Print

Easy Gluten-Free Blueberry Muffin Recipe – Delicious!

Pan of gluten free blueberry muffins
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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. 

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.