Go Back
A plate of fluffy gluten-free blueberry muffins with golden-brown tops, filled with fresh blueberries. The muffins sit on a wooden board with a few scattered blueberries. In the blurred background, additional muffins and a bowl of blueberries add depth to the scene.

Fluffy Gluten-Free Blueberry Muffins

Fluffy, moist, and bursting with juicy blueberries, these gluten-free muffins are perfect for breakfast, brunch, or a sweet snack. They’re easy to make and deliver bakery-style results every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, bruncch, Dessert, Snack
Cuisine vegan
Servings 15 muffins
Calories 160 kcal

Equipment

  • - Muffin tin
  • - Muffin liners (optional)
  • - Mixing bowls
  • - Whisk
  • - Spatula
  • - Measuring cups and spoons
  • - Oven

Ingredients
  

  • - 2 cups gluten-free flour blend with xanthan gum
  • - 1 teaspoon baking powder
  • - 1/2 teaspoon baking soda
  • - 1/4 teaspoon salt
  • - 1/2 cup unsalted butter softened
  • - 3/4 cup granulated sugar
  • - 2 large eggs room temperature
  • - 1 teaspoon vanilla extract
  • - 1/2 cup plain yogurt or sour cream
  • - 1/4 cup milk dairy or non-dairy
  • - 1 1/2 cups fresh or frozen blueberries
  • - Optional: 1-2 tablespoons coarse sugar for topping

Instructions
 

  • **Preheat Oven**: Preheat your oven to 425°F (218°C). Line a muffin tin with liners or grease lightly.
  • **Mix Dry Ingredients**: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  • **Cream Butter and Sugar**: In a large bowl, beat the softened butter and sugar until light and fluffy.
  • **Add Wet Ingredients**: Beat in the eggs one at a time, then mix in the vanilla extract, yogurt, and milk.
  • **Combine Wet and Dry Ingredients**: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • **Fold in Blueberries**: Gently fold in the blueberries using a spatula.
  • **Fill Muffin Tin**: Divide the batter evenly among the muffin cups, filling them to the top. Sprinkle with coarse sugar if desired.
  • **Bake**: Bake at 425°F for 5 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  • **Cool**: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.