counter for about three days. If you want to keep them for a longer time, you can place them in the freezer.
Simply put the cooled muffins into a bag that is safe for freezing. They will keep for up to two months. When you want a snack, simply take one out and let it defrost on the counter.
Fresh vs. Frozen Blueberries
This gluten free blueberry muffin recipe works perfectly with either fresh or frozen blueberries, so use whatever you have on hand.
If you’re using frozen berries, there’s no need to defrost them; just put them straight into the batter.
This will make your batter very thick and stiff, but don’t worry! This is totally normal and will not affect the final result. In fact, it can help prevent the berries from bursting and turning your batter purple. For another great breakfast bake, check out my Gluten-Free Sopapilla Cheesecake.
Frequently Asked Questions:
What are the common mistakes with gluten free muffins?
The most common mistakes are using the wrong flour (not a 1-to-1 blend), overmixing the batter which makes them tough, and cutting into them while they are still warm, which can make them seem gummy before the starches have fully set.
What are the ingredients in Trader Joe’s gluten free blueberry muffins?
While recipes can change, Trader Joe’s gluten free blueberry muffins typically include a gluten-free flour blend (with ingredients like rice flour and tapioca starch), sugar, canola oil, eggs, and blueberries. For the most accurate, up-to-date list, it is always best to check the product packaging.
How to make gluten free muffins more fluffy?
To make them fluffier, be sure to cream your softened butter and sugar together properly to incorporate air. Using room temperature eggs and milk also helps the batter come together smoothly, creating better volume. Finally, be careful not to overmix once you add the flour. This recipe uses all these techniques for a perfectly fluffy result.
How do you convert a muffin recipe to gluten free?
The easiest way is to swap the regular all-purpose flour with a high-quality 1-to-1 gluten-free baking flour that already contains xanthan gum. For most recipes, you can substitute it in equal amounts. It’s also a good idea to let the batter rest for 10-15 minutes before baking to allow the gluten-free flours to hydrate.
Conclusion
This gluten free blueberry muffin recipe is your ticket to a perfect, bakery-style treat right in your own home. It’s a simple, reliable recipe that results in incredibly fluffy, moist muffins that are bursting with flavor. By following these easy steps, you can create a breakfast classic that the whole family will love. This recipe is a wonderful reminder that eating gluten-free doesn’t mean giving up on your favorite foods.
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