Gluten Free Blueberry Muffins

These gluten free blueberry muffins are soft, fluffy and packed with juicy blueberries. They’re simple to make using a gluten free flour blend and bake up with a tender centre and lightly crisp, golden top. Perfect for breakfast, lunchboxes or an easy afternoon snack.

Gluten Free Blueberry Muffins

Soft, fluffy and bursting with juicy blueberries, these gluten free blueberry muffins are an easy everyday bake. Made with a gf flour blend, their soft texture and crispy tops will make them a new favourite in no time.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Snack

Servings 12 muffins

Ingredients

  

• 2 cups 280g gluten-free plain flour blend
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• ¼ tsp salt
• ¾ cup 165g caster sugar
• 2 large eggs
• ½ cup 125ml vegetable oil
• ¾ cup 185ml milk
• 2 tsp vanilla extract
• 1 tbsp lemon juice
• 1½ cups about 220g fresh or frozen blueberries

Instructions

 

• Preheat oven to 180°C conventional / 160°C fan-forced. Line a 12-hole muffin tray with paper cases.
• In a large bowl, whisk together the gluten-free flour, baking powder, bicarbonate of soda, salt and sugar.
• In a separate bowl, whisk the eggs, oil, milk, vanilla and lemon juice until combined.
• Pour the wet mixture into the dry ingredients. Gently fold until just combined. Avoid overmixing.
• Fold through the blueberries, reserving a handful for the tops.
• Divide the batter evenly between the 12 muffin cases. Add the remaining blueberries on top.
• Bake for 20–25 minutes, or until golden and a skewer inserted into the centre comes out clean.
• Leave in the tray for 5 minutes before transferring to a wire rack to cool.

Notes

If your blend doesn’t contain xanthan gum, add ½ teaspoon xanthan gum to help give the muffins a softer, less crumbly texture.

Keyword blueberry, gluten free, muffin

Handy Tips

• Don’t overmix: Stir the batter only until everything is combined. Overmixing can make the muffins dense.
• Fresh or frozen berries: Both work well. If using frozen blueberries, add them straight from the freezer—no need to thaw.
• Stop berries sinking: Lightly toss the blueberries in a little gluten free flour before folding them through the batter.
• Get crispy tops: Sprinkle a little raw or caster sugar over the muffins before baking for an extra-crisp golden top.
• Let them cool: Gluten free muffins firm up as they cool, so give them 5–10 minutes before removing them from the tray.
• Storage: Store in an airtight container once cooled.