Moist Gluten-Free Blueberry Muffins Recipe
shared by Nibblore Kitchen
These blueberry muffins have a soft, tender crumb, crisp sugar-dusted tops, and plenty of juicy berries. A short batter rest hydrates the gluten-free flour, while yogurt and oil keep the muffins moist for days. Use fresh or frozen blueberries for an easy breakfast or brunch bake. • For reliable results, use a gluten-free flour blend formulated as a direct wheat-flour replacement and containing xanthan gum. Avoid single flours such as almond, coconut, or rice flour. • If using frozen blueberries, keep them frozen until folding them into the batter; thawed berries release excess juice and can make the crumb gummy. • Weighing the flour prevents an overly dense or dry muffin. If measuring by volume, spoon it loosely into the cup and level it rather than scooping directly from the bag. • Replace whole-milk Greek yogurt with an equal weight of full-fat sour cream. • Replace whole milk with the same volume of unsweetened almond milk or lactose-free milk; verify all labels if serving for medical dietary needs. • Orange zest may replace lemon zest, or the zest may be omitted. • Fresh raspberries may replace the blueberries by weight, but fold them in very gently. Store fully cooled muffins in an airtight container lined with a paper towel at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individually wrapped muffins for up to 2 months. Thaw at room temperature, then warm in a 160°C (325°F) oven for 6 to 8 minutes or microwave individually for 15 to 20 seconds.
- Total time
- 42 min
- Servings
- 12
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 240 ggluten-free all-purpose flour blend with xanthan gum
- 2 tspbaking powder
- ¼ tspbaking soda
- ½ tspfine salt
- 150 ggranulated sugar
- 2large eggs, at room temperature
- 120 gplain whole-milk Greek yogurt, at room temperature
- 80 mlwhole milk, at room temperature
- 100 mlneutral vegetable oil
- 2 tspvanilla extract
- 1 tsplemon zest, finely grated
- 190 gblueberries, fresh or frozen and unthawed
- 2 tspcoarse sugar, for topping
Instructions
- 1Heat the oven to 220°C (425°F) with a rack in the center. Line a standard 12-cup muffin pan with paper liners or lightly grease each cup.
- 2Whisk the gluten-free flour, baking powder, baking soda, and salt in a medium bowl until evenly combined and free of lumps.
- 3In a large bowl, whisk the granulated sugar and eggs vigorously for 45 seconds, until slightly thickened and pale. Whisk in the yogurt, milk, oil, vanilla, and lemon zest until smooth.
- 4Add the dry ingredients to the wet mixture. Fold with a flexible spatula just until no dry pockets remain; the batter will be thick. Fold in the blueberries with 3 or 4 gentle strokes to avoid crushing them.
- 5Let the batter stand at room temperature for 10 minutes so the gluten-free flour can hydrate. Meanwhile, confirm that the oven has fully reached 220°C (425°F).
- 6Divide the batter evenly among the 12 muffin cups, filling each nearly to the top. Sprinkle with the coarse sugar.
- 7Bake at 220°C (425°F) for 5 minutes. Without opening the oven, reduce the temperature to 190°C (375°F) and continue baking for 15 to 17 minutes. The muffins are done when their tops spring back when lightly pressed and a toothpick inserted near the center comes out without wet batter; blueberry juice or a few moist crumbs are fine.
- 8Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack. Let them cool for at least 15 minutes before serving so the tender crumb can set.