Outrageous Gluten-Free Blueberry Muffins

4.94 from 376 votes

Outrageous Gluten-Free Blueberry Muffins

Perfectly tender and incredibly addicting! These gluten-free blueberry muffins have a sparkly sugar crust on top and are moist on the inside, just bursting with fresh blueberries!

Prep Time10

Cook Time28

Total Time38

Course: Bread & Baking, Muffins

Servings:

Calories: 238kcal

Author: Marzia

Equipment

Ingredients

2 cups gluten-free baking mix or all-purpose flour, plus more
2 teaspoons baking powder
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon almond extract optional
¼ teaspoon ground nutmeg optional
½ cup salted butter , softened
1 ¼ cup granulated sugar divided
2 large eggs room temperature
2 teaspoons vanilla extract
½ cup buttermilk
1 cup blueberries

Instructions

PREP: Preheat the oven to 425F; line muffin pan with paper baking liners and set aside.
DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside. In another bowl, toss the washed berries with 1 tablespoon of flour.
CREAM: In the bowl of an electric mixer, beat the butter for 1 minute. Then, add 1 cup and 2 tablespoons of sugar and cream together for roughly 1-2 minutes or until the mixture is light and fluffy. Stop and scrape down the sides.
BATTER: With the mixer on the stir setting, add the eggs one at a time and waiting until each is mixed in well before adding the next. Add the vanilla and almond extract.
ALTERNATE: Add half of the prepared flour mixture, followed by all the buttermilk, and then finally the remaining flour until it is well blended, but make sure you don’t overmix. Fold the floured berries into the batter until *just combined* Overmixing will result is a blue/green muffin once they’re baked.
DIVIDE: Divide the batter into the prepared muffin pan. Sprinkle the muffins with the remaining 2 tablespoons of sugar.
BAKE: Place the muffin pan in the oven and immediately drop the oven temperature to 375ºF. Bake the muffins for 26-32 minutes or until the muffins are cooked through. Cool for 10 minutes in the pan then transfer to a wire rack to cool completely.

Notes

If you have unsalted butter, just up the salt to ½ teaspoon total.
Leftover muffins can be stored in an airtight container for 2 days and kept at room temperature. You can also pop these into a zip top bag and freeze them for later.

Nutrition