The Best Gluten-Free Blueberry Muffin Recipe with Sour Cream

Tender and perfectly baked Gluten-Free Blueberry Muffins are delicious for breakfast, dessert, or an afternoon snack! The secret ingredient, sour cream, adds moistness to this easy gluten-free muffin recipe.

My husband loves muffins and misses the giant ones from Costco Bakery. Though not as large, these lovely gluten-free muffins satisfy that sweet muffin craving and tastes like a classic blueberry muffin. It’s nice to have a recipe like this one handy on a gluten-free diet.

If you love gluten-free recipes you might also enjoy The BEST Blackberry Gluten-Free Muffin Recipe

• 2 Cups King Arthur All-Purpose Gluten-Free Flour (scoop and level)
• 1 Tablespoon Baking Powder
• ½ Teaspoon Salt
• ¾ Cup Granulated White Sugar plus sugar to sprinkle on top
• 8 Tablespoons Butter – Melted and cooled
• ½ cup low-fat Sour Cream (We used Daisy)
• 3 Large Eggs
• 2 Teaspoons Pure Vanilla Extract
• 1 and 1/2 Cups sweet fresh Blueberries

Ingredient Notes

• We tested this recipe with King Arthur Gluten Free Flour. If you use a different flour, you will get different results. We tried another gf flour, and the results were not as good as with King Arthur.

King Arthur Measure for Measure Gluten-Free Flour: All-Purpose 1:1 Substitute for Wheat Flour, Non-GMO, Kosher Certified, 3 lbs Bag for Baking Cookies, Cakes, Muffins

• Versatile Baking: Perfect 1:1 substitute for wheat flour in non-yeasted recipes, ideal for gluten-free cookies, cakes, muffins, and pancakes. Simplify your gluten-free baking with this all-purpose flour alternative.
• Nutrient-Fortified: Enriched with iron, calcium, and vitamin B, this King Arthur gluten free flour blend ensures you don’t miss out on essential nutrients. Enjoy delicious baked goods without compromising on nutrition.
• Certified Quality: Non-GMO Project Verified, Certified Gluten-Free by GFCO, and Kosher certified. Trust in the quality and safety of this meticulously tested flour blend for all your gluten-free baking needs.
• Convenient Packaging: Comes in a 3-pound resealable bag, ensuring freshness and easy storage. The perfect size for frequent bakers or those new to gluten-free cooking. Measure and pour with ease, keeping your pantry organized and your flour fresh.
• Trusted Brand: King Arthur Baking Company, founded in 1790, is America’s oldest flour company. As a 100% Employee-Owned business, we’re committed to providing the highest quality baking products and inspiring recipes for our customers

How To Make Gluten-Free Blueberry Muffins – Step by Step

1. Pre-heat Oven to 375 degrees F.
2. Whisk Flour, baking powder, and salt together until well combined.
3. In a separate bowl, mix sugar, melted butter, whisked eggs, sour cream, and vanilla until thoroughly combined.
4. Add dry ingredients to wet ingredients and mix until combined.
5. Add blueberries and mix until evenly distributed.
6. Cover the batter and let sit at room temperature for 15 minutes.
7. Prepare a 12-cup muffin pan by lining each muffin cup with a liner or spraying with non-stick spray. You can also wipe the inside of each muffin cup with neutral oil. 
8. Fill greased muffin tins with batter using a large spring-loaded cookie scoop or ice cream scoop. Spray the cookie scoop with spray or wipe with a neutral vegetable oil so the batter doesn’t stick.
9. Sprinkle the top of each muffin with white sugar.
10. Bake in the middle rack for 15 to 20 minutes. Watch closely at 15 minutes. Check for doneness with a toothpick. When the toothpick comes out clean, remove the muffins from the oven and let them rest for 10 to 15 minutes. You can then transfer the muffins to a wire rack.
11. We love fresh, warm muffins with a pat of butter! For best texture and flavor, store muffins in an airtight container on the counter for no more than one day.