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gluten-free blueberry muffins on wire rack

Easy Moist Gluten-Free Blueberry Muffins

These are the best gluten-free blueberry muffins you'll ever eat. They have a sugar crusted lid, soft and moist crumb, and jammy blueberries in each bite. They come together in 20 minutes and are just perfect in every way.
Author: Amanda Paa
Yield: 12 muffins
Prep Time :20 minutes
Cook Time :20 minutes

Ingredients

  • 3/4 cup whole milk, room temperature
  • 1 tablespoon lemon juice
  • 284 grams Bob's Red Mill Gluten-Free 1-1 Flour in the blue bag (you can also use the same amount of regular all-purpose flour if you are not gluten-free)
  • 50 grams finely blanched almond flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon lemon zest
  • 185 grams granulated sugar
  • 5 tablespoons (70 grams) unsalted butter, melted
  • 1/3 cup (75 grams) sunflower or canola oil
  • 1/4 cup (60 grams) whole milk greek yogurt (or sour cream)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 7 1/2 ounces fresh or frozen blueberries
  • extra sugar for topping

Equipment

Instructions 

  • Stir together the milk and lemon juice. Set aside to curdle (this is mimicking buttermilk).
  • Thoroughly grease top of muffin pan and cavities, or use muffin liners.
  • In a large bowl, whisk together the flour, almond flour, baking powder, baking soda, salt, and lemon zest. Make a well in the center.
  • In a large bowl, whisk together the sugar, milk, melted butter, oil, yogurt, eggs, and vanilla until completely combined. Pour into the well of the dry ingredients and gently mix until almost all combined. Fold in the blueberries until just incorporated, as to not overwork the batter.
  • Fill every other muffin cup (If you have a 12 cup muffin tin you will fill 6 of them. This helps the muffins to rise tall.) to the lip, full with batter. The batter should mound slightly. Sprinkle 1 teaspoon sugar over each muffin (don't skip this!). Preheat oven to 375 degrees F (we wait to preheat so that batter can rest).
  • When oven is ready, bake until the muffins are light golden brown and toothpick comes out with a few crumbs, rotating the pan halfway through baking, 17 to 20 minutes. Let the muffins cool in the tin for 5 minutes, then gently remove them to a wire rack. Repeat with remaining batter.