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The Best Gluten-Free Blueberry Muffin Recipe with Sour Cream

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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.

Pan of gluten free blueberry muffins

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

What you’ll love about this recipe:


  • Delicious, Moist Blueberry Muffins with lots of blueberry flavor!
  • Great for snacks or an easy breakfast
  • Family favorite full of delicious flavor!

Recipe Ingredients

You’ll need the following ingredients to make this fantastic Blueberry Muffin Recipe

Ingredients for gluten free blueberry muffins
  • 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 Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds, Packaging May Vary
  • King Arthur Measure for Measure Flour is gluten-free but also 1:1 substitute for wheat flour; an essential gluten-free pantry staple for bakers
  • This gluten-free flour is fortified with iron, calcium and Vitamin B and comes in a re-sealable bag. Not ideal for yeasted recipes (breads, pizza, and buns)
  • King Arthur Measure for Measure Flour is Non-GMO Project Verified; Certified Gluten-Free by The GFCO, a program of the Gluten Intolerance Group (GIG); Certified Kosher and Non-Dairy. Item Form: Powdered
  • King Arthur Baking Company is a 100% Employee-Owned Company and a founding B Corporation
  • We are King Arthur Baking Company. Our name and logo reflect who we’ve always been and always will be: bakers who are committed to spreading the simple joy of baking

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.


Tips

  • If you place muffin batter in paper muffin liners the outsides may not turn golden. We liked baking them a muffin tin greased with canola oil or sprayed with cooking spray.
  • Make sure to spray the spring-loaded cookie scoop so the batter does not stick.
  • Scoop flour into measuring cups and level the flour with a knife.
  • In my oven, these muffins were done at 20 minutes. Every oven is different, so check the muffins at 15 minutes.
  • I recommend using King Arthur Gluten Free All Purpose Flour. We tried this recipe with Pillsbury flour, and the results and texture were very different. We preferred the King Arthur texture and tender crumb.

Storage and Reheating

Store in an airtight container on the counter for one day. Muffins are best eaten fresh. We love them warm with a pat of butter or sour cream.

Additions and Substitutions

You can use fresh raspberries, blackberries, or any of your favorite berries in this recipe. You can add a few extra blueberries if you want the muffins packed with blueberries.

Frequently Asked Questions about Gluten-Free Blueberry Muffins

My gluten-free muffins came out dry. What did I do wrong?

It’s essential to add moisture when baking a gluten-free muffin. We added sour cream and an extra egg to ensure a tender bake. Also, let the batter rest for 15 minutes before portioning your muffins into the tin. Lastly, do not overbake. Remove the muffins from the oven as soon as a toothpick comes out clean when testing the muffins for doneness.

I hope you loved this Gluten-Free Blueberry Muffin Recipe with Sour Cream. We appreciate you leaving a star rating, which helps our readers!

Gluten Free Blueberry Muffins

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Easy Gluten-Free Blueberry Muffin Recipe – Delicious!

Pan of gluten free blueberry muffins
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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 gluten-free muffin recipe. 

  • Author: Sherie Friedlander
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes
  • Yield: 12 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale
  • 2 cups King Arthur All-Purpose Gluten-Free Flour (scoop and level)
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 3/4 cup Granulated White Sugar plus sugar to sprinkle on top
  • 8 Tablespoons Butter – Melted and cooled
  • 1/2 cup low fat Sour Cream
  • 3 Large Eggs
  • 2 Teaspoons Pure Vanilla Extract
  • 1 and 1/2 Cups fresh Blueberries

Instructions

  1. Pre-heat Oven to 375 degrees F.
  2. Whisk Flour, baking powder and salt together until well combined.
  3. Mix sugar, melted butter, whisked eggs, sour cream, and vanilla in a separate bowl 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 muffin batter and let it 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. Spray the cookie scoop with spray so the batter doesn’t stick.
  9. Sprinkle the top of each muffin with white sugar.
  10. Bake in the middle rack, turning halfway after 15-20 minutes. Check for doneness with a toothpick. When the toothpick comes out clean, remove the muffins from the oven and let the muffins rest for 10 to 15 minutes.
  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.

Notes

  • If you place muffin batter in paper muffin liners the outsides may not turn golden. We liked baking them a muffin tin greased with canola oil or sprayed with cooking spray.
  • Make sure to spray the spring-loaded cookie scoop so batter does not stick.
  • Scoop flour into measuring cups and level the flour with a knife.

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