Fluffy Gluten Free Blueberry Muffins — Easy, Tender Bites
Gluten free blueberry muffins
Ingredients
Main Ingredients
- 2 cups 1:1 gluten free flour blend Must contain xanthan gum already OR add ½ tsp separately
- ¾ cup Granulated sugar Provides sweetness and helps create that golden crust
- 2½ tsp Baking powder Aluminum-free preferred. Check expiration date for maximum lift
- ½ tsp Baking soda Works with buttermilk for extra rise and tender crumb
- ½ tsp Fine sea salt Enhances flavor and balances sweetness
- ½ tsp Xanthan gum ONLY if your flour blend doesn't include it. Provides essential structure
- ½ cup Unsalted butter, cold Cut into ½-inch cubes. Cold temperature is crucial for texture
- 2 large Eggs, room temperature Bring to room temp for better emulsification (set in warm water 5 min)
- 1 cup Buttermilk, room temperature Adds moisture and tang. DIY: 1 cup milk + 1 tbsp lemon juice, sit 5 min
- ⅓ cup Vegetable or canola oil Keeps muffins moist for days. Neutral flavor won't compete with berries
- 2 tsp Pure vanilla extract Enhances overall flavor complexity
- 1½ cups Fresh or frozen blueberries Do NOT thaw if frozen. Gluten free blueberry muffins with frozen blueberries work perfectly—less juice bleed
- 1 tbsp GF flour (for coating berries) Prevents sinking and excess moisture
Instructions
Phase 1: Prep Work (5 Minutes)
- Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners.
- Prepare blueberries by tossing with 1 tablespoon GF flour until evenly coated. Set aside.
- Bring ingredients to temperature: set eggs and buttermilk on counter to reach room temperature.
Phase 2: Mix Dry Ingredients(3 Minutes)
- Whisk dry ingredients: GF flour, sugar, baking powder, baking soda, salt, and xanthan gum (if using) for 30 seconds.
- Cut in butter: add cold butter cubes and cut into flour mixture until it resembles coarse crumbs.
Phase 3: Combine WetIngredients (2 Minutes)
- Whisk wet ingredients: eggs, buttermilk, oil, and vanilla extract until fully combined and slightly frothy.
Phase 4: The Critical Mix (2Minutes)
- Combine wet and dry ingredients: pour wet ingredients into dry ingredients and fold together with 15-20 gentle strokes.
- Fold in blueberries: add flour-coated blueberries and fold 5-6 times until distributed.
Phase 5: Fill and Top (3Minutes)
- Portion batter: divide batter evenly among 12 muffin cups, filling each about ¾ full.
Phase 6: The Two-TemperatureBake (25 Minutes)
- Bake at 425°F for exactly 5 minutes, then reduce temperature to 375°F and continue baking 16-20 minutes.
- Cool properly: let muffins rest in pan for 5 minutes, then transfer to wire rack to cool at least 10 minutes.
