Gluten Free Bakery Style Blueberry Muffins

Published: Jul 11, 2023 · Modified: Oct 13, 2024 by Kim · This post may contain affiliate links · 49 Comments

This Gluten Free Blueberry Muffins recipe will be the only one you'll ever need. The muffins are so tender and have a wonderfully crunchy streusel topping.

jumbo gluten free blueberry muffin on parchment paper

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Look at these muffins!! Aren't they just gorgeous??? I haven't had a jumbo bakery-style muffin in like, forever. I bet you haven't either. We miss out on so much in our gluten free lives. But we don't HAVE to anymore!! I will continue making all those things we used to love, so don't worry😜

What you'll need to make these blueberry muffins

These muffins are whipped together in no time with some simple ingredients. The streusel topping consists of:

ingredients for streusel topping measured out and labeled.

Kim's gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
Granulated sugar
Ground cinnamon
Cold butter

The muffin batter consists of:

ingredients for muffin batter measured out and labeled.

Kim's gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
Baking powder
Salt
Ground cinnamon
Sugar
Eggs
Buttermilk
Canola oil, vegetable oil, or melted coconut oil
Vanilla extract
Fresh blueberries -- you can substitute with frozen blueberries if you'd like, but do NOT thaw them.

how to make gluten free blueberry muffins

make the streusel topping

Whisk together the flour blend, sugar, and cinnamon in a medium bowl
Cut in the cold butter until large irregular crumbs form
Refrigerate until ready to use

make the muffin batter

Whisk together all wet ingredients, including sugar
Combine flour, baking, salt, and cinnamon in a large bowl
Make a well in dry ingredients and pour wet ingredients into well. Stir gently to combine.
Fold berries into batter
Scoop batter into muffin cups
Sprinkle streusel onto batter
Bake until golden

whisking wet ingredients in large pyrex measuring cup

dry and wet ingredients and blueberries in bowls

Using the Right Muffin Pan

To make these jumbo gluten-free muffins, you'll need a jumbo muffin pan, which I found on Amazon here (affiliate link). They usually have them at local craft stores as well. You'll also need jumbo muffin cup liners(affiliate link) OR you can make them out of parchment paper. Simply take a square of parchment about 6 inches by 6 inches and set it in each muffin tin and push down to mold it. It will fold in places, but that's okay because that's what you want. I like these because they're unique and remind me of a tulip.

IF you don't have a jumbo muffin pan, feel free to make them in a standard one. The modifications for these are in the notes below. Obviously, you'll end up with way more muffins than if you use the jumbo muffin pan.

The Tricks To Getting High Muffin Tops

This recipe is based on a recipe for Sparkling Jumbo Blueberry Muffins by Sally at Sally's Baking Addiction. She has a TON of muffin recipes on her site and I just love all her flavor combinations! I can't wait to try more!!

In the recipe, she states two things she does that make her muffins SKY HIGH! One is to start with a pretty hot oven (425 degrees F). She explains that this gets the batter rising quickly and creates a tall muffin top. The other thing she does is fills each muffin all the way to the top. Yep, it's about one cup of batter in each muffin tin for these jumbo muffins!

You’ll also want to carry that over-the-top method right into the streusel topping by LOADING the tops of each full. I take a handful, which is about ¼ cup or so, and press it into the batter. When the muffin bakes and rises, the streusel will spread out and create craters of crunchy crumbs!

substitutions

Need to be dairy free? No problem. Make a dairy-free "buttermilk" by mixing 1 ½ cups of almond milk (or any other dairy-free milk) with 1 tablespoon of white vinegar or lemon juice. Stir and let sit for a few minutes to sour and thicken slightly.

No eggs? Try chia or flax eggs. Whisk together one tablespoon of chia seeds or flax meal with 2.5 tablespoons of water per each "egg."

gluten-free blueberry muffins FAQs

Can I Bake These in a Regular Sized Muffin Pan?

Yes, but you'll need to adjust the baking time. Bake them initially at 425 degrees F for 5 minutes and then drop the temp down to 375 degrees F and bake for an additional 20-22 minutes.

Do I Have to Add the Streusel Topping?

Certainly not. These blueberry muffins will still be delicious without it.

Why Use Oil Instead of Butter?

Because the oil actually makes the muffins more moist and tender. Butter, while it tastes great, will cause gluten free muffins to be a little more dense and not as fluffy. If you want that buttery taste, spread them with butter once they come out of the oven.

Can the muffins be frozen?

Yes! To freeze the muffins, simply wrap each completely cool muffin in plastic wrap and store in a ziptop freezer bag or airtight container for up to three months. You can thaw them in the fridge (overnight) or on the counter for about an hour. To reheat, microwave for 10-20 seconds or heat in a 350-degree oven for 10 minutes (which will re-crisp the streusel topping).

Have an hour or less and craving a muffin? Break out this Gluten Free Blueberry Muffins recipe and you'll satisfy that craving and then some😋