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Home » Recipes » Gluten Free Breakfast Recipes

Gluten Free Bakery Style Blueberry Muffins

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

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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

Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.

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

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

make the muffin batter

  1. Whisk together all wet ingredients, including sugar
  2. Combine flour, baking, salt, and cinnamon in a large bowl
  3. Make a well in dry ingredients and pour wet ingredients into well. Stir gently to combine.
  4. Fold berries into batter
  5. Scoop batter into muffin cups
  6. Sprinkle streusel onto batter
  7. Bake until golden
whisking wet ingredients in large pyrex measuring cup
dry and wet ingredients and blueberries in bowls
pouring wet ingredients into dry
adding blueberries on half mixed batter
batter in jumbo muffin tins filled all the way to the top
adding crumb topping to each muffin

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.

baked blueberry muffins in 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).

breaking open jumbo blueberry muffin

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😋

jumbo gluten free blueberry muffin on parchment paper

Gluten Free Bakery Style Blueberry Muffins

Kim
These impressive Gluten Free Blueberry Muffins are so easy to make, chock full of blueberries, and have a wonderfully crunchy streusel topping.
4.83 from 17 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 6 jumbo 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)
Get Recipe Ingredients

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

If you don't have a jumbo muffin pan, these can be baked in a standard-sized muffin pan.  Bake at 425 for the initial 5 minutes and then turn the temperature down to 375 and bake for an additional 20-22 minutes, or until wooden toothpick inserted in center comes out clean.  
Keyword bakery style, blueberry, Gluten Free, muffins
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

This recipe was adapted from Sally's Baking Addiction's Sparkling Jumbo Blueberry Muffins.

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Comments

  1. Jenn says

    April 10, 2024 at 2:22 pm

    Hi Kim! Your recipes are amazing! Is it possible to make plain vanilla muffins from this recipe and if so, what would you change?

    Reply
    • Kim says

      April 24, 2024 at 7:27 am

      I'm sure you could do that with no changes, just simply leaving the blueberries out.

      Reply
  2. Georgina Suarez says

    August 01, 2023 at 8:56 pm

    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?

    Reply
    • Kim says

      August 02, 2023 at 7:18 am

      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.

      Reply
  3. Cindy says

    May 09, 2023 at 4:27 pm

    What are the macros for yhis recipie?

    Reply
    • Melodee Hooper says

      February 10, 2024 at 11:03 am

      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.

      Reply
      • Kim says

        February 22, 2024 at 4:40 pm

        Ha! That's great, Melodee!!

  4. Teresa Valeri says

    April 28, 2023 at 1:52 pm

    Wowza! Delicious and wish I could send a picture of the rise! I read about tulip cupcake liners. Amazing!Thanks Kim!

    Reply
    • Kim says

      May 01, 2023 at 7:37 pm

      I'd love to see a pic! If you're on instagram, post the pic and tag @letthemeatglutenfreecake 😊

      Reply
  5. Bonnie says

    January 08, 2023 at 8:26 am

    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!

    Reply
  6. Sonya says

    December 21, 2022 at 2:47 pm

    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!

    Reply
    • Kim says

      December 22, 2022 at 1:15 pm

      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.

      Reply
  7. Merileigh Hemp says

    October 06, 2021 at 7:32 pm

    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 🙂

    Reply
    • Kim says

      October 07, 2021 at 4:51 pm

      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 🙂

      Reply
  8. Elizabeth Johnson says

    July 28, 2021 at 9:31 am

    Fabulous! Wish I could post a photo.

    Reply
  9. Greg McLean says

    July 22, 2021 at 12:17 am

    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?

    Reply
    • Kim says

      July 24, 2021 at 7:02 am

      I prefer the method of either using a skewer, or for breads using a flat knife, to check for doneness.

      Reply
  10. Sharon Ripps says

    March 19, 2021 at 1:17 pm

    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!

    Reply
    • Kim says

      March 20, 2021 at 8:17 am

      So glad it worked, Sharon!! Lemon zest sounds like a great addition and goes so well with blueberries 🙂

      Reply
  11. Sharon Ripps says

    March 12, 2021 at 5:38 pm

    Do you think this recipe would work as a loaf cake?

    Reply
    • Sharon says

      March 16, 2021 at 7:51 pm

      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!

      Reply
      • Kim says

        March 17, 2021 at 2:16 pm

        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 🙂

  12. Lynn says

    February 27, 2021 at 2:07 pm

    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.

    Reply
    • Kim says

      March 01, 2021 at 6:16 am

      Awesome! Thanks, Lynn 🙂

      Reply
    • Lindsay says

      January 07, 2022 at 5:22 pm

      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!

      Reply
  13. Liz says

    January 16, 2021 at 4:17 pm

    I have these in the oven now, they smell delish! Do you happen to have the nutritional information?

    Reply
    • Kim says

      January 20, 2021 at 7:20 am

      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.

      Reply
  14. DORIAN BUTTACAVOLI says

    January 16, 2021 at 1:31 pm

    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!

    Reply
    • Kim says

      January 20, 2021 at 7:21 am

      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.

      Reply
  15. Pat Hartley says

    December 13, 2020 at 7:15 pm

    Frequently I use erythritol as a substitute sweetener. I mostly use it halvsies with sugar but you can use it all by itself.

    Reply
  16. Susan Dewees says

    November 15, 2020 at 9:11 pm

    What can I use in place of sugar so a diabetic could eat the muffins

    Reply
  17. Shari says

    October 08, 2020 at 6:26 pm

    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. 🦋🌞

    Reply
    • Kim says

      October 12, 2020 at 8:35 pm

      Thanks, Shari 🙂

      Reply
  18. Tabytha says

    March 29, 2020 at 10:06 am

    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. 🖤

    Reply
    • Kim says

      March 29, 2020 at 5:42 pm

      Thanks!! I'm so glad you liked them 🙂

      Reply
  19. Alyssa Sellers says

    February 11, 2020 at 8:11 pm

    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

    Reply
    • Kim says

      February 12, 2020 at 10:53 am

      Aww, thanks so much, Alyssa 😍

      Reply
  20. Tina says

    February 01, 2020 at 4:52 pm

    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!

    Reply
    • Kim says

      February 02, 2020 at 5:47 pm

      You're so welcome, Tina! Thank YOU for the kind words 🙂

      Reply
  21. Genet Harris says

    January 01, 2020 at 2:13 pm

    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 ......

    Reply
    • Kim says

      January 01, 2020 at 8:01 pm

      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 🙂

      Reply
  22. Lindy says

    January 01, 2020 at 1:01 pm

    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.

    Reply
    • Kim says

      January 01, 2020 at 8:13 pm

      Thanks so much, Lindy! I'm so glad you liked them 🙂

      Reply
  23. Laura says

    January 01, 2020 at 9:35 am

    Can you sub melted butter for the oil?

    Reply
    • Kim says

      January 01, 2020 at 10:16 am

      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.

      Reply
  24. Vicki says

    July 05, 2019 at 11:59 am

    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

    Reply
    • Kim says

      July 05, 2019 at 12:08 pm

      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 🙂

      Reply
    • PJ says

      April 19, 2020 at 11:58 am

      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!

      Reply
      • Kim says

        April 19, 2020 at 9:23 pm

        You're very welcome! Thank you so much for the nice comment 🙂

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Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

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