Classic fluffy Muffins, with a crisp top and bursting with blueberries throughout, this gluten-free Blueberry Muffin recipe is the BEST!
Do you know the trick to super tall muffins?
If you go on a deep internet search you should be able to find it. If not, you’ll spend your life baking your muffins at 350 for about 15-18 minutes, like most muffin recipes.
No complaints about that here, after all every other muffin recipe I have on Mile High Mitts has those exact instructions.
These Blueberry Muffins are different. Rather than my typical healthy oat muffins (that are moist but more dense), I finally wanted to share a regular gluten-free muffin. A classic. A tall, fluffy Blueberry Muffin.
These muffins are the ones you take to friends after they’ve had a baby, or you bring to brunch with friends. These are the best classic gluten-free Blueberry Muffins, that can easily be made dairy-free too!
So back to that trick.. what’s the deal?
To get that higher than life muffin with a crisp top, yet fluffy and moist interior, you gotta crank the heat up at the beginning of baking and after a little bit lower it down.
Yes, it’s that simple, and yet makes that much of a difference.
So before you start, preheat your oven to 425!
I know, it feels weird doing that for muffins doesn’t it?! It’s easy to forget.
I love these muffins because the high temperature puffs your muffin top up beautifully, and fresh out of the oven you have a great crisp crust on top.
With fresh blueberries throughout, sweetened with white sugar, and filled with gluten-free all purpose flour, these classic muffins are simple, simple, simple. Nothing fancy here folks.
If you want to take these muffins to the next level a bit, you can sprinkle some extra white sugar on top of each muffin prior to baking. It’ll make the top even a little more crispy and sweet. These muffins are lightly sweet, so if you like a sweeter muffin I would recommend it.
Oh, and one warning: This muffin batter is THICK. SUPER THICK. Don’t worry. It’ll puff right up, and bake into some fluffy muffins.
These muffins taste AMAZING on day one, I will say. They have that crisp top, are super fluffy, and you’ve gotta eat one while they’re still a little warm from the oven.
After that you’ll need to store them in the fridge so they last longer (due to the blueberries). You can always reheat them for a bit in the microwave for that fresh-out-of-the-oven feel, but you won’t get the same crispy top.
For dairy-free muffins: Instead of butter, you can use a dairy-free butter alternative or you can use coconut oil. You’ll also need to use almond milk.
For a different sugar option, you can use coconut sugar instead of white sugar. I’ve tried these muffins with a little less maple syrup and they were more dense and not quite as fluffy, so I’d recommend sticking to white or coconut sugar.
Fluffy, moist, blueberry-filled, with a high and crisp top, these gluten-free Blueberry Muffins… you gotta give them a try!
I love muffins, and if you do too check out my gluten-free Banana Nut Oat Muffins, Orange Carrot Oat Muffins, and Snickerdoodle Pumpkin Muffins. 🙂
- 1 3/4 cup gluten-free all purpose flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, softened (or coconut oil, for dairy-free)
- 3/4 cup white sugar
- 1/2 cup milk (almond milk, for dairy-free)
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cups fresh blueberries
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To begin, preheat your oven to 425 and spray a muffin pan with non-stick spray (or use cupcake liners).
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In a small mixing bowl, add your flour, cinnamon, baking soda, and salt, and whisk them together till they're well combined.
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In a large mixing bowl, add your butter and sugar and cream them together with a hand mixer for a couple minutes. Add your milk, vanilla, and eggs and blend them together again briefly.
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Add your wet ingredients to your dry ingredients, and stir them together till well combined. You'll have a very thick muffin batter.
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In a separate bowl, add your blueberries and sprinkle a little flour on top (about a couple teaspoons). Stir till the blueberries have been entirely covered in the flour. Then add your blueberries to your muffin batter and gently fold them in.
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Fill each muffin cavity to the top. Bake in the oven for 5 minutes, then lower your oven temperature to 350 and bake for 18-20 minutes, or till the muffins are springy to touch and a toothpick inserted comes out clean.
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Let cool, then devour!
Used flax eggs, a monkfruit/allulose sweetener (instead of sugar) and replaced 1/2 cup of the gluten-free flour with vanilla protein powder! They’re definitely shaped a bit odd (I think I overfilled the tins) but taste great!
looks like a good recipe ! about to put the muffins in the oven…. ill let you know how they turn out !
I basically never comment on recipes. BUT my son can’t have a lot of things. So I did this recipe, I found an all purpose gluten free flour from Trader Joe’s. Then I substituted eggs for flax eggs, and sugar for coconut sugar. These turned out awesome! I’m so thankful I’ve searched high and low for a recipe that’s gluten free he can have.
AWESOME! So glad that I can help, thanks for telling me Christa! Made my day.
Thank you for this recipe, Chelsea! I have Bob’s Red Mill gluten free 1-1 as well as their all purpose flour. Have you tried this recipe with the 1 -1 flour? Just curious about which flour will make better muffins. 😉
Hi Nora. Bob’s 1-1 should work great! I like to use King Arthur Measure for Measure best, I think it’s just a touch better, but Bob’s 1-1 is my second favorite flour choice. I hope you love them! 🙂
My family loves these muffins!! I make these just about every Monday and they usually don’t make it to Tuesday. I use oatmilk and country crock plant butter with olive oil to make them dairy free and they come out great! We all love the hard crunchy top and the abundance of blueberries. I am so happy I found this recipe.
Awesome!! Thanks for the comment, Jill, so great to hear.
New favorite muffin recipe! I made it 3 times in 2 days! They disappeared…😄
So great to hear, thank you Susanne!
Hi Sharon. Yes. I haven’t made any with frozen blueberries myself, but I know others have and it has worked!
These were SO good!
I used frozen mixed berries. Thawed slightly. Still tossed in gf flour. Superb. Just came out a bit blue because of rhe melt, but my toddler thought they were fun!
Thanks for the wonderful recipe!
Thanks Lindsey! 🙂
Family loves them! We used monkfruit and coconut oil with almond milk. They turned out so good!!
Great to hear, thanks Brooke!!
hi! any chance i’d be successful using oat milk instead of almond milk?
Hi Jamie. Yes, oat milk should work great in these!
I used almond flower and mine didn’t fluff up. Do you think that is why?
Yes! Almond flour will not work the same as a gluten-free all purpose flour blend.
can you use monkfruit instead of granulated sugar? I’m diabetic
Hi Jennifer. I have never used monkfruit so I cannot say, but if you have experience with substituting sugar with monkfruit I would think it should work fine. Sorry I’m not more helpful!
Can you substitute frozen blueberries for the fresh ones? I have a bunch in my freezer I would like to use. Thanks!
Hi Rachel. Yes, you should be able to use frozen blueberries just fine! I would recommend letting them thaw first, patting them dry, and tossing them in a little flour so they don’t all sink to the bottom though. Hope this helps and you enjoy!