Your mornings just got better with these fluffy 25-minute gluten free blueberry muffins. They are packed with juicy blueberries and topped with a sweet crumble that all muffins deserve. They are simply made with everyday ingredients. These muffins are light, moist, and will keep your belly happy until lunchtime.
This blueberry muffin recipe brings back the nostalgic flavors of the buttery, flaky muffins I loved growing up. And, the best part is they're made with wholesome ingredients, and no one will ever guess they’re gluten-free. Similar to these gluten free waffles, gluten free pancakes, and this gluten free french toast recipe, proving that gluten-free baking can be just as delicious as the classics.
Why you'll love these gluten free muffins
- The perfect texture: These light and fluffy muffins don't have any of that grittiness that's often associated with gluten free baked goods. We have had multiple people try them and after feedback from our first attempt in the kitchen that they needed to be a bit sweeter and more moist, we cracked the code...a combination of olive oil, butter AND cultured dairy give these the perfect texture.
- Just the right sweetness: My brother in law told me that my old recipe needed to be sweeter so I added some regular sugar in addition to the brown sugar that was first used singularly. I also added the crumb topping and can I just say, it makes these muffins even better!
- Quick and easy: No fancy equipment or lengthy prep time required. Just mix, bake, and enjoy. In fact, I whip these up right before bedtime so my kids can enjoy them the next morning for a homemade meal before heading off to school. But it only too me 25 minutes!
- Customizable: I love getting creative with these muffins and trying new flavors in my kitchen and so can you. We like to swap for any fresh berries, cranberries, or even chocolate chips for a fun twist. I also love adding citrus zest or fresh herbs like lavender.
- Make them BLUEYberry muffins: I have a secret way to make them even COOLER below...
Ingredients you'll need
- Butter & Olive Oil: This combo of fat gives them the perfect moistness. When we just used butter, it wasn't enough and they came out dry. Not now, my kids were RAVING about these muffins for days!
- Brown Sugar & White Sugar: I like using both sugars here to give these muffins all the right sweetness without overpowering the fresh berries. We also like to use sugar for the crumb topping that, quite frankly, was the perfect addition to these muffins.
- Yogurt and Milk: Using cultured dairy like yogurt or sour cream makes these muffins extra soft and moist. Originally I only had ½ cup cultured dairy but later added another ¼ cup and it made a big difference.
How to make gluten free blueberry muffins
*Pro Tip: If you want to make BLUE blueberry muffins for your kiddos and make them smile, CRUSH half the blueberries into the mixture then fold in the other half. This will give them a nice blue hue. Then just call them BLUEYberry muffins and you will be the COOLEST parent!
Need another dish to serve at brunch with these muffins? Our Danish Ebelskiver recipe and school breakfast pizza are also great!
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Fluffy 25-Minute Gluten Free Blueberry Muffins (with Crumb Topping)
Ingredients
- ¼ cup butter
- ¼ cup olive oil
- 1 cup brown sugar
- ½ cup sugars
- 2 eggs
- 1 teaspoon gluten-free vanilla
- ¾ cup vanilla yogurt OR sour cream
- ½ cup milk
- 1 teaspoon lemon juice or ½ fresh lemon squeezed
- ⅓ cup almond flour
- 2 cups gluten-free all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon xanthan gum
- 1-2 cups blueberries fresh or frozen (thawed and drained)
Crumble Topping
- ½c cup gluten free all purpose flour
- ½ cup sugar
- ½ teaspoon ground cinnamon
- ¼ cup butter, softened
Instructions
- Preheat oven to 375 degrees.
- Using a stand mixer, cream together butter, sugars, eggs, olive oil and vanilla. Add yogurt (or sour cream), milk, and lemon juice. Combine all dry ingredients and mix well.
- Add dry ingredients a little at a time to the wet mixture. Mix until well blended.
- Fold in blueberries to distribute evenly throughout the batter. Using an ice cream scoop, scoop batter into paper lined muffin tins.
- Make streusel crumb topping by mixing sugar, cinnamon, butter and flour in a bowl with a fork until crumbly but combined. Top muffins with crumble topping.
- Bake for 26-28 minutes or until a toothpick in the center comes out clean.
Notes
Nutrition
More gluten free recipes you'll love
These muffins are always a hit! Similar to these gluten free waffles, gluten free pancakes, and this gluten free french toast recipe, proving that gluten-free baking can be just as delicious as the classics.
Chandice Probst says
These soft and fluffy blueberry muffins are perfect for any occasion! They are simple to make and turn out great every time!