There is nothing quite like a bakery-style muffin. You know the kind—tall, fluffy, bursting with fruit, and topped with that crunchy, glistening sugar lid.
Table of Contents
For years, I thought I had to give that up. Most gluten free blueberry muffins I tried were dense, gummy, or dry as a bone.
But this recipe changes everything.
These gluten free blueberry muffins are impossibly soft and tender. They have that classic “muffin top” rise and a texture so convincing, no one will believe they are gluten-free.
A Little Story About This Dish
I used to wake up early on Saturdays just to drive to a local bakery that made these massive, sugared blueberry muffins. The best part was always the crunchy top.
When I started developing this recipe, that texture was my goal. I didn’t just want a muffin; I wanted that specific contrast between the crisp sugar crust and the steaming, soft crumb inside.
After tweaking the butter-to-sugar ratio, I finally nailed it. Now, my kitchen smells better than that bakery ever did.
Get Ready to Cook!
What to Expect:
This is a straightforward batter method. We cream the butter and sugar to create air, which gives the gluten free blueberry muffins their lift.
Before You Begin:
Room temperature ingredients are non-negotiable here. If your milk or eggs are cold, they will curdle the butter, and your batter will separate. Set them out 30 minutes before you start.
The Heart of the Dish: Ingredients You’ll Need
We use simple pantry staples to create magic.
| Quantity | Ingredient | Note |
| 2 cups | GF Flour Blend | Bob’s Red Mill 1-to-1 is best |
| 2 tsp | Baking Powder | For the lift |
| 1/2 tsp | Salt | Balances the sweet |
| 1/2 cup | Butter | Softened (1 stick) |
| 3/4 cup | Granulated Sugar | Plus extra for topping |
| 2 large | Eggs | Room temperature |
| 1 tsp | Vanilla Extract | Pure vanilla |
| 1/2 cup | Milk | Whole milk works best |
| 2 cups | Blueberries | Fresh or frozen |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps to get the perfect rise on your gluten free blueberry muffins.
Phase 1: The Dry Mix
1. Prep the oven
Preheat your oven to 350°F (175°C). Grease a standard muffin tin or line 15 cups with paper liners. I prefer liners because these muffins are moist and can stick.
2. Whisk dry ingredients
In a small bowl, whisk together the gluten-free flour, baking powder, and salt. Make sure the baking powder is evenly distributed so your muffins rise evenly. Set this aside.
Phase 2: The Creaming Method
3. Cream butter and sugar
In a large bowl, beat the softened butter and 3/4 cup of sugar on medium-low speed. Do this until the mixture looks pale and thick. This step pushes air into the batter.
4. Add eggs
Keep the mixer running. Crack in the eggs one at a time. Beat until fully combined and smooth.
Phase 3: The Batter
5. Mix in the flour
Turn the mixer to low speed. Slowly add the dry flour mixture. Mix just until it looks thick and doughy.
6. Add the liquids
Stop the mixer. Pour in the milk and vanilla extract. Mix again until a thick, smooth batter forms. It should be much thicker than pancake batter—almost like a soft cookie dough.
7. Fold the berries
Switch to a rubber spatula. Gently fold in the blueberries.
Expert Note: If you use frozen blueberries, the batter will seize up and get very thick and stiff immediately because of the cold. This is 100% normal. Just muscle through it!
Phase 4: Bake to Perfection
8. Fill the tins
Spoon the batter into your prepared muffin cups. Fill them about 2/3 full. This recipe yields about 15 muffins, so you might need a second pan or bake in two batches.
9. The Secret Step
Sprinkle the remaining 1/4 cup of granulated sugar generously over the tops of the raw batter. This is what creates that bakery-style crunchy crust.
10. Bake
Bake for about 25 minutes. A cake tester inserted into the center should come out clean (watch out for melted berry juice, though!).
11. Cool
Let the gluten free blueberry muffins cool in the pan for 5 minutes to set. Then, move them to a wire rack to cool completely.
These recipes are ideal for bringing new flavors and ideas to your gluten-free kitchen:
- Gluten Free Chocolate Zucchini Muffins (So Fudgy!)
- Gluten-Free Greek Yogurt Chocolate Chip Muffins
- Gluten-Free Corn Muffins
Mastering the Dish: Pointers for Perfection & How to Store
Why is my batter so thick?
Gluten-free flour absorbs more liquid than wheat flour. A thick batter is actually good—it helps hold the blueberries in place so they don’t sink to the bottom.
Fresh vs. Frozen Berries
You can use either. Fresh berries are delicate, so be gentle. Frozen berries are great, but do not thaw them first! Add them frozen. They will swirl the batter with purple streaks, which looks beautiful.
Storage
These gluten free blueberry muffins stay moist for about 3 days on the counter if covered.
Freezing
They freeze beautifully. Place them in a freezer bag for up to 2 months. Thaw them at room temperature, or zap them in the microwave for 15 seconds to bring back that “fresh out of the oven” warmth.
Gluten Free Blueberry Muffins (Sugar Crusted)
- Total Time: 35
- Yield: 15 1x
- Diet: Gluten Free
Description
These Gluten Free Blueberry Muffins are bakery-style perfection. They are tall, fluffy, packed with berries, and finished with a crunchy sugar crust.
Ingredients
2 cups Bob’s Red Mill 1-to-1 Baking Flour (9¾ oz / 275g)
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, softened (4 oz / 113g)
¾ cup granulated sugar (6 oz / 170g)
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup milk (4 oz / 113g)
2 cups blueberries (fresh or frozen)
¼ cup granulated sugar (optional, for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease 15 muffin cups or line 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, beat the softened butter and 3/4 cup sugar on medium-low speed until thick and pale.
4. With the mixer running, add the eggs one at a time. Beat until combined.
5. Add the dry flour mixture and mix on low speed until thick and doughy.
6. Stop the mixer. Add the milk and vanilla extract. Mix until a thick, smooth batter forms.
7. Gently fold in the blueberries with a rubber spatula. (Note: Frozen berries will make the batter stiffen immediately).
8. Spoon batter into muffin cups, filling them about 2/3 full.
9. Sprinkle the remaining 1/4 cup sugar generously over the tops of the muffins.
10. Bake for 25 minutes, or until a tester inserted into the center comes out clean.
11. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
**Thick Batter:** Do not worry if the batter seems very thick, almost like cookie dough. This is necessary to keep the berries suspended.
**Frozen Berries:** Do not thaw frozen berries before using. Add them straight from the freezer.
**Topping:** The extra sugar on top is optional but highly recommended for that bakery-style crunch.
**Storage:** Store covered on the counter for 3 days or freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 197
- Sugar: 15
- Sodium: 160
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 45
Your Burning Questions Answered!
Can I make these dairy-free?
Yes. You can swap the butter for a vegan butter stick (not tub margarine) and the milk for unsweetened almond or oat milk. The texture of your gluten free blueberry muffins will be slightly less rich, but still delicious.
Why did my muffins fall flat?
This usually happens if the butter was melted instead of softened, or if the oven wasn’t hot enough. It can also happen if you over-mixed the batter after adding the liquid.
Can I use honey instead of sugar?
For the batter, yes, though the texture will be heavier. However, you cannot use honey for the topping—you need granulated sugar to get that crunchy crust that makes these the best gluten free blueberry muffins.
Dig In & Enjoy!
Peeling the liner off a warm gluten free blueberry muffins is one of life’s simple joys.
The burst of juicy berries, the soft vanilla crumb, and that sweet, crunchy top make these the ultimate comfort breakfast.
You can follow me on Pinterest to catch all my recent projects and updates.