Gluten-Free Blueberry Muffins


This weekend, with the beautiful warmer weather I had the itch to bake. And bake I did! I had some extra blueberries left over that needed to be used up so I decided to make blueberry muffins. After a few hours of trying to find EASY gluten-free recipes with minimal ingredients (and no yeast because ain’t nobody got time for that) I came across Gluten-Free on a Shoestring’s recipe for blueberry muffins! And let me tell you, her recipes are simple and easy to follow! It’s my new go-to website for everything food!

These definitely passed the test two! My boyfriend and his cousin inhaled these muffins on Saturday! They’re great at room temperature or even heated up,cut in half and smeared with a little bit of butter!

Preheat your oven to 350 degrees F and line or grease a muffin pan and set aside!

Combine all the dry ingredients (except for the sugar) in a large bowl and whisk to combine.


Taking a tablespoon of dry ingredients, add to a small bowl with the cup of fresh or frozen blueberries and coat them. I was expecting them to be coated as in now white blueberries, but they simply become dusted while the rest sits at the bottom of the bowl.


Beat the egg and egg white in another bowl. The best way to separate the egg yolk from the egg white is to crack the egg in half and instead of dropping the entire egg in the bowl, keep the yolk in one half of the egg while the egg white drips into the bowl. Go back and forth with the yolk into the two halves of the shell, careful not to break the yolk, until all the egg white has separated.


Combine all the wet ingredients in another bowl (sugar included) and beat with a mixer until smooth like below.



Combine the dry and wet ingredients until combined and then add the buttermilk and lemon juice and mix until combined as well. Then fold in your blueberries! Cook for 22-27 minutes (depending on your oven). I always explain this as saying you can always add minutes to finishing baking but you can never uncook something that is overcooked. If you do not know your oven, always start with even a few minutes under the recommended cooking time and add minutes. The muffins will be golden brown and a toothpick should come out fairly clean!

For more recipes like this check out Gluten-Free on a Shoestring!

Gluten-Free Blueberry Muffins

  • Servings: 12 large muffins
  • Difficulty: easy
  • Print


1 3/4 cups all-purpose gluten-free flour

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup of fresh or frozen blueberries

4 tablespoons of unsalted butter at room temperature

10 tablespoons of sugar

1/2 cup Greek plain yogurt

1 egg + 1 egg white at room temperature, beaten

1/2 cup of buttermilk

2 tablespoons of freshly-squeezed lemon juice

Coarse sugar, for sprinkling (I did not do this)

1. Preheat the oven to 350 degrees F, and grease a muffin pan or set in liners. Set aside
2. In a large bowl, whisk together the flour, xanthum gum (if needed), baking powder, baking soda and salt. Set aside
3. Take 1 Tbsp of the dry ingredients and add them to a bowl with the blueberries, tossing until the blueberries are coated. *This will not be a thick coating, just dusted with dry ingredients left in the bottom of the bowl. Set aside.
4. In another bowl, beat the butter until fluffy with a stand mixer or a hand mixer. Then add the sugar, yogurt and eggs and beat until smooth.
5. Add the dry ingredients and beat until combined.
6. Add the buttermilk and lemon juice and continue combining the ingredients with the mixer. The batter will be thick… the only way I can explain this is like hard glue… let’s just say I had to recruit the boyfriend and he broke a wooden spoon because it was so thick.
7. Mix in the blueberries and leftover dry ingredients (the stuff you used to coat the berries) and mix them in 3 parts. Mix in until evenly distributed. *I had difficulty with this as noted above.
8. Divide the batter amongst the 12 muffin cups and sprinkle the coarse sugar on top if you desire.
9. Place the muffin pan in the oven and cook for approx. 22-27 minutes (always start with the lower time and add minutes if needed). The muffins will be a golden brown when ready and the toothpick should come out fairly clean.
10. Cool for 10 minutes and then cool on a rack.

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