These moist, fluffy gluten-free blueberry muffins are way easier than the muffins you used to make. This simple recipe mixes up in just a few minutes and can be made dairy-free too with just one substitution.
For more gluten-free dairy-free muffin recipes, be sure to check out my gluten-free dairy-free muffins with cinnamon swirl and my cinnamon crumb topped gluten-free banana muffins.
Remember when you used to make muffins with wheat flour? The recipes always cautioned against mixing the batter too much. I always worried, did I mix it too much? Or did I not mix it enough? Or is it too lumpy? This is because with flour that contains gluten, stirring it with liquid will create strands of elastic gluten that could make your muffins rubbery. No need to worry about all this. Don’t go crazy when you mix but you can mix until the batter is smooth with no negative effects.
Blueberry Muffin Ingredients
Sour Cream – As with all my recipes I kept this one pretty simple. I normally try to keep my baked goods dairy-free but without it, these muffins are pale yellow when baked. A lot of gluten-free baked goods tend to stay pale. So I replaced my usual alt milk with sour cream. This makes these gluten-free blueberry muffins rich, moist and golden brown on the edges.
If you are dairy-free or lactose-free use Green Valley Lactose Free Sour Cream or a vegan sour cream substitute like Kite Hill Sour Cream Alternative. The muffins will not brown as much but will still be totally yummy.
I prefer to mix up my own multi-grain gluten free flour mix. It is way less expensive, super easy and you can play with some different gluten-free flours like, millet and sorghum. People who are strictly gluten-free eat a lot of rice and products made with rice but I like to add a little variety.
Here is how you can make your own gluten-free flour mix. If you prefer a store-bought one, I like King Arthur’s Gluten Free All-Purpose Flour. It works very well in almost all of my recipes. Whatever you use, if yours contains xanthan gum, guar gum or inulin (binders) omit the xanthan gum in the recipe.
Gluten-Free Blueberry Muffins -Variations
Orange flavor is also a great partner with blueberry muffins, Add the the zest of one orange and 2 Tbsps orange juice.
Cinnamon streusel is my all-time favorite topping on any muffin. These gluten-free blueberry muffins, in my humble opinion are screaming for some cinnamon. Here is a recipe for gluten-free cinnamon crumb topping (cinnamon streusel) that you can sprinkle on the batter once it’s in the muffin tin.
Icing – Top these muffins with a pretty drizzle using my Icing Without Powdered Sugar. It uses coconut cream as the base and just a touch of sweetener.
Moist, Fluffy Gluten-Free Blueberry Muffins (dairy-free option)
- 1 c gluten-free flour blend*
- 2 1/2 tsps baking soda
- 1/2 tsp xanthan gum omit if your flour blend contains it
- 1/4 tsp salt
- 1/2 c sugar
- 3 Tbsps sour cream (vegan or lactose-free options ok)
- 3 eggs
- 1/4 c oil avocado, sunflower, canola, safflower, vegetable
- 1 tsp vanilla extract
- 1 1/4 c fresh blueberries
- Place the flour, baking powder, salt and xanthan gum in a large mixing bowl and stir well.
- Beat the sugar, sour cream, eggs, oil and vanilla extract together in a small mixing bowl.
- Add the liquid mixture to the dry ingredients and stir a few times.
- Gently stir in the blueberries.
- Fill the liners almost to the top with about 1/4 cup batter. I use a 1/4 c measuring cup.
- Bake for 9 minutes. Rotate the pan 180° and bake an additional 10-11 minutes or until the top looks set and it springs back from a gentle tap.
- Cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.