⅔CupButtermilkSee notes for dairy-free and buttermilk substitute.
Preheat the oven and prep the muffin tin.
Preheat the oven to 425 degrees.
Lightly grease the top of a muffin tin with light cooking oil and place a muffin liner into each of the two cavities.
Make the gluten-free muffin batter.
Whisk the oil, sugar, egg, vanilla, and lemon juice together in a bowl.
⅓ Cup Light Cooking Oil, ¾ Cup Sugar, 1 Large Egg, 1 Teaspoon Vanilla, 2 Tablespoons Lemon Juice
Add the flour, cornstarch, baking powder, baking soda, and salt.
1 ¼ Cups 1:1 Gluten-free Flour, 2 ½ Tablespoons Corn Starch, ½ Tablespoon Baking Powder, ½ Teaspoon Baking Soda, ½ Teaspoon Salt
Stir in the buttermilk.
⅔ Cup Buttermilk
In a separate small bowl dust the blueberries with about 1 tablespoon more flour.
¾ Cup Blueberres
Fold the dusted blueberries into the mixture.
Scoop the muffin batter into the lined cupcake pan. You want to fill them to where they are almost to the top.
Add a few extra blueberries and a dusting sugar on top if you want the bakery-style cracked tops.
Bake the gluten-free blueberry muffins.
Place the muffins into the 425 degree oven and bake for 7 minutes.
WITHOUT OPENING THE OVEN, reduce the temperature to 375 degrees and continue to bake the muffins for another 15 minutes.
At this point, check the muffins. If the tops bounce back when you press on them, they are done. If not, give them about 2-3 minutes.
Cool the gluten-free muffins.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes until they are easier to handle.
Carefully remove the muffins from the pan and place them on a cooling rack to cool for another 10-15 minutes.
Enjoy or store your blueberry muffins for later.
Measure your gluten-free flour by weight for the best results. If you don't have a scale, spoon and level your flour; do not scoop gluten-free flour.
Don't skip dusting your berries in flour - This helps keep your berries suspended in the batter, so you don't end up with them all sinking to the bottom.
Always use muffin liners when baking these gluten-free blueberry muffins. If you don't, the muffins will stick to the pan.
Lightly oil the top of your muffin tin- This will help keep the muffin tops from sticking as the muffins rise.
Watch how you scoop the batter into the muffin liners - If you are scooping the batter and the berries are falling in first, that is where they will stay. Try to get some plain batter under your berries if possible.
Add a few extra fresh berries and sprinkle some more sugar on top of your batter before baking if you want that bakery-style cracked top.
Bake these gluten-free muffins in the middle rack of the oven.
Do NOT open the oven door while baking. - I know there is an urge to, especially since we are changing the oven temperature for these gluten-free blueberry muffins, but don't do it.
Do NOT let the muffins fully cool in the baking tray. - Just let the muffins rest for about 5 minutes until they are cool enough to handle. If you allow the muffins to completely cool in the muffin tray, they can become soggy from the extra condensation from the heat.