Gluten Free Blueberry Muffins

This recipe can be found on our bags of Gluten Free 1-to-1 Baking Flour.

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Votes: 354
Rating: 3.3
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Servings 12servings
Prep Time 25minutes
Cook Time 30minutes
Passive Time 5minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 354
Rating: 3.3
You:
Rate this recipe!
Servings 12servings
Prep Time 25minutes
Cook Time 30minutes
Passive Time 5minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 425°F. Grease a muffin pan with butter or nonstick spray or line with paper baking cups.
  2. Whisk together flour, baking powder and salt. Set aside.
  3. In a large bowl, cream together butter and 1 ¼ cups sugar until very light and fluffy, about 10 – 15 minutes, scraping down the sides of the bowl often. Add eggs one at a time, beating well after each addition.
  4. Add half the flour mixture and beat until just blended. Beat in buttermilk, then add remaining flour mixture and beat until blended. Gently fold the blueberries into the batter.
  5. Spoon batter evenly into 12 prepared baking cups. Sprinkle with remaining 2 tsp sugar.
  6. Place pan in oven and immediately reduce heat to 375° F. Bake for 30 minutes or until muffin tops are golden brown. Cool in pan for 5 minutes. Move to wire rack to cool completely.
Products Used in this Recipe
Recipe Comments

37 thoughts on “Gluten Free Blueberry Muffins

  1. Tiffany

    I just made a double batch of these muffins tonight. WOW! They are amazing! My whole family loved them!
    This gluten free 1 to 1 flour is the best I have ever tasted and it makes these muffins perfectly.
    If your thinking about trying this recipe, please do. You will not be disappointed.

    Reply
  2. Kimya

    I just made these muffins tonight and I can definitively say they are indeed scrumptious!! I ate one after they cooled and it tasted so good, I had to eat a second one. The taste and texture were wonderful. I’d like to try the same basic muffin recipe but add a different filler than blueberries. I’m thinking cranberries or chocolate chips will be good options. Whatever the case, you will NOT regret baking these muffins. Enjoy!

    Reply
  3. Helen

    What are the high altitude instructions? I live in beautiful Colorado, and my muffin batter always turns into muffin dough!

    Reply
    1. Recipe Specialist

      To prepare this recipe at a high elevation, you will need to make a few adjustments. These include increasing the amount of buttermilk used by 2 to 4 tablespoons, decreasing the amount of baking powder by 1/4 tsp., decreasing the amount of sugar by 1-1/4 tbsp. and increasing the oven temperature by 25ºF.

      Reply
    1. Recipe Specialist

      To replace butter in a recipe, use a non-hydrogenated margarine or shortening. Earth Balance is a soy margarine which works really well and Spectrum has a shortening made from palm oil.

      Reply
    1. Recipe Specialist

      To make dairy free buttermilk, simply add 2 tsp lemon juice or cider vinegar per one cup of milk replacement. Stir, and let stand a minute.

      Reply
  4. Jesse

    I used Bobs All Purpose Gluten Free flour and these came out great. The only issue I had was that all my blueberries sank to the bottom of the cups. New to GF and Bobs is making it much easier.

    Reply
    1. Recipe Specialist

      To prevent your blueberries from sinking to the bottom of the muffins, lightly coat the blueberries in a flour of your choice or sugar before gently folding them into the batter.

      Reply
  5. Anita

    These were a total hit in my home… The whole batch lasted less than 3 days… I will be using this recipe again & again! Can you sub chocolate chips for blueberries 1:1, or would other modifications be required to accommodate the substitution? Thanks again Bob’s Red Mill – the 1:1 GF baking flour is an amazing product!

    Reply
    1. Recipe Specialist

      You may use chocolate chips in place of the blueberries, one for one, without any adjustments to this recipe.

      Reply
  6. Lucille

    Yes just made these and added some pecans and used one egg came out great and delicious. Please try these ,mouth watering. I didn’t use cupcake liners used a non stick pan and it is simply delicious.

    Reply
    1. Recipe Specialist

      Yes, you may use whole milk in place of the buttermilk. To do so, you may want to add 1 tsp lemon juice or cider vinegar per 1/2 cup of whole milk. Stir, and let stand a minute before use.

      You may use banana in place of the sugar, cup for cup. However, keep in mind that this substitute will need you to slightly reduce the amount of milk used.

      Reply
    2. Sharon

      Hi, I used 1/2 cup maple syrup and a little stevia. I also added 1/4 cup apple sauce and reduced butter to 1/3 cup. Using banana creates a denser and chewier muffin. I personally don’t like it.

      Reply
    1. recipe specialist

      Hi Tamara,
      To freeze these muffins we would recommend the following: After baking, cool completely.
      Place the muffins on a baking sheet, and place them in your freezer for about 2 hours.
      Once the muffins are completely frozen, place them into freezer-safe bags or containers to keep until ready. They should keep in the freezer for 2-3 months.

      Reply
    1. recipe specialist

      Hi Su,
      We’re glad you enjoyed the muffins- I’ve emailed you directly to address your question.

      Reply
      1. Jen

        Can you send me the calorie/nutrional information for this recipe. I am GF but my son is on a high calorie and fat diet so I want to know how many of these tasty muffins he can eat at once.
        Thanks for making the 1:1 flour….makes baking so much easier.

        Reply
  7. Lauren

    What would be the best way to make these without eggs? I’ve had bad luck with the batter not cooking in the middle when I use this flour without eggs.

    Reply
    1. recipe specialist

      Hi Lauren,
      To replace eggs in this recipe we suggest a powdered egg replacer like ener-g or similar, or you could also try “Flax Eggs.”
      Additionally, “Aquafaba,” which is another name for the liquid you find in canned chickpeas or white beans, can be used as an egg replacer. For things like cookies, cakes, and breads, 3 tablespoons of this liquid will replace an egg.

      Reply
  8. Valerie Morgan

    I followed all the instructions but replaced the buttermilk with almond milk..not impressed with how they came out. Too airy, didn’t rise enough and the online recipe never said how much muffin mix to put in the cups, nor did it tell me how many muffins it makes. Although I do like Bob’s Red Mill products I was not too impressed with this recipe I don’t think using the original recipe with buttermilk would have made that much difference

    Reply
    1. recipe specialist

      Hi Valerie,
      Each of our recipes will have a serving size at the top of the page under the “rating.” This recipe makes 12 servings (12 muffins). We’ve used buttermilk in this recipe specifically, as buttermilk will improve the texture and rise of baked goods, and add depth to the flavor as well. If you do not have buttermilk available, or are looking for an alternative to buttermilk, you can add 2 teaspoons of apple cider vinegar or lemon juice per cup of milk or milk alternative and let sit a few minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits (you will not see these “curds” in the finished product). This mixture will not be as thick as buttermilk, but will function the same.

      Reply
  9. Melissa Baker

    I made these as-written except for adding a little fresh lemon zest, and making them in mini-muffin size, since I’m baking for a kindergarten class.
    I think they taste pretty good for being gluten free!
    I made one batch without cupcake liners (I hand-buttered the tins), and that did not go well. Most of the bottoms stayed in the tins and the tops came off. Once I used liners, it was fine.

    Reply
    1. recipe specialist

      Hi Michell,
      I’ve emailed you directly to address your question. Thank you for your interest in Bob’s Red Mill!

      Reply
  10. Sara Price

    I made a few substitutions and wanted to add and comment on how it turned out. My goal was to lower the cals a bit and make then dairy free due to allergy.

    *1/2 cup dark brown sugar rather than 1 1/2 cups white sugar to lower cals and maintain flavor-worked GREAT
    *Unsweetened Cashew Milk plus lime juice over buttermilk- no issue
    *coconut oil over butter -needed to REALLY beat this to blend due to it being a solid. Great.
    *fresh cranberries just because I LOVE them.

    I really enjoyed this. Was moist, slightly crumbly, but I wonder if thats from the coconut oil not blending as well. Did it in a 9″ square cake pan for the temp/time directed with no issue. Absolutely looking forward to having with coffee in the morning!

    Reply
    1. recipe specialist

      Hi Darla,
      You can definitely bake this recipe in a loaf pan although you may need to increase the baking time. We would suggest checking the loaf after about 15 minutes and then continuing to bake until a toothpick inserted in the center comes out clean.

      Reply
  11. Katie Norton

    If you don’t have a flour mix, I used:
    1 cup of brown rice flour
    1 cup of tapioca starch,
    1/2 tsp of xanthan gum.
    I also added a little bit of lemon zest and then put some fresh lemon juice into my almond milk to make “buttermilk”, and fresh blueberries.
    These turned out WONDERFUL! This is my new go-to recipe for Blueberry Muffins!

    Reply
  12. Mike

    I live at 7000′, so I followed the high altitude adjustments in the notes and they turned out really well, both in taste and texture. This is a really thick batter, like cookie dough. Make sure you use all of it to make 12 muffins in order to get that nice crown.

    I’d love it if you’d post recipes by weight! So much more accurate, so much easier.

    Reply

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