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Fluffy gluten free blueberry muffins with golden tops and sparkly sugar on a cooling rack with fresh blueberries scattered around
Sophy

Best Gluten Free Blueberry Muffin Recipe (Soft & Bakery-Style)

Soft, fluffy gluten free blueberry muffins with bakery-style texture. Easy 30-minute recipe with juicy berries in every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 -15 muffins
Course: Baking
Cuisine: American
Calories: 285
Ingredients Method

Ingredients
  

  • 3/4 cup milk any type approx. 260g)
  • 2 teaspoons white vinegar or lemon juice
  • 1/3 cup butter softened approx. 240g)
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 3/4 cups gluten-free all-purpose flour with xanthan gum (approx. 260g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons gluten-free flour for coating berries
  • 2 cups fresh or frozen blueberries
  • 2 tablespoons turbinado sugar optional, for topping

Method
 

  1. Step 1: Preheat your oven to 375°F and position the rack in the center. This temperature gives you the perfect balance of rise and browning.
  2. Step 2: Line your muffin tin with paper liners or grease thoroughly with butter. I always use liners – they make removal foolproof and keep the muffins fresher longer.
  3. Step 3: Create your buttermilk by combining 3/4 cup milk with 2 teaspoons white vinegar in a measuring cup. Stir once and set aside to work its magic.
  4. Pro Tip: Use room temperature ingredients whenever possible. Cold ingredients don't cream properly and can lead to dense gluten free blueberry muffins.
  5. Mixing Mastery (10 Minutes)
  6. Step 4: In a large bowl, cream together 1/3 cup softened butter and 1 cup granulated sugar using an electric mixer on medium speed. Beat for 2-3 minutes until the mixture is light, fluffy, and noticeably paler. This step is crucial for light gluten free blueberry muffins!
  7. Step 5: Add 2 large eggs one at a time, beating well after each addition. Pour in 1 teaspoon vanilla extract and 1/4 teaspoon almond extract. The almond extract is your secret weapon for that bakery flavor – don't skip it!
  8. Step 6: In a separate bowl, whisk together 1 3/4 cups gluten-free flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Add this dry mixture to your butter mixture and mix on low speed just until combined. The batter will be very thick at this point.
  9. Step 7: Pour in your buttermilk mixture and stir gently until you have a smooth, thick batter. Don't overmix – a few small lumps are better than tough muffins.
  10. The Blueberry Technique
  11. Step 8: In a medium bowl, toss 2 cups of blueberries with 2 teaspoons of gluten-free flour until evenly coated. This simple step prevents your berries from sinking to the bottom.
  12. Step 9: Using a rubber spatula, gently fold the coated blueberries into your batter with broad strokes. The goal is even distribution without bursting the berries.
  13. Baking to Perfection
  14. Step 10: Using a large ice cream scoop or 1/4 cup measure, divide the batter evenly among your muffin cups, filling each about 2/3 full. This gives you those beautiful, bakery-style dome tops.
  15. Step 11: Sprinkle each muffin with about 1/2 teaspoon of turbinado or raw sugar for that signature crunch (totally optional but highly recommended).
  16. Step 12: Bake for 25-30 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  17. Step 13: Cool in the pan for 5 minutes, then transfer to a wire rack. This prevents soggy bottoms while maintaining tender texture in your gluten free blueberry muffins.