Gluten-Free Blueberry Muffins

Posted in Recipe Collections / Gluten-Free Recipes: All the Flavor, None of the Wheat
Gluten-Free Blueberry Muffins
In the world of morning pastries, muffins hold a special place, offering the perfect balance of sweet treat and satisfying snack. For those navigating the gluten-free lifestyle, finding a muffin that retains the tender crumb and moist interior of its gluten-containing counterparts can be a challenge. That's where this recipe for Gluten-Free Blueberry Muffins comes in—a game-changer that promises all the flavor and texture you love, without the gluten.

Ingredients

  • 2 cups gluten-free all-purpose flour
  • ½ cup almond flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1½ cups fresh or frozen blueberries
  • (optional) Zest of 1 lemon for added brightness

Instructions

  1. Prepare for Baking: Preheat your oven to 375°F and line a muffin tin with paper liners or grease with butter.

  2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt.

  3. Combine Wet Ingredients: In another bowl, mix the melted butter, sugar, eggs, milk, and vanilla extract until smooth.

  4. Blend Together: Pour the wet ingredients into the dry, stirring just until combined. Gently fold in the blueberries (and lemon zest, if using), being careful not to overmix.

  5. Bake to Perfection: Divide the batter among the muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

  6. Enjoy: Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

The Magic of Gluten-Free Baking

Baking without gluten doesn’t mean you have to sacrifice taste or texture. The key lies in choosing the right blend of gluten-free flours and other ingredients that mimic the structure that gluten typically provides. For these muffins, a combination of gluten-free all-purpose flour and almond flour creates a perfect, tender crumb, while xanthan gum (often included in gluten-free flour blends) helps to bind the ingredients, ensuring your muffins don’t crumble apart.

Gluten-Free Blueberry Muffin Tips

  • Avoid Overmixing: To keep your muffins light and fluffy, mix the batter until just combined. Overmixing can lead to dense muffins.
  • Fresh vs. Frozen Berries: Both work beautifully in this recipe. If using frozen, there’s no need to thaw them first, but remember they might slightly increase the baking time.
  • Storing Your Muffins: These muffins keep well in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Bursting with Berries and Flavor

Starting your day with a Gluten-Free Blueberry Muffin is a delight. Each bite is packed with juicy blueberries and encased in a tender, moist crumb that’s hard to believe is gluten-free. This recipe is a testament to how far gluten-free baking has come, offering a delicious, accessible option for everyone to enjoy, whether you’re gluten-sensitive or simply love a great muffin. Bake a batch today and fill your kitchen with the irresistible aroma of homemade blueberry muffins—no gluten required.

Nutrition Facts

  • Serving Size: 1 muffin
  • Servings Per Recipe: 12
  • Calories: 159

% Daily Value

  • Total Fat: 5.8g (7% DV)
  • Saturated Fat: 2.8g (14% DV)
  • Cholesterol: 72mg (24% DV)
  • Sodium: 1669mg (73% DV)
  • Total Carbohydrates: 23g (8% DV)
  • Dietary Fiber: 0.5g (2% DV)
  • Total Sugars: 8.1g
  • Protein: 3.9g
  • Vitamin D: 8mcg (40% DV)
  • Calcium: 78mg (6% DV)
  • iron: 1mg (6% DV)
  • Potassium: 165mg (4% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Recipe analyzed by verywell.