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Gluten-Free Blueberry Muffins
4.6 from 24 votes

Gluten-Free Blueberry Muffins

Fluffy, moist classic blueberry muffins made gluten-free! This simple yet delicious gluten-free muffin recipe results in bakery-style muffins with an amazing optional cinnamon streusel topping.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 12 muffins
Calories: 214 kcal
Course: Bread
Cuisine: American

Ingredients

  • ½ cup butter 1 stick, softened
  • ⅔ cup brown sugar packed
  • 2 egg large, at room temperature
  • ⅔ cup milk of choice
  • 2 tsp vanilla extract pure
  • 2 cups all-purpose flour gluten-free
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt sea salt
  • 1 ½ cups blueberries fresh
Streusel Topping (Optional):
  • ⅓ cup all-purpose flour gluten-free
  • 2 Tbsp brown sugar
  • 1 Tbsp ground cinnamon
  • 3 Tbsp butter melted
  • Pinch salt sea salt

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers.
  2. Transfer the softened butter and brown sugar to a stand mixer fitted with the paddle attachment (or use a large bowl and an electric hand mixer). Mix on medium-high speed until combined and fluffy. Beat in the eggs one at a time on medium speed, scraping the sides of the bowl with a rubber spatula as needed. Once the eggs are incorporated, add in the vanilla extract and milk and continue mixing until combined (again, scraping the sides of the bowl if necessary).
  3. In a separate bowl, stir together the gluten-free flour, baking powder, baking soda, and salt. Pour the dry ingredients into the stand mixer with the wet ingredients and beat until a smooth batter forms.
  4. Use a rubber spatula to fold in the fresh blueberries so that they are well-incorporated throughout the batter.
  5. Transfer the muffin batter to the prepared muffin pan and fill the muffin cups ¾ of the way up. 
  6. Optional Step: Stir together the ingredients for the streusel topping in a medium bowl until well combined. Sprinkle the topping mixture over the muffin batter. If you aren't doing the topping, you can top the muffins with extra blueberries if you'd like. 
  7. Bake muffins on the center rack of the preheated oven for 25 to 35 minutes, or until they are golden brown on top and test clean. I often insert a thermometer into the center of a muffin to check the internal temperature for doneness. Muffins are fully cooked once they have reached an internal temperature of 190 to 200 degrees Fahrenheit. 
  8. Allow the muffins to cool completely before peeling the muffins papers and eating. This is to avoid warm muffin sticking to the muffin papers.

Notes

  • *For a dairy-free option, use avocado oil and dairy-free milk. If you go this route, there is no need to use a stand mixer and you can use a regular mixing bowl to prepare the recipe if you'd like.
  • **I use oat milk, but regular cows milk, almond milk, cashew milk, etc. all work.

Nutrition Information

Serving 1muffin (of 12) Calories 214kcal (11%) Carbohydrates 32g (11%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 51mg (17%) Sodium 364mg (15%) Fiber 2g (8%) Sugar 14g (28%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 214

% Daily Value*

Serving 1muffin (of 12)
Calories 214kcal 11%
Carbohydrates 32g 11%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 51mg 17%
Sodium 364mg 15%
Fiber 2g 8%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.