Live to Eat & Eat to Live

Gluten-Free Blueberry Muffins

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

Alina Eisenhauer
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.
4.97 from 28 votes
Prep Time 10 minutes
Cook Time 30 minutes
Batter Resting Time 30 minutes
Course Breakfast, brunch
Cuisine American, gluten free
Servings
Calories 223 kcal

Ingredients
  

  • 296 grams 1:1 gluten-free flour blend
  • 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
Keyword Gluten Free Blueberry Muffins
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3 thoughts on “Gluten-Free Blueberry Muffins

  1. 5 stars
    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.

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4.97 from 28 votes (25 ratings without comment)
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