Gluten-Free Blueberry Muffins

Name: Gluten-Free Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 12 standard muffins
Cuisine: American
Ingredients: 250 g (about 2 cups) gluten-free 1-to-1 baking flour; 150 g (1 cup) blueberries; 120 g (½ cup + 1 tbsp) granulated sugar; 120 g (½ cup) milk; 85 g (6 tbsp) unsalted butter, melted; 2 large eggs (about 100 g); 10 g (2½ tsp) baking powder; 5 g (1 tsp) vanilla extract; 3 g (½ tsp) salt

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.

By Simple Table Recipes · August 7, 2026

Gluten-free blueberry muffins in paper liners, one in front of a tray of others

Prep: 10 min
Cook: 20 min
Rest: 5 min
Total: 35 min
Makes: 12 standard muffins
Difficulty: Easy

Jump to Recipe Save on Pinterest

Prep: 10 min
Cook: 20 min
Rest: 5 min
Total: 35 min
Yield: 12 standard muffins
Difficulty: Easy

Save on Pinterest

Ingredients

250 g (about 2 cups) gluten-free 1-to-1 baking flour
150 g (1 cup) blueberries
120 g (½ cup + 1 tbsp) granulated sugar
120 g (½ cup) milk
85 g (6 tbsp) unsalted butter, melted
2 large eggs (about 100 g)
10 g (2½ tsp) baking powder
5 g (1 tsp) vanilla extract
3 g (½ tsp) salt

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/