Gluten Free Blueberry Muffins
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If you’re gluten-free like me, then you know what a hassle it can be to find a decent muffin recipe.
…Or a decent baking recipe in general, really.
Even boxed recipes can be hit or miss, depending on the brand. In this situation, I usually turn to my fellow foodies in the blogosphere. Sure, you can go for the pre-made, sub-par frozen muffins that a few well-known gluten-free brands make, but you won’t find the real, wholesome home-cooking that you’re really looking for in a muffin.
Especially in gluten free blueberry muffins.
Well, my long muffin-searching journey is finally over. After years of muffin /fails, recipe after recipe, I’ve finally found something that makes even the non-gluten-free people in my life ask for seconds.
That’s right.
Look no further, my friends. This happens to be the first – and last – gluten free blueberry muffins recipe you will ever need.
You can make these with regular flour, too, by changing the 1 3/4 cup of gluten-free flour to 2 cups of regular flour, and reducing the baking powder and cream slightly. In fact, you can use regular milk in the non-gluten free version, but stick with cream or light cream for the gluten free version, the acidity is your muffin’s friend.
Unless, of course, you’d prefer a gluten-free corn muffin, which I would also be more than happy to help you with.
Gluten Free Blueberry Muffins
Ingredients
Muffins
- 1 3/4 cup gluten free all purpose flour
- 1 1/2 cup fresh blueberries
- 1 cup white sugar
- 3/4 cup light cream
- 1/2 cup melted butter
- 2 large eggs, at room temperature
- 2 1/2 tsp baking powder, double acting
- 2 tsp vanilla extract
- 1/4 tsp kosher salt
Topping (optional)
- 1/4 cup white sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350°F.
- In a medium bowl, mix together flour, sugar, baking powder and salt until combined.
- Add eggs, cream and melted butter to dry ingredients. Mix together until all ingredients are just combined. Be careful not to over-mix.
- Add blueberries to batter and stir in until evenly dispersed.
- In a paper-lined muffin pan, spoon in batter evenly, filling each muffin tin almost to the top.
- For the topping (optional), mix together sugar and cinnamon. Sprinkle evenly over each muffin.
- Bake muffins for 20-25 minutes, or until golden brown and a toothpick comes out clean.
Notes
Nutrition
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Oooo, these look good and a great rise for gluten free, my son can’t have gluten so I bake a lot of gluten free
Thanks! Getting a great gluten free rise is tricky, you really have to balance the ingredients. I added more acid (using cream instead of milk), and a bit more baking powder. If your son likes corn bread, check out my gluten free corn muffins, they’re one of my favorites!
Gluten free is so common now, it’s rare to go out somewhere and not be able to find at least one gluten free item on the menu. These muffins look delicious.
These look just perfect to satisfy my sweet cravings.
Yum! Thanks so much for sharing at #HomeMattersParty. I hope you will join us again for our next Linky Party. The door is open TONIGHT 9pm PST at http://wp.me/p4hrab-BG