Gluten free Blueberry Muffins
Soft and moist gluten free blueberry muffins that are bursting with flavor! They're perfect for a "healthy" breakfast item or snack on the go. This bakery-style muffin recipe is simple, easy, and made dairy free!
This Gluten free Blueberry Muffins recipe is sponsored by King Arthur. As always, all thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
Let me introduce you to coffee's number one companion - the gluten free blueberry muffin! These aren't just any muffins though. Each one is slightly dense yet fluffy with pops of juicy blueberries in every bite and a sugar-sprinkled golden brown top. They take the word "muffin" to a whole new level!
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Ingredients
Whipping up a batch of homemade gluten free muffins just got heck of a lot easier with the help of King Arthur's Gluten free Muffin Mix. It's a step up from the 'just add water' mixes and worth every bit of the extra effort. I'm sure you have the ingredients on hand already!
- King Arthur Gluten-free Muffin Mix - This is the base of the muffins. This mix is simple to use a yields fluffy and spongy muffins every time!
- Eggs - Make sure to use room temperature eggs.
- Coconut oil - Used to ensure your muffins are moist and fluffy! Butter or vegan butter work as substitutes, measured in room temperature form.
- Almond milk - Any non-dairy milk will work in this recipe. Just make sure it's at room temperature and use plain flavored (or vanilla in a pinch) and unsweetened.
Step by step directions
These blueberry muffins can be made in just one bowl. All you need is a large mixing bowl, a muffin tin, and liners to get started!
Step 1 : Mix the wet ingredients
First, beat the eggs, almond milk, coconut oil, lemon juice, and vanilla together in a large bowl until creamy. This can be done with a hand mixer, stand mixer, or stiff whisk.
Step 2 : Add the dry ingredients
Next, add the muffin mix to the bowl. Use a rubber spatula or a mixer on low speed and fold the mix into the batter. Be careful not to over mix this step. Only fold until no flour clumps remain.
Step 3 : Fold in the blueberries
Wash and dry the blueberries before adding them to the bowl. Fold into the batter with a rubber spatula to disburse.
If desired, reserve a handful of blueberries to sprinkle on top of the muffins before baking.
Step 4 : Fill muffin liners and bake!
Finally, place liners in each cavity of a muffin tin. Use a large spoon or cookie scoop to fill each liner ⅔ of the way full with batter. Sprinkle a pinch of corse cane sugar over top then bake in the oven until golden.
Expert baking tips
Like my lemon poppy seed muffins, these muffins are first baked at a higher temperature (425 F) and then finished at a lower baking temperature (350 F). The high heat initially baked the outside of the muffin causes is to rise really nicely. When the temperature is then dropped to the standard 350 F, the middle of the muffin will cook through.
The result is a perfectly risen muffin that's baked all the way through, no doughy middle! When you do this, don't open the oven door when changing the oven temperature. Simply add a timer for 7 minutes at 450 F and once it goes off, lower the oven temperature to 350 F and continue to bake for another 10 - 12 minutes.
Customizations
You can easily swap the blueberries with a mix-in of your choice. Here are a few of my favorite options:
- Strawberries
- Blackberries
- Nuts & seeds
- Bananas
- Chocolate chips
Storing
These blueberry muffins store well and can be enjoyed over the course of a week. To store, transfer the cooled muffins to an airtight container. They will stay fresh for 5 - 7 days out on the counter.
Enjoy them room temperature or warm them up in the microwave for 10 seconds. Slice in half and spread with grass-fed or vegan butter if desired.
Frequently asked questions
Be sure not to over mix the batter or bake the muffins in the oven for too long to ensure super moist muffins!
I have not tested an alternative to the eggs. If I were to, I would use ½ cup unsweetened apple sauce.
If needed, you can substitute the coconut oil with grass-fed or vegan butter. Measure out ¼ cup in its softened, room temperature state.
Bake the muffins at a high temperature for a few minutes to allow the muffins to rise and then drop the temperature so the middle can finish baking.
For more blueberry treats, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Gluten free Blueberry Muffins
Ingredients
- 1 box King Arthur Gluten-free Muffin Mix
- 3 eggs - room temperature
- ¾ cup almond milk - plain and unsweetened
- ¼ cup coconut oil - melted
- 1 tablespoon lemon juice - approx. ½ lemon
- 1 teaspoon vanilla
- 2 cups blueberries - washed and dried
- cane sugar - to top (optional)
Instructions
- Preheat oven to 425 F. In a large bowl, beat the eggs with the almond milk, coconut oil, lemon juice, and vanilla until well mixed.
- Add the box of King Arthur Gluten-free Muffin Mix to the bowl and fold into the batter with a rubber spatula. Be sure not to over mix this step. Fold the blueberries into the batter.
- Place muffin liners into each cavity of a muffin pan and fill ⅔ of the way full with the batter. If desired, sprinkle a pinch of cane sugar on top.
- Bake in the oven for 7 minutes. Keeping the muffins in the oven, lower the temperature to 350 F and continue to bake for another 10 - 12 minutes until the edges of the muffin are golden brown. Let cool slightly before enjoying!
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