This classic blueberry muffin is based off of the famous Jordan Marsh Blueberry Muffin recipe. Besides being gluten free, I made a few tweaks to the method to make the recipe easier yet every bit as delicious. One key trick from the original recipe is to smash half of the blueberries before adding them to the batter. Smashing the blueberries gives the muffins beautiful streaks and more blueberry flavor in every bite.
I usually make this recipe using Bob’s Red Mil 1:1, however, it also works with King Arthur Measure for Measure, Better Batter original and Cup4Cup or any all-purpose, gluten-free flour that is a similar blend of ingredients.
Gluten-Free Blueberry Muffins
Classic blueberry muffins with a tender crumb and a crunchy, sugary top. If you don't tell them, no one will know that these are gluten-free blueberry muffins.
Ingredients
- 296 grams 1:1 gluten-free flour blend
- 1¾ teaspoons baking powder
- 226 grams granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 226 grams low-fat milk
- 112 grams unsalted butter, melted (1 stick)
- 1 teaspoon vanilla
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, whisk the flour, baking powder, sugar and salt together well to break up any clumps.
- In a separate bowl or measuring cup. whisk together the eggs, milk, melted butter and vanilla.
- Add the wet ingredients to the dry ingredients, and mix to combine.
- Set the batter aside to rest for 20-30 minutes.
- Smash half of the blueberries with a fork, and then add them to the batter along with the whole blueberries. Fold in gently to combine.
- Line a 12-cup muffin tin with papers, and divide batter evenly between cups. Sprinkle the tops of the muffins with sugar.
- Place the muffins in the oven, and immediately reduce the heat to 375 degrees. Bake for 15 minutes, rotate the pan, and bake for an additional 10-15 minutes or until the muffins are light golden brown and spring back to the touch.
- Cool for five minutes in the pan, and then remove to a cooling rack.
Notes
For an extra pop of flavor, try adding the zest of a lemon or an orange to the batter with the wet ingredients - delicious!
Nutrition
Serving: 1gCalories: 223kcalCarbohydrates: 36gProtein: 3gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 22mgSodium: 107mgPotassium: 91mgFiber: 2gSugar: 21gVitamin A: 273IUVitamin C: 1mgCalcium: 66mgIron: 1mg
Tried this recipe?Let us know how it was!
Moist and delicious
Very moist great flavor
These are fantastic! Be sure to rest that batter. I forgot to add the zest, but imagine it would be even that much better with it! I used a 4 ounce scoop to pull batter making it easy to keep portion size consistent.
So good. Perfect amount of sweetness.
Easy and very moist
My go to muffin recipe. I make alot a variation s and are always indy freezer
I really like how easy the muffins are to make. They are very moist. I have made many of the variations and have enjoyed them all.
I made a batch of these muffins with blueberries and a batch with cranberries. Super easy to make. They looked and tasted amazing. Several people said they were the best muffins they ever had. I totally agree!
An easy first GF bake I made during a Challenge. I freeze them and thaw as I need them for a breakfast on the go.
This recipe is amazing! Easy to make and I was able to change out sugar to maple sugar and it came out perfectly. My husband who isn’t gluten free loved them too.
Delicious
Easy to prepare and amazing Gluten Free Blueberry Muffins!
My 1st recipe, easy and delicious!
Tasty
I make these with Chef’s No.2 flour blend, & I love adding some lemon zest to this recipe as well as a delicious variation… I have always use frozen blueberries as I regularly have these on hand in my freezer, & the recipe has never failed 😋. So moist & delicious.
My husband loves them for breakfast
Delicious, so moist and amazing texture. Always have the flour mixture on hand to make up in a hurry.
I enjoy muffins every so often, since going gluten free these are easy and stay moist. Tasty
Amazing muffins, lovely soft, moist and stores well. Very easy to make. Thanks Alina
So good. Haven’t had a good blueberry muffin in awhile.
This is a recipe I come back to over and over. Excellent results every time! Tender, moist and delicious. For a different taste, I sometimes leave out the blueberries and add chocolate chips. You can’t go wrong with this recipe!
This is a recipe I come back to over and over. Excellent results every time! Tender, moist and delicious. For a different taste, I sometimes leave out the blueberries and add chocolate chips. You can’t go wrong with this recipe! Once cool, I wrap individually in plastic wrap and put them in a freezer bag in the freezer. I can enjoy a muffin whenever, for months!
Delicious and easy
There are my absolute favorite muffins. The base recipe is amazing and I’ve added different fruit and flavors and they always turn out great.
We love these Gluten-Free Blueberry Muffins! They taste amazing and are so refreshing to have for breakfast. I even took them with us when we had to travel out of state for a funeral, so I knew i would have something to eat at the hotel in the morning for breakfast.
So good! My husband was missing the blueberry muffins I used to make. He is delighted to have this gf version and can’t even tell they’re gluten free! I do toss the berries with flour and use more tan called for. Yum 😋
favorite muffin recipe
I added lemon zest to the batter and made half with blueberries and half with poppy seeds. Both were excellent!
I love these blueberry muffins. Made them today with a bit of almond extract and some chopped up fresh cherries. They are amazing and won’t last long in the house even though I’m the only one GF. They freeze well, so hide some for yourself!
I use buttermilk instead of milk and do the apple variation- they get gobbled away in seconds! Yes freeze well too!
My daughter has celiac so she would love these. Is there a way to make these low carb as well as gluten free so I can enjoy them too?
So delicious! Moist and tender – my family loves them!
So very good!