This simple recipe for gluten free blueberry muffins is one you’ll reach for frequently. They’re easy to make and come together quickly! Perfect for weekend family breakfasts!
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If you follow me on Instagram, you’ve probably seen in my stories that I’ve been doing a lot of muffin recipe testing. I’ve been on a quest to create the perfect recipe for gluten free blueberry muffins and gluten free lemon poppy seed muffins.
Blueberry muffins are kind of my thing. I love all kinds – mini blueberry muffins, blueberry crumb muffins, blueberry almond muffins, and even grain free blueberry muffins. That’s a lot of blueberry muffin options I have in my arsenal but none of them are “the one” I’ve been trying to replicate from my childhood.
We didn’t have muffins very often when I was growing up but occasionally, my dad would make blueberry muffins to have with scrambled eggs. They’re probably my favorite muffins ever.
They were slightly crisp on the outside and had this amazing cinnamon flavor and topping. The recipe my dad thought he used to use called for dipping the baked muffins in melted butter and then in sugar.
Since the extra butter and cinnamon step isn’t something that he would have done, we both think he maybe sprinkled cinnamon sugar on top before baking. His recipe also called for 1/2 teaspoon of “spice” so for this gluten free blueberry muffin recipe, I added 1/2 teaspoon of cinnamon into the batter. My gluten free mini blueberry muffins also have some ground cinnamon in the batter – it’s such a great flavor with blueberries 💙
Cinnamon sugar or turbinado sugar would be a nice addition to the top of the muffins if you prefer that little bit of crunch or extra burst of cinnamon flavor. Just add it before popping them into the oven!
As far as recreating my favorite childhood muffin recipe, I think I came pretty close. It doesn’t quite have that “crunch” factor that I remember from the crispy exterior but I don’t want to bake my muffins too long so I don’t dry them out.
Other than that, we can go ahead and say #nailedit and then dive right into these gluten free muffins. They’re great warm right out of the oven or at room temp. You can even freeze them for later if you want to make a double batch. Enjoy!
Pin this recipe to your gluten free breakfast board!
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Gluten Free Blueberry Muffins
This simple recipe for gluten free blueberry muffins is one you’ll reach for frequently. They’re easy to make and come together quickly! Perfect for weekend family breakfasts!
Ingredients
- 2 cups gluten free all-purpose flour blend
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup milk, room temperature (see notes for dairy free)
- 1/4 cup light brown sugar
- 1/3 cup oil (avocado or canola)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups blueberries (fresh or frozen)
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 400 degrees and line a 12 cup muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, whisk together the flour, xanthan gum, baking powder, salt, cinnamon, and granulated sugar. Set aside.
- In a medium bowl, whisk together the eggs, milk, brown sugar, oil, and vanilla. Pour into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Distribute the batter evenly among the 12 muffin cups.
- Mix together the 1/2 teaspoon granulated sugar and 1/4 teaspoon ground cinnamon. Sprinkle on top of the muffins.
- Bake at 400 degrees for 15-18 minutes or until baked all the way through. Cool a couple minutes in the pan before removing to a wire rack. Serve warm or room temperature.
- Store muffins in an air-tight container at room temperature up to 2 days. Muffins can also be frozen.
Notes
- I use my Nightshade Free Gluten Free Flour Mix in this recipe.
- For dairy free, use unsweetened coconut milk beverage in place of the milk.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 207Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 188mgCarbohydrates: 32gFiber: 1gSugar: 14gProtein: 4g
Donna S
Monday 12th of April 2021
Picked blueberries this evening and had to make blueberry muffins. Found your recipe and had all the ingredients in my kitchen. They turned out delicious. Ate the first one hot! Yum!!!
Denise
Saturday 20th of February 2021
Love making these. I use frozen wild blueberries and they are so good. Just wondering if applesauce can be substituted for the oil in the recipe?
Kirsten
Sunday 2nd of August 2020
These are delicious muffins! I've made them twice, both times with frozen blueberries. The first time, I used half-and-half instead of milk. The second time, I used oat milk plus forgot to put in the brown sugar. They were cakier than the first time, but still delicious and didn't seem under-sweetened.
Savannah
Monday 15th of June 2020
My muffins came out super moist and wet and I don’t think I undercooked them. Any tips?
Shay
Monday 15th of June 2020
Did you use frozen blueberries?
Loretta
Friday 8th of March 2019
I think I have the blueberry muffin recipe you had as a kid. I remember clipping it from the newspaper and I used to make them all the time.
Kirsten Farmer’s Fran’s Blueberry Muffins
1 3/4 cups sifted flour 1/3 cup sugar 2. 1/2 tsp. baking powder 1/4 tsp. salt 1 egg, well beaten 1/3 cup canola oil 3/4 cup milk 1 cup frozen blueberries 2 TBS sugar 1 TBS lemon juice (or zest) 1 stick butter, melted 1/2 cup sugar
Sift dry ingredients together, set aside. Whisk egg, oil, and milk and str into dry mixture. Rinse and drain blueberries, then toss with lemon juice (or zest) and the 2 TBS sugar, fold into batter. Spoon into greased mufffin tin or use muffin papers, and bake at 400 for about 22-25 minutes. While muffins are still hot, dip tops in melted butter, then in the sugar. Makes 1 dozen.