These gluten free bakery style blueberry muffins are just like the ones found in bakeries and coffee shops, maybe even better! They’re chock full of blueberries and have a wonderful crumb topping that’s crunchy and sweet.
Look at these muffins!! Aren’t they just glorious??? I haven’t had a truly super large blueberry crumb 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😜
Using the Right Muffin Pan and Cups
To make these jumbo 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 cups (affiliate link) OR you can make them out of parchment paper (see pics below). Simply take a square of parchment about 6 inches by 6 inches and set it in the muffin cup 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-sized muffin pan. 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.
What’s Goes Into Gluten Free Bakery Style Blueberry Muffins?
These muffins are whipped together in no time with some simple ingredients. The topping consists of:
- Granulated sugar
- Kim’s gluten free flour blend (a store bought blend may be substituted, but hasn’t been tested)
- 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 or milk
- Canola oil, vegetable oil, or melted coconut oil
- Vanilla extract
- Fresh or frozen blueberries
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 cup all the way to the top. Yep, it’s about one cup of batter in each muffin cup!
You’ll also want to carry that over-the-top method right into the crumb topping by LOADING the tops of each full with the crumbs. I take a handful, which is about 1/4 cup or so, and press it into the batter. When the muffin bakes and rises, that crumb topping will spread out and explode! Well, not literally explode, but you know what I mean, haha!!
GLUTEN FREE BAKERY STYLE BLUEBERRY MUFFINS FAQs
I DON’T HAVE A JUMBO MUFFIN PAN. CAN I BAKE THESE IN A REGULAR SIZED PAN?
If you don’t have a jumbo muffin pan, no worries. You can always make regular-sized blueberry muffins. You’ll need to drop the second baking time down to 20-22 minutes instead of the full 30 minutes (the instructions are listed in the notes section in the recipe card).
CAN I MAKE THESE MUFFINS WITHOUT THE CRUMB TOPPING?
Yes, you don’t absolutely have to add the crumb topping to the muffins. It’s so good, but I understand that it’s another step and more calories and all that so you can definitely leave it off.
Have an hour or less and craving a gluten free blueberry muffin? Break out this recipe and you’ll satisfy that craving and then some😋
Gluten Free Bakery Style Blueberry Muffins
Ingredients
FOR THE CRUMB TOPPING:
- ½ cup (100 g) granulated sugar
- ¾ cup (105 g) Kim's gluten free flour blend (a store bought blend may be substituted, but has not been tested)
- ½ tsp ground cinnamon
- 6 tbsp butter, cut into small pieces and chilled
FOR THE MUFFIN BATTER:
- 3 cups (420 g) Kim's gluten free flour blend (a store bought blend may be substituted, but has not been tested)
- 4 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 2 large eggs, at room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) canola or vegetable oil
- 1 ½ cups (360 ml) buttermilk (dairy free milk mixed with one tbsp of lemon juice or vinegar may be substituted but hasn't been tested)
- 1 tsp vanilla extract
- 1 ½ cups (150 g) fresh or frozen blueberries (if frozen, don't thaw ahead of time)
Instructions
CRUMB 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. The crumbs should be about the size of a marble.
- Place the crumb topping in the fridge while making the muffin batter.
MUFFIN BATTER:
- Preheat oven to 425°. Spray jumbo muffin pan with nonstick spray (or use jumbo muffin cups 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 crumb 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 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.
Notes
This recipe was adapted from Sally’s Baking Addiction’s Sparkling Jumbo Blueberry Muffins.
Hey there, love your recipes but your blueberry muffins say under the “muffin batter” instructions say to add buttermilk,OIL and vanilla but there is no OIL listed under the ingredients list? Please let me know thanks! Cheers vicki
So sorry, Vicki! There is supposed to be 1/2 cup or 120 ml of canola or vegetable oil. I missed that.
Thank you for finding the mistake and pointing it out to me 🙂
These blueberry muffins are amazing, even better than bakery. I made two recipe changes: 1. only made 1/2 recipe of crumb topping (and it was plenty) and 2. only used 2/3 cup of sugar. Thank you for the best gluten free muffin I have ever tasted!
You’re very welcome! Thank you so much for the nice comment 🙂
Can you sub melted butter for the oil?
Sure, I don’t see why not! It might make them not last quite as long because butter is solid at room temperature whereas oil is not.
Delicious! I’d given up on making muffins after so many sad, gummy attempts. These are tender, not too sweet, and the crunch of streusal on top is perfect.
Thanks so much, Lindy! I’m so glad you liked them 🙂
Have you or anyone else ever subbed eggs for aquafab or egg substitute ? What were the results like ? I realize it changes the ball game but curious of the results ……
I haven’t for this particular recipe, but I have substituted a Bob’s Redmill egg substitute I bought at my local grocery store in cookies and they came out pretty good. My daughter has gone vegan, so I had to try to make her some vegan cookies for Christmas and she said they were really good. Another option is applesauce, too! I haven’t tried the aquafaba yet, but would like to at some point. I’ll let you know if I ever try it 🙂
Amazing!!! I lovr texture of the whole muffin- the crunchy top part and the muffin itself! I used bob’s 1:1 flour. I also made my own dairy free buttermilk. Other than that, I followed the recipe all the way through. So good! Thanks!
You’re so welcome, Tina! Thank YOU for the kind words 🙂
This is the best gluten free recipe I’ve tried yet!! Moist, not grainy and not to sweet. Added to my list of favorites to make A LOT
Aww, thanks so much, Alyssa 😍
Omg these muffins are amazing! I’m new to the gluten free lifestyle and has been hard. I can’t wait to make them again especially knowing I messed up I can only imagine how much better they are when I follow the directions and not get a head of myself and not mix so much. 🖤
Thanks!! I’m so glad you liked them 🙂
Hi Kim, these are awesome, thank you once again for an amazing recipe. Used standard muffin tins, made 18 muffins. Very light, not heavy at all. My husband loves them. 🦋🌞
Thanks, Shari 🙂
What can I use in place of sugar so a diabetic could eat the muffins
Frequently I use erythritol as a substitute sweetener. I mostly use it halvsies with sugar but you can use it all by itself.
These muffins are delicious! I used Bob’s Red Mill 1:1 and Boca Sweet sugar substitute. I find that it bakes just like sugar! I love the cinnamon addition…perfect! I did have to cook them quite a bit longer than the recipe called for. I wonder if it’s because I cooked them on the bottom rack and not on the middle one. Any thoughts? We love your site Kim…we have just gone gluten free and are glad we found it. Thank you for all the great info about gf cooking as well as the great recipes!
Thanks so much, Dorian! I’m guessing it’s because of the BRM flour and the sugar substitute that you had to bake them longer than recommended.
I have these in the oven now, they smell delish! Do you happen to have the nutritional information?
I’m sorry, I don’t. I’m looking into paying the extra money required to get the nutritional information on my blog, but I’m having a problem with my own flour blends being in the recipe as they don’t translate very well.
I have a culinary background. I did these w blueberries and with chocolate chips. Both times they came out perfect. They are huge , gorgeous, fluffy muffins. I might try with regular flour soon.
Awesome! Thanks, Lynn 🙂
These were absolutely delicious!!! I did not have any buttermilk so I used the milk and lemon juice trick you mentioned and they turned out perfectly. My husband (who is not gluten free) agrees that you can’t tell a difference between these and gluten full ones (: Thank you so much for this receipe – as well as all your others ones!
Do you think this recipe would work as a loaf cake?
Hi Kim,
Maybe you guys are on spring break! I am wondering if you think this will work in a loaf pan? I don’t have the large muffin tins and I don’t know what to do about the temperatures. Thank you!
I’m sorry, Sharon! I’ve been dealing with some family issues.
I think this would work wonderfully in a loaf pan!! I would drop the temp down to 350 and bake it for about an hour, and then check it with a skewer or toothpick. If it doesn’t come out clean, add another 5 minutes to the bake time and check again.
Let me know how it turns out, Sharon 🙂
Hi Kim, it baked up beautifully in a 5 x 9 pan. I tested it at 55 min and the toothpick was clean, but the toothpick wasn’t long enough…and I think one side of my oven is hotter than the other…it could have used 5 more minutes. I made half of the crumbs and had some left over. Will definitely make it again, maybe add some lemon zest and more cinnamon. Thank you!
So glad it worked, Sharon!! Lemon zest sounds like a great addition and goes so well with blueberries 🙂
What would you think on all of your baked recipes, to include an internal baking temperature, when the baked item is done? Every oven is a bit different and maybe it would I help?
I prefer the method of either using a skewer, or for breads using a flat knife, to check for doneness.
Fabulous! Wish I could post a photo.
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 🙂
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 🙂