These bakery style gluten free blueberry muffins are tall, tender and bursting with juicy berries that no one ever guesses they are gluten free. They are such feel good muffins that my whole family requests and reaches for again and again.

A close up shot of a gluten free blueberry muffin

If you have been around here for a while, you know how much I love baking with my kids and these gluten free blueberry muffins are hands down my son's favorite muffin to make. He loves dropping in the blueberries and sneaking a warm muffin straight from the pan.

What makes these extra special is that they are truly bakery style with big domed tops, a soft crumb, and just the right amount of sweetness even though they are gluten free. I've tested and tweaked this recipe so many times to make sure the texture is spot on.

They remind me of the muffins I used to get at the bakery before I became gluten free. Just like our Gluten Free Carrot Cake Muffins, these Festive 4th of July Muffins and these cozy Gluten Free Pumpkin Chocolate Chip Oat Muffins, they are made to be shared and enjoyed!

WHY YOU'LL LOVE THESE GLUTEN FREE BLUEBERRY MUFFINS

Bakery style texture: These muffins bake up tall with beautiful round tops and a soft, fluffy interior. The crumb is tender without being crumbly.

Perfect balance of sweetness: They are lightly sweetened so the blueberries really shine. Each bite tastes fresh and bright, not overly sugary or heavy.

Reliable gluten free baking: This recipe uses a carefully balanced gluten free flour blend so you don't end up with gummy or dense muffins. They bake consistently, batch after batch.

Versatile recipe: These work for a quick weekday breakfast, brunch or holiday mornings.

INGREDIENT NOTES

Gluten free 1:1 flour blend with xanthan gum: I like Bob Red Mills 1:1 gluten free flour blend or King Arthur's Gluten Free Measure for Measure for these muffins. Make sure to measure precisely using the spoon and level method for accuracy.

Sugar: Helps sweeten the muffins. You can reduce by 20% if watching sugar intake.

Blueberries: Fresh or frozen can be used. I've made this recipe with both. If using frozen, coat in a little flour to prevent sinking.

Milk: Use whole for richness but any type will work.

Egg: Binds and holds everything together.

Butter: Room temperature butter is needs to create a smooth batter.

Cinnamon: A warm spice that pairs well with the blueberries.

Vanilla extract: A hint of vanilla elevates any baked good.

Baking powder: The leavening agent that helps create these bakery style muffins.

Salt: Balances out the sweetness.

Scroll down to the recipe card for exact quantities used.

Ingredients for gluten free blueberry muffins

HOW TO MAKE GLUTEN FREE BLUEBERRY MUFFINS

Step 1: Prep oven and whisk dry ingredients

Preheat oven to 375F and line the muffin pan with liners.

Whisk together the flour, baking powder and salt.

A bowl with flour, baking powder and salt with a whisk.

Step 2: Beat butter and sugar, add egg/vanilla

Beat the butter until soft and creamy then add egg and vanilla extract.

White bowl with flour, baking powder, salt, vanilla, eggs and butter combined together.

Step 3: Add flour/milk and blueberries

Add half the flour and milk then repeat with remaining ingredients. Gently fold in the blueberries.

Muffin batter in white bowl with blueberries mixed in.

Step 4: Bake

Scoop batter into muffin tins and bake for 18-22 minutes.

A muffin pan on a blue towel with 6 jumbo gluten free blueberry muffins.

EMILY'S TIPS FOR SUCCESS

Start with the right flour. Bob Red Mills 1:1 baking flour or King Arthur Gluten Free Measure for Measure are the best flours to use for these blueberry muffins.

Avoid overmixing. Gluten free batter should be gently combined.

Use room temperature butter. This will help it combine smoother and make a better batter.

Fill the muffin cups nearly to the top for that bakery style height.

If using frozen blueberries, coat them in flour before mixing them in to prevent from sinking or becoming too runny.

WHAT TO SERVE WITH BLUEBERRY MUFFINS

These gluten free blueberry muffins are perfect on their own, but they also pair well with a hearty breakfast. Our family likes to serve them alongside this Slow Cooker Breakfast Casserole and this Dairy Free Chicken Apple Sausage Casserole. For a balanced and satisfying meal, enjoy with this High Protein Cottage Cheese and Egg Bake.

Whether you are baking with your kids or prepping breakfast for the week, these muffins are one recipe you'll come back to again and again.

A close up of an open gluten free blueberry muffin

STORAGE, FREEZING AND REHEATING

Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Freezing: Place completely cooled muffins in a freezer safe bag or container and freeze for up to 3 months.

Reheating: Warm frozen muffins in the microwave for 20-30 seconds or in the oven at 300 F until heated through.

Overhead shot of muffins on table with blueberries in a cup

I hope you give these Gluten Free Bakery Style Blueberry Muffins a try! If you do give this recipe a try, please let me know!

Leave a comment with a 5 star rating below. Your reviews and ratings help support Emily’s Wholesome Kitchen and make it possible for me to continue to create the best recipes you know and love.

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Gluten Free Bakery Style Blueberry Muffins

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Author: Emily
Total Time: 30 minutes
Yield: 6 1x
Diet: Gluten-Free

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Description

Ingredients

Scale

1 ¾ cups gluten free 1:1 flour with xanthan gum
1 cup sugar
1 egg, beaten
1 cup blueberries, frozen or fresh
1 cup milk, dairy or dairy free
¼ cup butter, melted
1 tsp vanilla extract
2 ½ tsp baking powder
½ tsp cinnamon
¼ tsp salt

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Instructions

Preheat your oven to 375 F and line 6 jumbo muffin cups.
Whisk together the flour, baking powder and salt, then set aside.
Using an electric mixer, beat the butter on med-high speed until soft and creamy, then add the sugar and mix until batter is pale, yellow and fluffy. (About 3 minutes)
Add the beaten egg and vanilla, mix to combine.
Add half of the flour to the mix on low until combined and ½ cup of milk. Repeat with the remaining flour and milk.
Gently fold the blueberries into the batter. If using frozen berries, mix them with a little bit of flour to keep them from sinking.
Using a cookies scoop, scoop the batter into the prepared muffin cups reaching the top.
Bake for 18-22 minutes, until the tops are lightly browned and a toothpick inserted into the center of a muffin comes out clean.

Notes

Use a gluten free baking flour with xanthan gum.
Use room temperature butter for best results.
Fresh or frozen blueberries can be used but if using frozen, lightly coat in flour so they don't sink into the batter.
Fill the muffin cups to the top for the bakery style height.
Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: Place in a freezer safe bag or container and freeze up to 3 months.
Reheating: Warm frozen muffins in the microwave 20-30 seconds or in the oven at 300 F until heated through.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Baking
Method: Baking
Cuisine: American