These gluten free blueberry muffins are perfectly moist, tender, and bursting with fresh blueberries! This is a small batch and gluten free muffin recipe that uses an almond flour blend, sour cream, and coconut oil to make bakery-worthy breakfast muffins.
Gluten Free Blueberry Muffins Recipe
This blueberry muffin recipe has received a facelift. The more I test gluten free baking, the more I learn about good single source gluten free flour blends, and how to combine them to get bakery-worthy results.
I adapted this muffin recipe from my gluten free lemon loaf and maple cinnamon gluten free bread – and added the fresh blueberry pop like the mini blueberry lemon cake. The result is thick, yet soft, muffins that are bursting with blueberries – and you would never know they are gluten free!
Why You’ll Love These Muffins
- Simple, yet balanced flavor – The base of the muffins has a pleasant vanilla flavor and delicate sweetness. This allows the fresh blueberries to shine.
- Muffin texture – The muffins are sturdy and thick, but they are overwhelmingly soft and moist – similar to my lemon poppy seed muffins. The perfect texture to pair with your morning cup of coffee that won’t crumble into a pile!
- Easy to make – A simple blend of gluten free flours mixed with refrigerator staples, and the muffins are ready to enjoy in under and hour!
- Great for breakfast, yet satisfying for dessert – I think that can be true for any baked good! Just take donuts for example – a good chocolate glazed donut has all the components of breakfast and dessert!
Small Batch and gluten free almond flour Muffins
This small batch recipe makes 4 regular-sized muffins and the base flour in the muffins is almond flour. My preference is to bake gluten free with almond flour because I prefer the flavor and texture. It adds subtle moisture, protein, and an un-pronounced flavor that I think a lot of gluten free flour blends lack.
Additionally, I have found that it yields a bake that closely (as close as you can get) resembles traditional baking. For example, the texture and flavor of these muffins is astoundingly similar to my traditional chocolate chip muffins.
And it is not lost on me that gluten free flours are more expensive than traditional all-purpose wheat flour. But that is the beauty (one of many) of small batch baking. A bag of almond flour tends to go a long way, especially when you blend it with other gluten free flours!
What You Need To Make Gluten Free Blueberry Muffins
- Almond Flour – I prefer blanched almond flour because it is ground finer and without the almond skins. The almond flour provides protein, structure, and moisture to the muffins.
- Sweet Rice Flour – Sweet rice flour works as a binder in the muffins – similar to how gluten works in traditional baking. It provides a soft and tender texture.
- Tapioca Flour – Tapioca flour adds a little chew to the muffins, and helps make them soft.
- Coconut Flour – Coconut flour is wonderfully absorbent and I like to use to balance all of the wet ingredients.
- Baking Powder – For texture and lift in the muffins!
- Salt – Salt is must to balance and enhance flavor.
- Sugar – My preference is organic cane sugar because of its caramel flavor and it isn’t as processed as white granulated sugar. However, you can use granulated sugar if you prefer.
- Sour Cream – Sour cream is key in these muffins to add texture and moisture. And it should be full fat sour cream to get all the benefit.
- Coconut Oil – I like to use coconut oil to keep the muffins moist longer. You can use melted butter – just note the muffins may only stay moist for about 1 to 2 days.
- Egg – 1 large egg.
- Vanilla – For flavor!
- Fresh Blueberries – I recommend fresh to get the vibrant flavor and they burst while baking. If needed, frozen will work as long as they have been thawed and drained.
- Mixing Bowls
- Muffin Pan with Liners
- Cookie Scoop – I like to use a cookie scoop to portion the batter equally, and it is less messy!
Tips For Bakery-Style Gluten Free Blueberry Muffins
- Use fresh blueberries – For flavor and they will burst while they are baking. Frozen blueberries may be too mushy.
- Use full fat sour cream – To get soft and moist muffins. Otherwise, low-fat or yogurt may not yield the same result.
- Let the batter rest before baking – This allows the flour (specifically sweet rice flour) to hydrate. Otherwise, the muffins may be a bit crumbly if you don’t give the batter time to rest.
- Sprinkle a little on top of the muffin batter – This is optional, but turbinado sugar or is a nice addition to the muffins and adds a little crunch to the top!
- Allow the muffins to cool completely – Gluten free baked goods always taste better when they are completely cool. It’s almost as if the flavors continue to develop as they cool.
Common Questions For How To Make Blueberry Gluten Free Muffins
I can’t say for certain, because I have not tested it. Ratios for gluten free baking are not the same as baking with all-purpose flour. But if you try it, let us know how they turned out!
Probably not. The texture and ratios would likely need to be adjusted, as I find 1:1 gluten free flour to be much drier than the almond flour blend I use.
Yes! Keep in mind, bake time will need to be monitored and adjusted. For a loaf, use a mini loaf pan. For different size muffins, my recommendation is to fill the muffin liners mostly full (about 90%). The recipe will probably yield 2 jumbo muffins, and maybe 12 mini muffins.
I recommend it so the muffins come out soft and tender. Gluten free flours benefit from a little rest time to give the flours time to hydrate. Otherwise, the muffins may be loose and crumbly.
The full fat sour cream makes the muffins extra moist and tender. Low fat sour cream or yogurt will work, just note the muffins may not be as soft and moist. If you want to use yogurt, I recommend greek yogurt because of its fat content.
The muffins will stay moist for 2 to 3 days covered at room temperature.
Gluten Free Blueberry Muffins
- 1 – Muffin/Cupcake Pan
- 1/4 cup, plus 1 tablespoon blanched almond flour
- 3 and 1/2 tablespoons sweet rice flour
- 1 tablespoon tapioca starch/flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup organic cane sugar (or granulated sugar)
- 2 tablespoons full fat sour cream, room temperature (or greek yogurt)
- 1 tablespoon cold pressed refined coconut oil, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup fresh blueberries (sprinkled with a little sweet rice flour)
- turbinado sugar (optional – for sprinkling the tops)
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a muffin/cupcake pan with 4 muffin liners.
- In a small mixing bowl, whisk together the almond flour, sweet rice flour, tapioca flour, coconut flour, baking powder, and salt.
- In a medium mixing bowl, add the sugar, sour cream, coconut oil, egg, and vanilla extract. Whisk until incorporated and smooth.
- Sprinkle the dry ingredients over the wet, and stir until no dry streaks remain. Fold in the blueberries until just mixed in. Note – sprinkling the blueberries with sweet rice flour helps the blueberries not sink to the bottom of the muffins.
- Scoop the batter into equal portions into the prepared muffin liners. The liners will be about 90 percent full. Let the muffins sit for 5 minutes before baking to give the batter time to hydrate. Otherwise, the muffins may turn out crumbly. If using – sprinkle some turbinado sugar on top of each muffin. You can also dot a couple more blueberries on the tops of each muffin batter if you want extra blueberries at the top.
- Bake the muffins for 20 to 22 minutes, or until the edges are golden, the muffins are springy to the touch, and a toothpick inserted in the middle comes out mostly clean. Cool in the pan set on a wire rack for 10 minutes – then transfer the muffins to the wire rack to cool completely. Enjoy!
- Fresh Blueberries – I have only tested the muffins with fresh blueberries. If using frozen, I would recommend thawing and draining completely. Excess moisture may impact the bake and result of the muffins.
- Blueberries on Top – Before baking, you can add a couple more blueberry on top of the muffins.
- Rest the Batter – I like to let gluten free batters with sweet rice flour rest a few minutes before baking. This gives the batter time to hydrate and the end result won’t be too crumbly.
- 1:1 Gluten Free Flour – I have not tested this recipe with a 1:1 gluten free flour blend. I would recommend following the recipe for chocolate chip muffins. Swap the flour 1:1 and the chocolate chips for 1/4 cup of blueberries.
- Non-Gluten Free Alternative – I would recommend following the recipe for chocolate chip muffins. Swap the chocolate chips for 1/4 cup of blueberries.
- Storing Leftovers – The muffins will stay moist covered at room temperature for up to 2 days. Beyond that, they may start to dry out.