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.
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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:
- 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:
- 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
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
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.
Certainly not. These blueberry muffins will still be delicious without it.
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.
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😋
Gluten Free Bakery Style Blueberry Muffins
Ingredients
FOR THE STREUSEL TOPPING:
- ½ cup (100g) granulated sugar
- ¾ cup (105g) Kim's gluten free flour blend (a store bought gluten-free flour blend containing xanthan gum may be substituted, but has not been tested)
- ½ teaspoon ground cinnamon
- 6 tbsp (85g) butter, cut into small pieces and chilled
FOR THE MUFFIN BATTER:
- 3 cups (420g) Kim's gluten free flour blend (a store bought gluten-free flour blend containing xanthan gum may be substituted, but has not been tested)
- 4 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- ½ cup (120ml) canola or vegetable oil
- 1½ cups (360ml) buttermilk (dairy free milk mixed with one tablespoon of lemon juice or vinegar may be substituted)
- 1 teaspoon vanilla extract
- 1½ cups (150g) fresh or frozen blueberries (if frozen, don't thaw ahead of time)
Instructions
STREUSEL TOPPING:
- Mix the sugar, flour, and cinnamon together in medium bowl. Add butter and cut into dry ingredients using pastry blender or fingers, until coarse crumbs of irregular sizes.
- Place in the fridge while making the muffin batter.
MUFFIN BATTER:
- Preheat oven to 425° F. Spray jumbo muffin pan with nonstick spray (or use jumbo muffin paper liners OR parchment paper). Set aside.
- In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a medium bowl or large measuring cup, whisk together eggs and sugar. Add the buttermilk, oil, and vanilla. Whisk until completely combined.
- Make a well in the center of the dry ingredients and pour all of the wet ingredients into the well. Gently fold and turn to incorporate. When the batter is halfway mixed and flour still remains, add the blueberries and continue to fold, scraping the bottom of the bowl and turning the bowl to get all the dry ingredients combined.
- Using a large scoop or spoon, scoop the batter into each muffin cup. Fill completely to the top.
- Remove the streusel mixture from the refrigerator and sprinkle or set about ¼ cup over the batter in each muffin cup, pressing down slightly to adhere to the batter.
- Bake at 425° for 5 minutes. Turn the temperature down to 375° and continue to bake for another 30 minutes, or until a wooden skewer placed into the center of a muffin comes out clean.
- Cool in the pan on a wire rack for about 5 minutes. Remove from muffin pan and cool at least another 5-10 minutes before serving.
- Muffins will last for a few days in a covered container, or may be frozen for up to 3 months by wrapping individually in plastic wrap and then putting in a large ziptop bag or airtight container.
Notes
This recipe was adapted from Sally's Baking Addiction's Sparkling Jumbo Blueberry Muffins.
Jenn
Hi Kim! Your recipes are amazing! Is it possible to make plain vanilla muffins from this recipe and if so, what would you change?
Kim
I'm sure you could do that with no changes, just simply leaving the blueberries out.
Georgina Suarez
I tried this, but, unfortunately it was a fail. For some reason my muffins turned out on the gummy side. Could it be because I put them in the fridge overnight? I tried warming them up in the microwave for 30 seconds. It tastes very good. Just wished I could enjoy without the gumminess. Is there anything that I can do next time to change the texture? Did I overmix?
Kim
What flour blend did you use? It's possible you didn't bake them long enough. Also, I would not put them in the fridge. They have never come out gummy for me.
Cindy
What are the macros for yhis recipie?
Melodee Hooper
A wonderful recipe. My husband loved it. I cut the recipe in half as it's just the two of us. It made 11 muffins. I put the left overs in a zip lock bag and they disappeared over the next couple of days. He requested them again for this morning. So our breakfast is planned. Thanks for sharing.
Kim
Ha! That's great, Melodee!!
Teresa Valeri
Wowza! Delicious and wish I could send a picture of the rise! I read about tulip cupcake liners. Amazing!Thanks Kim!
Kim
I'd love to see a pic! If you're on instagram, post the pic and tag @letthemeatglutenfreecake 😊
Bonnie
This recipe is so good! I woke up yesterday morning wishing I had a muffin. My husband and I can't eat muffins, and any storebought gluten free ones we've ever tried were quite nasty. I tried this recipe, since I've made probably a dozen of your recipes now and haven't had anything I didn't like, and OMG... I didn't use the crumb topping, because my husband didn't want it. It works SO well without it, I will try it someday when he's not around. Thanks, Kim!
Sonya
It’s so hard finding gluten free recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake gluten free! I'm going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
Kim
That's so great to hear, Sonya!! My family loves them, too!
I honestly have never tried freezing the batter, so I can't tell you for certain that it would work, but I do know that the baked muffins freeze very well as I do it all the time.
Merileigh Hemp
I actually didn't make this one, but I had a question about muffins. I have two recipes I love for pumpkin muffins and banana chocolate chip muffins which I have been able to subsitute Pillsbury gluten free flour for, but I hate having to have so many different types of flours. If the recipe called for 300g of regular flour (I sub in 300 g of Pillsbury which works fine), would you sub in the same amount of your all-purpose flour? Or bread flour since it is a muffin? Or use less than 300 g? I was looking for another way to send you a message to ask on your website but couldn't find it 🙂
Kim
Hi, Merileigh! I would sub the same amount of flour, but I'd probably add about 1/4 cup (60 ml) more of whatever liquid is in the recipe. And I would use my all purpose floud and not the bread flour since they're muffins and not yeast breads.
Hope this helps 🙂
Elizabeth Johnson
Fabulous! Wish I could post a photo.