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 AP gluten free flour that is a similar blend of ingredients.

Gluten Free Blueberry Muffins

Course: Breakfast, brunch
Cuisine: American, gluten free
Keyword: Gluten Free Blueberry Muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Batter Resting Time: 30 minutes
Servings: 12
Calories: 223 kcal
Author: 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.




  • 296 grams all purpose gluten free flour (2 cups)
  • 1 3/4 tsp baking powder
  • 226 grams granulated sugar (1 cup)
  • 1/2 tsp salt
  • 226 grams low fat milk (1 cup)
  • 2 lg eggs
  • 113 grams unsalted butter, melted (1/2 cup)
  • 1 tsp vanilla extract
  • 1 Fresh or Frozen Blueberries (1 cup)


  1. Pre-heat oven to 400 degrees F.

  2. In a large bowl, whisk all of the dry ingredients together well to break up any clumps

  3. In a separate bowl or measuring cup whisk together the eggs, milk, melted butter and vanilla.

  4. Add the wet to the dry and mix to combine.

  5. Set the batter aside to rest for 20-30 minutes.

  6. Smash half of the blueberries with a fork and then add them to the batter along with the whole blueberries and fold in gently to combine.

  7. Line a 12 cup muffin tin with papers and divide batter evenly between cups. Sprinkle the tops of the muffins with sugar.

  8. Place the muffins in the oven and immediately reduce the heat to 375. Bake for 15 minutes, turn your pan and bake for an additional 10-15 minutes or until the muffins are light golden brown and spring back to the touch.

  9. Cool for 5 minutes in the pan and then remove to a cooling rack.

Recipe 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 Facts
Gluten Free Blueberry Muffins
Amount Per Serving (1 g)
Calories 223 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 22mg7%
Sodium 107mg5%
Potassium 91mg3%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 21g23%
Protein 3g6%
Vitamin A 273IU5%
Vitamin C 1mg1%
Calcium 66mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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