Gluten-Free Blueberry Muffins
Blueberry muffins made with a 1-to-1 gluten-free flour blend, rested before baking so the flour hydrates and the crumb turns out tender rather than gritty.
- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- The five-minute rest is what makes them tender rather than gritty.
- A 1-to-1 blend does all the work — no mixing flours yourself.
- Works with frozen blueberries straight from the bag.
Recipe
Gluten-Free Blueberry Muffins
Tender gluten-free blueberry muffins made with a 1-to-1 flour blend.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Preheat the oven to 190°C / 375°F. Line a 12-cup muffin pan.
- Step 2. In a large bowl, whisk together the 250 g gluten-free flour, 10 g baking powder, and 3 g salt.
- Step 3. In another bowl, whisk together the 120 g sugar, 120 g milk, 85 g melted butter, 2 eggs, and 5 g vanilla.
- Step 4. Pour the wet ingredients into the dry ingredients and stir just until combined.
- Step 5. Let the batter sit for 5–10 minutes. This helps the gluten-free flour absorb moisture and gives the muffins a better texture.
- Step 6. Gently fold in the 150 g blueberries.
- Step 7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Step 8. Bake for 18–22 minutes, until the tops are lightly golden and a toothpick comes out clean or with a few moist crumbs.
- Step 9. Cool in the pan for 5 minutes, then transfer to a rack.
Notes
- Do not skip the 5–10 minute rest before baking. Gluten-free flour blends need that time to absorb moisture, and skipping it is the usual cause of a gritty crumb.
Gluten-Free Blueberry Muffins — Simple Table Recipes · https://simpletablerecipes.com/recipes/gluten-free-blueberry-muffins/
Ingredient Notes
- Gluten-free 1-to-1 baking flour
- Use a blend labelled 1-to-1 or measure-for-measure. Most contain xanthan gum already; if yours does not, add about 2 g or the muffins will crumble.
- Blueberries
- Fresh or frozen. Do not thaw frozen ones — they bleed into the batter and turn it grey. Fold them in straight from the freezer.
Equipment
- 12-cup muffin pan
- Paper muffin liners
Substitutions
- Milk
- Any plant milk works in the same quantity, which makes these dairy free alongside oil in place of the butter.
- Blueberries
- Raspberries or chopped strawberries work. Wetter fruit benefits from an extra spoonful of flour.
- Granulated sugar
- Brown sugar gives a moister, darker muffin. Honey works but reduce the milk by about 30 g.
Storage & Freezing
Storing: Keep in an airtight container at room temperature for up to 3 days. Gluten-free bakes dry faster than wheat, so seal them once cool.
Freezing: Freeze for up to 2 months. Thaw at room temperature or warm 20 seconds in the microwave.
Frequently Asked Questions
Why do gluten-free muffins need a batter rest?
Gluten-free starches absorb liquid far more slowly than wheat flour. Five to ten minutes lets them hydrate, and skipping it is the usual cause of a gritty, sandy crumb.
Do I need xanthan gum?
You need something doing that job. Most 1-to-1 blends contain it already. If yours does not, add about 2 g — without a binder the muffins fall apart when you lift them.
Can I use almond or coconut flour?
Not as a swap. These are single flours with completely different absorption. The recipe is written for a measure-for-measure blend.
Why are my gluten-free muffins dry?
Overbaking, or a blend that absorbs more than average. Check at 18 minutes, and remember they firm up as they cool.
Should I thaw frozen blueberries first?
No. Thawed berries bleed into the batter and turn it grey-purple. Fold them in frozen and add a minute or two to the bake.
Did you make this?
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