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.

Bakery Style Gluten Free Blueberry Muffins (Sugar Crusted)

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

Scale

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)

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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