# The Best Gluten-Free Blueberry Muffins · Gluten-Free Baking

The Best Gluten-Free Blueberry Muffins · Gluten-Free Baking takes 35 min (15 min prep, 20 min cooking) and serves 15.

Recipe by glutenfreebaking.com · original: https://glutenfreebaking.com/gluten-free-blueberry-muffin-recipe/  
Cuisine: American · Dish: Desserts & baking, Breakfast & brunch  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/the-best-gluten-free-blueberry-muffins (with step-by-step Cook Mode)

These gluten-free blueberry muffins are packed with fruit and topped with a little granulated sugar to give the muffin top a pleasant crunch.

## Ingredients (serves 15)

- 2 cups Bob's Red Mill 1-to1 Baking Flour* ((9¾ ounces; 275 grams))
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, softened ((4 ounces; 113 grams))
- ¾ cup granulated sugar ((6 ounces; 170 grams))
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk ((4 ounces ; 113 grams))
- 2 cups blueberries
- ¼ cup granulated sugar, optional, for topping

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- baking powder

## Steps

1. Preheat oven to 350℉
2. Lightly grease 15 muffin cups or line them with paper liners
3. Whisk together the gluten-free flour blend with the baking powder and salt in a small bowl, then set aside
4. Combine butter and granulated sugar in a large bowl and beat on medium-low speed until thick
5. With the beater still running, add the eggs and beat until combined
6. Add the dry ingredients and mix on low speed until thick
7. Stop the mixer, add the milk and vanilla extract, and mix until a thick batter forms
8. Gently fold in the blueberries with a rubber spatula (batter will get very thick if using frozen or cold blueberries, which is normal)
9. Spoon batter into prepared muffin pans, filling each cavity about ⅔ full
10. Top each muffin with about 1 teaspoon of granulated sugar (optional)
11. Bake until a cake tester inserted into the center of one of the muffins comes out clean
12. Allow muffins to cool in the pan for five minutes
13. Transfer muffins to a wire rack to cool completely
14. Store the cooled muffins covered on the counter for up to three days, or freeze in a freezer bag for up to two months; thaw at room temperature before eating

## Good to know

### Swaps

No fresh blueberries? Use the same amount of frozen blueberries, folded in while still frozen.