Moist, tender, and bursting with the taste of fresh blueberries, these delicious muffins are incredibly easy to make! The brown sugar topping takes them to a new level, adding an extra dimension of crunch and depth of flavor. The texture is so light and fluffy, you’d have no idea these were gluten-free!

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My husband loves a good muffin. And when blueberry muffins are good, they’re really good. What makes a great blueberry muffin? The blueberries should be the star of the show. The texture should be light and fluffy.

Interestingly, finding tasty blueberry muffins that are also gluten-free can be a challenge. The packaged muffins from the store tend to be dense and dull. The gluten-free muffins from the baker’s shop always look amazing but are often dry and crumbly when you bite into them. Alas.

These gluten-free blueberry muffins, however, are a different story. When my husband tried one for the first time, he was blown away.

Incredibly moist and tender, they have just the right amount of sweetness and are bursting with the flavor of fresh blueberries. The brown sugar topping adds an extra dimension of crunch and gives them a lovely rustic look and feel. They really are berry, berry good.

How did I make these wonderful muffins, you ask? It’s actually very simple. Let’s take a look.

What you will need

First, gather your ingredients. The streusel topping is optional, but trust me, it’s worth it.

• gluten-free all-purpose flour (I used Jizerka univerzální, which is a Czech variety)
• caster sugar
• brown sugar
• salt
• baking powder
• neutral oil (vegetable, sunflower, canola will all do nicely)
• eggs
• milk of choice (I used dairy)
• vanilla extract
• zest of one small lemon or ½ a large lemon
• fresh or frozen blueberries
• Demerara sugar or another crunchy brown sugar (for the topping)
• melted butter (for the topping)
• cinnamon (for the topping)

How to Make Gluten-free Blueberry Muffins

Most importantly, you will need some good-quality blueberries. Luckily it’s summer in the Czech Republic, and fresh blueberries are plentiful. While both fresh and frozen blueberries work in this recipe, I would recommend using the nice plump juicy blueberries, rather than the wild variety which are usually smaller. I got these blueberries fresh from the local farmer’s market.

First, make sure to preheat your oven to 350⁰ F/ 180⁰ C/160⁰ C fan.  Next, line a muffin tin with 12 muffin liners.  The batter will come together very quickly— there’s no waiting or chilling involved once you start the process.

Now, it starts to get fun. This is when you can make the streusel topping. This part is optional, but trust me, your mouth will thank you for it. And it’s so easy.

Simply combine the flour, sugar, cinnamon, and salt in a small bowl and give it a quick stir. Then pour the lovely melted butter on top. Mix everything with a fork until the mixture resembles coarse crumbs, like this:

Moving on to the dry ingredients. In a mixing bowl combine the flour, caster sugar, brown sugar, salt, and baking powder. I sifted my dry ingredients to prevent any lumps. Give them a good mix.

In a separate bowl, combine your wet ingredients (oil, milk, eggs, vanilla extract, and lemon zest). Gently whisk together.

Add the dry ingredients to the wet ingredients. With a spoon, stir everything a few times until everything is combined into a nice batter (be careful not to overmix).

Now, gently fold in all those lovely blueberries.

And that’s your batter done! Now, we need to pour it into the muffin liners. I just scooped it in using two spoons. Make sure not to overfill the liners— they should be maximum ¾ of the way full.

Time for the best bit! Using your fingers, generously sprinkle the streusel topping (if using) on top of each muffin. Be generous, make sure you use every last morsel of it.

It’s baking time! Put the muffins into the oven and bake for 35-38 minutes until they are springy on top or until a toothpick and come out clean.

Let your muffins cool down for 5-10 minutes in the muffin tin (waiting is hard, I know).

Finally, your gluten-free blueberry muffins are ready to eat! Personally, think they taste best slightly warm, so I usually microwave them for about 20 seconds after taking them out of the fridge. They are wonderful on their own, but they can also be enjoyed topped with a bit of butter, jam, or nut butter.

So simple to make, so delicious to eat, so hard to tell they’re gluten-free.

Tips for Success!

• I recommend weighing your ingredients for better accuracy. Since I bought a kitchen scale, I find it so much easier and faster than measuring by cups.
• Muffins require minimal mixing: a whisk and a wooden spoon will do just fine to combine your ingredients. There’s no need to use a stand mixer or electic mixer, as this will only add unnecessary air to the batter.
• You can use either fresh or frozen bluberries, but the larger plump ones, rather than smaller wild blueberries will work better for this recipe.

Gluten-free Blueberry Muffins

Moist, tender, and bursting with the taste of fresh blueberries, these delicious muffins will knock your socks off! The brown sugar topping gives them a rustic look and feel, adding an extra dimension of crunch and depth of flavor.

Incredibly easy to make, and hard to believe that they're gluten-free!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Breakfast, Snack

Cuisine American, British

Servings 12

Calories 265 kcal

Ingredients

  

Muffins

• 260g gluten-free all-purpose flour (1 ¾ cups)
• 100g caster sugar (½ cup)
• 45g brown sugar (¼ cup packed)
• ½ tsp salt
• 2 tsp baking powder
• 105 ml sunflower oil (½ cup) or other neutral oil
• 2 large eggs room temperature
• 125 ml milk (½ cup)
• 1 tsp vanilla extract
• zest of one small lemon or ½ a large lemon
• 225g fresh or frozen blueberries (8 ounces)

Streusel Topping (optional)

• 45g gluten-free all-purpose flour 
• 25g Demerara sugar (2 tbsp) or another crunchy brown sugar
• 28g melted butter (2 tbsp)
• ½ tsp cinnamon
• pinch of salt

Instructions

 

For the muffins:

• Preheat the oven to 350⁰ F/ 180⁰ C/160⁰ C fan .  Line a muffin tin with 12 muffin liners. 
• If desired, make the streusel topping and set aside.
• In a mixing bowl combine the sifted flour, caster sugar, brown sugar, salt and baking powder and stir until combined.
• In a separate bowl, combine the oil, milk, eggs, vanilla extract, and lemon zest. Whisk to combine (no need to beat).
• Add the dry ingredients to the wet ingredients. Whisk a few times until all ingredients are combined (do not overmix).
• Gently fold in the blueberries.
• Pour batter into the muffin liners, maximum 3/4 full. If using, sprinkle a small amount of streusel topping on each muffin.
• Bake for 35-38 minutes, until a toothpick comes out clean or until the top is nice and springy.
• Let cool for 5-10 minutes in the tin before serving.

For the streusal topping:

• Combine the flour, sugar, cinnamon and salt in a small bowl. Give it a quick stir.
• Pour in the melted butter. Mix with a fork until mixture resembles coarse crumbs.

Notes

• Store muffins in an airtight container in the fridge. They will keep up to 1 week, but it’s best to eat them within 4 days for the best quality. 
• The lemon zest isn’t absolutely essential in this recipe, but it really helps to bring out the fresh flavor of the blueberries. 
• These muffins freeze well. Freeze by wrapping each muffin individually in plastic wrap with the paper liner still on. Place wrapped muffins in a freezer-safe bag and store for up to 3 months. 

Keyword bake sale, blueberries, gluten-free, muffins, quick, simple

This nutritional information is based on the brands and ingredients I used for this recipe. They may not be 100% accurate for you. Please check your nutrition labels for more precise information.