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Soft and fluffy homemade muffins are bursting with berries and sprinkled with brown sugar in this easy recipe for Gluten Free Blueberry Muffins. If you like moist bakery-style muffins, you’re in for a real treat!
Bakery Style Gluten Free Blueberry Muffins
Gone are the days when gluten-free eaters can’t enjoy their favorite foods. These gluten-free muffins have everything you love about a bakery-style muffin and more. They’re full of juicy blueberries and are amazing when eaten fresh from the oven while still warm.
But that doesn’t mean you can’t make a double or triple batch to keep some in the freezer for any time the craving strikes!
These muffins come together in just 30 minutes, meaning you can easily whip them up on a weekend morning before anyone is looking for something to eat. But for busy mornings you can also prepare them in advance for a grab-and-go breakfast that’ll get your day off to a good start every time. Either way, this recipe will become your holy grail of homemade muffins!
Why I Love This Recipe
This recipe is not only fast and fool-proof – it’s also healthy! The blueberries themselves are packed with antioxidants and vitamins. The batter uses yogurt, which makes for ultra moist and fluffy muffins while bringing some healthy probiotics, protein, and calcium to the table. In addition, these bad boys use less sugar than your average muffin recipe.
What You’ll Need
These gluten-free blueberry muffins are made with a handful of kitchen staples. Here’s what you should have on hand:
- Light Brown Sugar: You’ll need some for mixing into the batter and a little more for sprinkling on top.
- Eggs: Just two!
- Vegetable Oil: Or canola oil.
- Milk: Adding milk to the batter makes your muffins extra moist.
- Vanilla Extract
- Gluten-Free 1:1 Flour: Or regular all-purpose flour if not gluten-free. I recommend Bob’s Red Mill 1-to-1 or King Arthur Flour Measure for Measure.
- Baking Powder
- Yogurt: Plain, your choice of using nonfat, low fat, or whole milk yogurt..
- Blueberries: Great with fresh, but you can also use frozen berries. More on that below.
How to Make Gluten Free Blueberry Muffins
These are seriously the easiest muffins you’ll ever make! Everything comes together in a single mixing bowl.
Prep for Baking: Preheat the oven to 375°F. Line a 12-cup muffin pan with liners and spray them with nonstick cooking spray.
Combine Wet Ingredients: In a mixing bowl, whisk together the sugar, eggs, oil, milk and vanilla extract.
Add Dry Ingredients & Yogurt: Once well combined, add the flour, baking powder and yogurt. Whisk until just combined.
Add Blueberries: Gently fold in the blueberries. Be careful to not overmix.
Fill Muffin Pan: Fill the prepared muffin pan with the batter and sprinkle the extra sugar overtop.
Bake: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
How to Store Homemade Muffins
These muffins should be kept in an airtight container at room temperature. Don’t store them until they’ve cooled completely. If you’d like to warm up your muffins before enjoying them, just pop each one in the microwave for a few seconds until it reaches your desired temperature.
How to Freeze Gluten Free Blueberry Muffins
You can also store these muffins in the freezer. Once cooled, place them in a freezer-safe container and store them for up to 2 months. When you’re ready to serve, thaw out the muffins in the fridge and warm them in the microwave or bring them to room temperature.
Tips for Success
Despite this recipe’s simplicity, tips and tricks are always helpful to share. Keep these things in mind when making gluten-free blueberry muffins:
- Grease Muffin Liners: One might assume that muffin liners eliminate the need for nonstick cooking spray – that’s not the case with this recipe, and often with many gluten free baked goods. Don’t forget to lightly spray your liners, or the muffins might stick to them when you try to remove the wrapping.
- Measure Flour Accurately: A food scale is always the best way to measure flour, but if you don’t have one, don’t fret. You can easily avoid over-measuring your gluten-free flour by spooning it into the measuring cup rather than scooping it directly from the bag.
- Don’t Overmix Batter: Overmixing your batter will result in flatter, less fluffy muffins. And stirring too much after adding the berries can cause them to bleed, making your muffins a funny color. Whisk until just combined, then gently fold in the berries.
- Don’t Have Fresh Blueberries? You’re in luck – these muffins can be made with frozen berries too. Just toss them in a little bit of flour and keep them frozen until it’s time to fold them into the muffin batter.
What to Have with Blueberry Muffins
Complete your gluten free breakfast with one of these ideas:
- On a busy morning, grab a muffin and a Healthy Creamsicle Smoothie.
- Broccoli Ham and Cheese Egg Muffins are a great way to add protein to breakfast.
- For brunch, you can put these blueberry muffins and Waldorf Fruit Salad on the menu.
- Make them extra-special with a smear of Lemon Curd.
More gluten free muffins
- Gluten Free Carrot Zucchini Muffins
- Flourless Peanut Butter Banana Muffins
- Gluten Free Banana Chocolate Chip Muffins
- Gluten Free Strawberry Muffins
Easy Gluten Free Blueberry Muffins
Equipment
- Oven
Ingredients
- 2/3 cup light brown sugar plus 2 extra tbsp for sprinkling
- 2 eggs
- 1/2 cup vegetable oil
- 1/3 cup milk
- 2 tsp vanilla extract
- 1 1/4 cup gluten-free 1:1 flour
- 1 1/2 tsp baking powder
- 1/2 cup plain yogurt
- 1 cup blueberries
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin pan with liners and spray them with nonstick cooking spray.
- In a mixing bowl, whisk together the sugar, eggs, oil, milk and vanilla extract.
- Once well combined, add the flour, baking powder and yogurt.
- Whisk until just combined and then fold in the blueberries. Be careful to not overmix.
- Fill the prepared muffin pan with the batter and sprinkle with the extra sugar.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Did you make this?
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Perfection!