Gluten Free Blueberry Muffins

Overhead view of a muffin pan with blueberry muffins and a pocket of loose blueberries.

Gluten Free Blueberry Muffins

These moist and fluffy gluten free blueberry muffins are better than anything you'll find at a bakery, and couldn't be easier to make!

Prep: 15

Cook: 25

Total: 40

Yield:12 muffins

Equipment

muffin pan
12 parchment paper baking cups (or butter if not using muffin liners)
Large bowl
whisk
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

Ingredients

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

Instructions

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.

Notes

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.

Nutrition

Recipe By:Priscilla Lawrence