I spent a lot of time in my kitchen perfecting this gluten-free blueberry muffin recipe. The goal was bakery-style muffins with tall, domed tops, a soft, tender crumb, and lots of juicy blueberries. I also added an optional buttery streusel for a crunchy finish.
Katie’s Recipe Notes
After several test batches I settled on a simple, reliable formula that produces bakery-worthy results at home.
Early versions used too much sugar and too many berries, which weakened the structure and flattened the tops. Adjusting the ratios gave the muffins taller domes while keeping robust blueberry flavor.
I experimented with almond flour and removed it for the final version. Almond flour can add tenderness, but eliminating it helped the muffins rise better without losing a soft crumb.
I use a reverse creaming method for these muffins: the butter is mixed into the dry ingredients before adding liquids. This creates a finer crumb, stronger structure, and taller, bakery-style tops.
Ingredients
- Gluten-free 1:1 flour blend (with xanthan gum): This recipe was developed with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Other high-quality 1:1 blends with xanthan gum (King Arthur Measure for Measure, Cup4Cup) should work but may yield slightly different results.
- Frozen wild blueberries: I recommend frozen wild blueberries (they have concentrated flavor and distribute evenly). If using fresh, choose smaller berries rather than jumbo ones to avoid sinking and overpowering the muffin.
- Full-fat sour cream: Adds moisture and richness and helps create a tender crumb.
- Butter and oil: A combination of butter and oil delivers flavor and keeps the muffins tender. I use avocado oil; melted coconut or canola oil also work.
Can I use fresh blueberries?
Wild blueberries are smaller and more intensely flavored than larger cultivated varieties. They distribute better through the batter and give a balanced blueberry-to-muffin ratio. If you use fresh berries, pick smaller ones to avoid sinking and overwhelming the muffin.
How to Make Gluten-Free Blueberry Muffins
- Step 1: Make the streusel topping first and chill it while you prepare the batter. Chilling helps the streusel hold shape and form crunchy clusters during baking.
- Step 2: Whisk the dry ingredients and sugar together, then mix in softened butter until the mixture resembles coarse sand. This reverse creaming step coats flour with butter and improves crumb and structure.
- Step 3: Whisk together the oil, eggs, sour cream, milk, and vanilla (and almond extract if using) until smooth.
- Step 4: Add the wet ingredients to the dry and mix until smooth. Avoid over-mixing to prevent a gummy texture.
- Step 5: Gently fold in the frozen blueberries until evenly distributed. Fold just enough to avoid turning the batter blue.
- Step 6: Divide batter into 12 lined muffin cups, top with chilled streusel if using, and bake as directed in the recipe card below.
Katie’s Recipe Tips
- Do not thaw the blueberries: Keep them frozen until folding them into the batter. Thawed berries release moisture and can color the batter.
- Even frozen berries can tint batter blue. Fold them in gently and briefly—some blue streaks are fine and won’t affect the finished muffins.
- Streusel is optional: Both streusel-topped and plain muffins are delicious; try doing half with streusel if serving a crowd with different preferences.
- Storage: Store muffins in an airtight container at room temperature for 2–3 days. For longer storage freeze in a freezer-safe bag or container for up to 3 months; thaw at room temperature or warm briefly before serving.
More Gluten-Free Baking Recipes
-
Gluten-Free Lemon Poppy Seed Muffins
-
Gluten-Free Brown Butter Blondies with Chocolate Chips
-
Easy Gluten-Free Cinnamon Raisin Biscuits with Icing
-
Gluten-Free Sourdough Discard Banana Cake
Recipe
Gluten-Free Blueberry Muffins
Katie Olesen
Ingredients
Muffins
- 1½ cups Bob’s Red Mill 1:1 Gluten-Free Flour (or similar 1:1 blend)
- ¾ cup granulated sugar
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 4 Tablespoons unsalted butter (softened)
- ¼ cup avocado oil (or other neutral oil)
- 2 large eggs
- ½ cup sour cream
- 2 Tablespoons milk
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon almond extract (optional)
- 1 cup frozen wild blueberries
Streusel Topping (Optional)
- 1 cup + 2 Tablespoons gluten-free flour
- ½ cup light brown sugar
- ½ cup cold butter, cut into small pieces
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 375°F and line a 12-cup muffin pan with parchment liners.
- Make the streusel: Combine flour, brown sugar, and salt. Cut in cold butter until crumbly, squeeze some into larger clumps, and refrigerate while you prepare the batter.
- In a large bowl or stand mixer, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- Add softened butter and mix until the mixture resembles coarse sand and no large pieces remain.
- In a separate bowl, whisk together oil, eggs, sour cream, milk, vanilla, and almond extract until smooth.
- Gradually add wet ingredients to the flour mixture and mix until a smooth batter forms. Do not overmix.
- Gently fold in frozen wild blueberries.
- Divide batter evenly between liners, top with chilled streusel if using.
- Bake 28–30 minutes or until tops are golden and a toothpick comes out clean. The internal temperature should reach about 205°F if using a thermometer.
- Let muffins cool in the pan 5–10 minutes, then transfer to a wire rack to finish cooling.
Notes
- Keep blueberries frozen until folding them into the batter to prevent excess moisture.
- Streusel is optional but adds a lovely crunch.
- Store muffins in an airtight container at room temperature for 2–3 days.
- Freeze muffins in a freezer-safe container for up to 3 months.
Did You Make This Recipe?Please leave a comment and star rating below.
Estimated Nutrition
Calories: 348kcal
Carbohydrates: 42g
Protein: 4g
* Nutritional information is an estimate and should be used as a guideline only.