These Gluten Free Blueberry Muffins are truly amazing! These To Die For Blueberry Muffins are all you'll need for your next breakfast or brunch.
What Qualifies As A To Do For Blueberry Muffin:
Texture - Soft and fluffy, these muffins must hit the mark! We will not accept any dry muffins in this kitchen. These blueberry muffins use a combination of 3 gluten-free flours to create the best texture that will stay soft and pillowy for up to 4 days on the counter.
Taste - Of course, the taste is a huge factor! For me, these blueberry muffins are the perfect breakfast or brunch addition because they are sweetened to perfection, not sickeningly sweet but also not too "healthy" tasting. Fresh blueberry also adds loads of fresh and tart flavor to these muffins.
Appearance - This goes hand-in-hand with texture. A blueberry muffin that is tasty, will always have a moist crumb and look slightly shiny, ready to eat!
Jump to:
- These Gluten Free Blueberry Muffins are truly amazing! These To Die For Blueberry Muffins are all you'll need for your next breakfast or brunch.
- What Qualifies As A To Do For Blueberry Muffin:
- Blueberry Muffin Ingredients
- How to Make Blueberry Muffins in Four Easy Steps
- How to Store Blueberry Muffins
- Other Dessert Recipes You'll Love
- To Die For Blueberry Muffins
- Questions & Reviews
Blueberry Muffin Ingredients
To make these To Die For Blueberry Muffins, you will need a few simple ingredients:
- Gluten-free baking flour
- Almond flour
- Tapioca starch
- Baking powder
- Baking soda
- Granulated sugar
- LIGHT brown sugar
- Salt
- Full Fat Oat milk
- Plant based butter
- Canola or vegetable oil
- Eggs
- Vanilla extract
- Fresh blueberries
How to Make Blueberry Muffins in Four Easy Steps
These are a 1-bowl blueberry muffin which means, minimal preparation and less dishes. Aren't these kinds of recipes the best?!
Step 1- First off, combine the dry ingredients in a large bowl. In this specific recipe, the dry ingredients do include the sugars as well. I know, they are typically not considered "dry" ingredients, but in this case, we are lumping them in.
One the dry ingredients are in the bowl, mix together until all combined. We want to make sure that the baking soda and baking powder are evenly distributed so that the muffins rise evenly and don't have a metallic taste.
Step 2- Next, make a well in the center of the dry ingredients with a spoon or rubber spatula and pour in the liquid ingredients. Whisk until a batter forms! Lastly, fold in the blueberries.
Step 3 - Measure roughly ⅓ cup batter into each muffin liner and fill almost all the way to the top! You can also try using mini muffins tins to make smaller muffins.
Step 4- Bake the muffins! Since I'm using a silicon muffin pan, I like to place the entire pan onto a sheet pan since it can be super flimsy. Don't worry about this layered method if using a regular sturdy muffin pan.
Now that your muffins are baked, let cool and dig in! I promise you'll be wowed by the texture of these To Die For Blueberry Muffins!
How to Store Blueberry Muffins
I like to store these muffins in a large sealed ziplock bag on the counter for 2-3 days. If longer, be sure to refrigerate or even freeze these muffins.
Other Dessert Recipes You'll Love
- Gluten Free Apple Pudding Cake with Caramel Syrup
- Gluten-Free Molten Chocolate Lava Cake
- Gluten Free Peanut Butter Chocolate Chip Cookies
To Die For Blueberry Muffins
Ingredients
- 1 cup *Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 cup almond flour
- ½ cup tapioca starch
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup granulated sugar
- ½ or ¾ cup *LIGHT brown sugar depends on your sweetness preference
- ¼ teaspoon salt
- 1 cup full fat oat milk*
- 4 tablespoons unsalted plant based butter* melted
- 4 tablespoons canola or vegetable oil
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 8 oz blueberries about 1 ¼ cups
Instructions
- Preheat the oven to 400°F and grease or line a 12-count muffin tin with cupcake liners. If using a silicone muffin tin, grease with cooking spray.
- In a large bowl, whisk together the gluten-free flour, almond flour, tapioca, baking powder, baking soda, granulated sugar, brown sugar and salt. Mix until well combined.
- Use your rubber spatula or spoon to make a well in the center of the dry ingredients. Add oat milk, butter, oil, eggs, and vanilla extract. Mix until a batter forms.
- Fold in blueberries until combined.
- Scoop about ⅓ cup batter into each muffin liner. You may have extra batter at the end to make an additional 2-3 muffins; cook later or add to a second pan if you have.
- Bake muffins for 5 minutes at 400°F, then lower the oven temperature to 350°F and bake for an additional 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Allow muffins to cool before popping out of the pan and eating or storing.
Notes
- Bob’s Red Mill Gluten Free 1 to 1 Baking Flour - You can use an alternative brand gluten free 1 to 1 baking flour, but I've only tested this recipe with the Bob's Red Mill version.
- I prefer Light Brown Sugar in this recipe, opposed to Dark Brown Sugar, because it makes for a muffin lighter in color - more visually appealing, but both delicious!
- Full Fat Oat Milk - If you don't have access to this, you can use almond milk or any other dairy-free alternative. If you eat dairy, feel free to swap for Whole Milk.
- Plant Based Better - If you eat dairy, feel free to swap for regular unsalted butter.
Rosalee says
Hi. U say to put in oven at 400 for five minutes then to lower temp for 20 mins but u don’t say what to lower it to
Dalya Rubin says
Hi Rosalee,
Apologies for leaving that out. I just updated the recipe & it should be lowered to 350°F.
Cyna Reisman says
what if you cant use almond flour?
Dalya Rubin says
Great question! Ideally, almond flour should be used, but you should have success by substituting it with the Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. So you'd use a total of 2 cups of the Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in this recipe. Let me know how it goes!