Are you ready to make THE BEST gluten-free blueberry muffins? These “better-than-the-bakery” muffins are amazing, moist and fluffy, bursting with fresh delicious blueberries and a hint of lemon! And no one will believe they’re gluten-free!
What Makes This Recipe So Good
- These delicious gluten free blueberry muffins have the perfect balance of sweetness and fluffiness with a bit of a crunchy top. Not overly sweet, not overly moist, seriously perfect! Every bite is amazingly satisfying.
- They’re very easy to make! Minimal ingredients, no mixer needed. Anyone can achieve perfect bakery-style, gluten-free muffins with this recipe and feel like the ultimate baker.
- They’re great to grab-and-go! The muffins can be stored on countertop for 2 days, or up to 5 days if you keep them at room temperature in an airtight container lined with a paper towel. Freezing the fully-baked muffins is also an option! Wrap them individually in plastic wrap and place them in a freezer safe container or bag. You’ll want to consume them within 3 months.
- This recipe uses King Arthur “gluten-free measure for measure” flour which already contains xanthan gum. Xanthan gum is needed with gluten-free flour to add the elasticity than gluten has. If your gluten-free flour blend doesn’t have xanthan gum, you’ll need to add ½ teaspoon to the recipe.
- The butter needs to be melted completely for best results. I recommend melting it in a microwave safe bowl in 30 seconds increments. About 1 minute is usually all it needs.
- Gluten-free flour can make you feel like you need to mix it more than regular flour. Try to resist the urge to over-mix the batter and stop when flour is no longer visible. It’ll help with the texture and fluffiness of the muffins.
More Delicious Breakfast Recipes
- Peanut Butter Overnight Oats
- Creamy Boursin Scrambled Eggs
- Fluffy Gluten-Free Pancakes
- Air Fryer Hashbrowns With Chipotle Ketchup
- Sweet Potato Waffles
For the Blueberry Muffins
- 2 large eggs at room temperature
- ⅔ cup white sugar
- ⅓ packed cup brown sugar
- 1 stick unsalted butter 8 tablespoons, melted but not hot
- ½ cup whole plain yogurt
- ⅓ cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 2 cups gluten-free flour blend see Notes
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cup fresh blueberries see Notes
For the Crumbled Sugar Topping
- 1 packed tablespoon brown sugar
- 1 tablespoon white sugar
- muffin pan
- 12 parchment paper baking cups (or butter if not using muffin liners)
- Large bowl
- strainer or sifter (see Notes)
- rubber or silicone spatula
- Small bowl
- cookie scoop or ice cream scoop with release handle (optional but recommended)
- toothpicks to check doneness
- Wire cooling rack
- Preheat oven to 375° Fahrenheit. Line each cavity of muffin pan with paper baking cups and set pan aside. Note: if not using liners, grease pan well with butter. Be sure to grease sides and curves of pan cavities.
- Crack both eggs into large bowl, then add white sugar and brown sugar. Mix well until ingredients are thoroughly incorporated.
- Carefully add melted butter to egg and sugar mixture and stir well to fully combine. Once combined, stir in yogurt, milk, vanilla extract, and lemon zest, mixing until combined.
- Add flour, baking powder, baking soda, and salt to sifter or strainer and sift dry ingredients into bowl to eliminate any clumps. Once all dry ingredients have been added, stir mixture well to thoroughly incorporate all ingredients.
- Add fresh blueberries to muffin batter and use silicone or rubber spatula to gently fold berries in, being careful not to crush or smush berries. Set aside.
- In small bowl, mix together 1 tablespoon brown sugar and 1 tablespoon white sugar until well-blended. Set aside.
- Use cookie scoop or ice cream scoop to portion muffin batter into lined or greased muffin pan, filling each cavity evenly. Once batter is divided, sprinkle sugar mixture over tops of muffin batter as desired.
- Place muffin pan in preheated oven. Bake approximately 25 minutes, checking doneness at 22-minute mark and then every minute after until toothpick inserted in center of muffins comes out cleanly or with very few crumbs.
- Remove muffin pan from oven. Carefully transfer muffins to wire cooling rack and let cool completely, then serve as desired.
- Butter needs to be melted completely for best results. I recommend melting it in a microwave safe bowl in 30 second increments. 1 minute total is usually all it needs.
- This recipe uses King Arthur “gluten-free measure for measure” flour which already contains xanthan gum. If your flour blend doesn’t have xanthan gum, add ½ teaspoon to recipe.
- Sifting flour is recommended to break up any lumps in flour as well as airing it for even mixing but this step can be skipped.
- I highly recommend using fresh blueberries (not frozen) for best results.
- Make it Added-Sugar Free: Use granular and brown Swerve in place of the white and brown sugars.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.