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Gluten Free Blueberry Muffin Recipe | 30-Minute Bake

Bakery-style gluten-free blueberry muffin recipe with wild blueberries and a crisp turbinado sugar top on a cooling rack
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Bakery-style gluten free blueberry muffins with a fluffy crumb, moist texture, and bursting berries. Ready in 30 minutes, kid-friendly, and freezer-friendly.

Ingredients

Scale

Dry:

  • 2 cups (240g) gluten-free flour blend (Bob’s Red Mill 1-to-1, Cup4Cup, or similar)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 tsp xanthan gum (if not in your blend)

  • 1 tbsp lemon zest

Wet:

  • ½ cup (115g) unsalted butter, melted (or vegan butter)

  • ¾ cup (150g) sugar

  • 2 large eggs

  • ¾ cup (180ml) buttermilk (or dairy-free milk + 1 tsp vinegar)

  • 1 tsp vanilla extract

  • ½ tsp almond extract (optional)

Filling & Topping:

  • 1½ cups wild blueberries (fresh or frozen), tossed in 1 tbsp flour

  • Turbinado sugar, raw sugar, or streusel topping (optional, for crunch)

Instructions

  • Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.

  • In one bowl, whisk flour, baking powder, baking soda, salt, xanthan gum, and lemon zest.

  • In another bowl, whisk melted butter, sugar, eggs, buttermilk, vanilla, and almond extract.

  • Gently fold dry ingredients into wet until just combined.

  • Fold in blueberries.

  • Scoop batter evenly into muffin cups (¾ full).

  • Sprinkle tops with turbinado sugar or streusel.

  • Bake 5 minutes at 400°F, then reduce heat to 375°F (190°C) and bake 13–15 minutes more, until muffins are golden and a toothpick comes out clean.

  • Cool in tin 5 minutes, then transfer to rack.

Notes

For taller muffins: start at 400°F for 5 min, then lower temp.

For dairy-free: use vegan butter + plant milk with vinegar.

For nut-free: omit almond extract.

Frozen blueberries: use straight from freezer, toss in flour to prevent bleeding.

Store at room temp 2–3 days, or freeze up to 3 months wrapped individually.

Nutrition

Find it online: https://www.mealsmama.com/gluten-free-blueberry-muffin-recipe-bakery-style/