Homemade Gluten Free Blueberry Muffins
These quick and easy Homemade Gluten Free Blueberry Muffins are so tender. They’ll quickly become your family’s favorite!
A few years ago one of my favorite baking blogs asked this question.“Does the world really need 1 more blueberry muffin recipe?”
She gave an emphatic HECK YEAH! And I didn’t necessarily disagree. But over the years, I realized that what the world really needs is BETTER, MORE TENDER Homemade GLUTEN FREE Blueberry Muffin recipes.
A while back, I set out to do just that. I wanted to create a homemade gluten-free blueberry muffin recipe that you eat and don’t even know it’s gluten free. The key, I found to the best results, is in adding a little more “starch” to the muffin rather than gluten free flour. It creates a bakery-style muffin with a tender crumb that’s hard to distinguish from a regular muffin.
First, a word about gluten free flour blends: They’re SO helpful for gluten free bakers since they do the hard part of combining multiple types of flours (brown rice, white rice, sorghum, etc.) and starches (corn, arrowroot, potato, etc.) to create something that “closely” resembles wheat flour.
But I’ve found personally that they often don’t work as well as I would like on baked goods — like muffins — that have a more delicate crumb to them. Often when I bake with a gluten free all purpose flour blend, what results seems a bit stiff and just not as tender as my family likes.
In this recipe I did something I’ve never done in gluten-free baking before. I replaced part of the recipe’s “flour” with two different starches (tapioca and cornstarch) and it worked amazingly well! These homemade gluten free blueberry muffins are tender and soft… just like you’d expect from homemade muffins.
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Homemade Gluten Free Blueberry Muffins
- Total Time: 20 min
- Yield: 8 muffins
- Diet: Gluten Free
Description
These quick and easy Homemade Gluten Free Blueberry Muffins are so tender. They’ll quickly become your family’s favorite gluten-free muffins!
Ingredients
- Cooking spray
- 1 cup gluten free all purpose flour (King Arthur Measure for Measure is my favorite gluten-free flour blend)
- 1/4 cup tapioca starch
- 1/4 cup corn starch
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon kosher salt or sea salt
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter, melted or melted coconut oil
- 1 large egg
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries or frozen berries, thawed
Instructions
- Preheat oven to 400 degrees F. Coat 8 muffin cups of a muffin tin with cooking spray or line with paper liners.
- Whisk together flour, starches, baking powder, salt, and sugar in a large bowl.
- Stir together butter, egg, milk, and vanilla until combined.
- Add wet ingredients to dry ingredients, and stir just until combined*. (Do not overmix.) Fold blueberries into muffin batter.
- Divide batter among muffin cups in muffin pan. Bake until top of the muffins are no longer wet, just turning golden brown, and a wooden pick inserted into middle of muffin comes out clean, 15 to 20 minutes. Transfer to a wire rack or cooling rack to cool. Store in an airtight container.
Notes
*I recommend mixing these by hand. No need to pull out your stand mixer or electric hand mixer.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 21 g
- Sodium: 275 mg
- Fat: 9 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 2 g
Keywords: homemade gluten free blueberry muffins
Other recipes you may enjoy:
GLUTEN FREE RASPBERRY COCONUT BARS
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