Our Gluten-Free Blueberry Muffins are buttery, soft, and moist. You’ll love this simple breakfast meal, which requires only a few basic ingredients, a mixing bowl, and a stand mixer.
These blueberry muffins are simple and easy to make, with a moist and fluffy center packed with blueberries and a beautiful brown top. Muffins make a great grab-and-go breakfast meal when you are short on time. Did you know that this recipe can also be converted and made into blueberry muffin bread? Yes! And, If you love blueberry muffins, you’ll enjoy blueberry lemon muffins by just adding lemon juice. Lemon makes great spring and summer baked goods.
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Ingredients You Will Need
- Gluten-Free Flour: we used Bob’s Red Mill Gluten-Free Baking Flour, but you can also use Bob’s Red Mill Gluten-Free All-Purpose Flour.
- Rolled Oats: Rolled Oats adds additional nutrition and also helps with giving you a moist muffin.
- Butter: You can definitely use ghee or substitute with coconut oil. It is important that all your ingredients are room temperature as butter or coconut oil can cease and turn back solid leaving clumps in your batter.
- Milk: You can use dairy or dairy-free milk in the recipe. I’ve experimented with both almond milk and oat milk and either will work great.
- Yogurt: Adding yogurt will give you a moist and tasty muffin. Feel free to use dairy or dairy-free yogurt or even substitute with sour cream as well.
- Light Brown Sugar: Using light brown sugar, can help with moistness in muffins and give them a depth of flavor. Most recipes for muffins call for both brown sugar and granulated sugar. But, I’ve tested that brown sugar alone gives it the right amount of sweetness. If you want to use a more natural sweetener, you can use honey or date syrup.
- Blueberries: I typically use fresh blueberries in my baked goods, but frozen blueberries work just as well. If you are using frozen blueberries, do not thaw. Just fold the blueberries directly in.
How To Make Gluten-Free Blueberry Muffins
Servings: 12 Muffins | Course: Bread, Breakfast Cuisine: American
- 2 lbs chicken wings and drumsticks (20-24 pieces)
- 1 Tbsp Avocado Oil or Olive Oil
- ½ Cup Honey
- ¼ Cup Soy Sauce
- 4-6 Cloves Garlic (minced or pressed)
- ⅛ Cup Water
- Scallion (garnish)
- Toasted Sesame Seeds (garnish)
Prep: 5 Minutes | Cook: 25 Minutes
Time needed: 30 minutes.
- Preheat the oven to 425°F. If you’re using a silicone muffin pan you don’t need to line them since they are easy to pop out, but if you are using a metal muffin pan, be sure to use cupcake/muffin liners. Set this aside.
- In a stand mixer, add in the butter and brown sugar. Beat for 2 minutes until creamy with a paddle attachment on medium speed.
- Then, add in each egg one at a time and mix. Now, add in the yogurt, vanilla extract, and milk.
- In a mixing bowl, sift together gluten-free flour, rolled oats, cinnamon, baking powder and soda, and salt. Add this into the stand mixer with the wet ingredients. Mix until all the ingredients are well-combined.
- Then fold in the blueberries.
- Spoon the batter into the muffin pan, filling them ¾ way if using a silicone muffin pan or fill the liners to the top. Bake for 5 minutes at 425°F. Then, reduce the oven temperature to 350°F for 20 minutes or until the toothpick comes out clean.
- Remove the muffins and allow them to cool before removing from the pan.
- Storage: Muffins can stay room temperature covered for up a few days or refrigerated for up to a week.
- Freezing: Once completely cooled, transfer the muffins into stasher bags or in an airtight container and freeze for up to 3 months. When ready to eat, allow it to thaw and warm up for 20 seconds in the microwave or 300°F in the oven for 6-10 minutes.