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Up close look into a cut gluten-free blueberry muffin on a plate.

The Best Gluten-free Blueberry Muffins

Sara Vaughn
These gluten-free blueberry muffins have a tender inside and are bursting with all the fresh blueberry flavor!
5 from 10 votes
Prep Time 10 mins
Cook Time 25 mins
Cooling 30 mins
Total Time 1 hr 5 mins
Course Breakfast
Cuisine American
Servings 12 Muffins
Calories 129 kcal

Ingredients
  

  • Cup Light Cooking Oil I use avocado oil.
  • ¾ Cup Sugar
  • 1 Large Egg
  • 1 Teaspoon Vanilla
  • 2 Tablespoons Lemon Juice
  • 1 ¼ Cups 1:1 Gluten-free Flour 155 grams. I use King Arthur 1:1 blend.
  • 2 ½ Tablespoons Corn Starch
  • ½ Tablespoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • Cup Buttermilk See notes for dairy-free and buttermilk substitute.
  • ¾ Cup Blueberres

Instructions
 

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, corn starch, 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
  • 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.

Notes

  • 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.
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