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Classic fluffy Muffins, with a crisp top and bursting with blueberries throughout, this gluten-free Blueberry Muffin recipe is the BEST!
Do you know the trick to super tall muffins?
If you go on a deep internet search you should be able to find it. If not, you’ll spend your life baking your muffins at 350 for about 15-18 minutes, like most muffin recipes.
No complaints about that here, after all every other muffin recipe I have on Mile High Mitts has those exact instructions.
These Blueberry Muffins are different. Rather than my typical healthy oat muffins (that are moist but more dense), I finally wanted to share a regular gluten-free muffin. A classic. A tall, fluffy Blueberry Muffin.
These muffins are the ones you take to friends after they’ve had a baby, or you bring to brunch with friends. These are the best classic gluten-free Blueberry Muffins, that can easily be made dairy-free too!
So back to that trick.. what’s the deal?
To get that higher than life muffin with a crisp top, yet fluffy and moist interior, you gotta crank the heat up at the beginning of baking and after a little bit lower it down.
Yes, it’s that simple, and yet makes that much of a difference.
So before you start, preheat your oven to 425!
I know, it feels weird doing that for muffins doesn’t it?! It’s easy to forget.
I love these muffins because the high temperature puffs your muffin top up beautifully, and fresh out of the oven you have a great crisp crust on top.
With fresh blueberries throughout, sweetened with white sugar, and filled with gluten-free all purpose flour, these classic muffins are simple, simple, simple. Nothing fancy here folks.
If you want to take these muffins to the next level a bit, you can sprinkle some extra white sugar on top of each muffin prior to baking. It’ll make the top even a little more crispy and sweet. These muffins are lightly sweet, so if you like a sweeter muffin I would recommend it.
Oh, and one warning: This muffin batter is THICK. SUPER THICK. Don’t worry. It’ll puff right up, and bake into some fluffy muffins.
These muffins taste AMAZING on day one, I will say. They have that crisp top, are super fluffy, and you’ve gotta eat one while they’re still a little warm from the oven.
After that you’ll need to store them in the fridge so they last longer (due to the blueberries). You can always reheat them for a bit in the microwave for that fresh-out-of-the-oven feel, but you won’t get the same crispy top.
For dairy-free muffins: Instead of butter, you can use a dairy-free butter alternative or you can use coconut oil. You’ll also need to use almond milk.
For a different sugar option, you can use coconut sugar instead of white sugar. I’ve tried these muffins with a little less maple syrup and they were more dense and not quite as fluffy, so I’d recommend sticking to white or coconut sugar.
Fluffy, moist, blueberry-filled, with a high and crisp top, these gluten-free Blueberry Muffins… you gotta give them a try!
I love muffins, and if you do too check out my gluten-free Banana Nut Oat Muffins, Orange Carrot Oat Muffins, and Snickerdoodle Pumpkin Muffins. 🙂
Blueberry Muffins (gluten-free, dairy-free option)
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 12 muffins
Calories: 219 kcal
Ingredients
- 1 3/4cupgluten-free all purpose flour
- 1tspcinnamon
- 1/2tspbaking soda
- 1/2tspsalt
- 1/2cupbutter, softened (or coconut oil, for dairy-free)
- 3/4cupwhite sugar
- 1/2cupmilk (almond milk, for dairy-free)
- 1tspvanilla
- 2eggs
- 1 1/2cupsfresh blueberries
Instructions
To begin, preheat your oven to 425 and spray a muffin pan with non-stick spray (or use cupcake liners).
In a small mixing bowl, add your flour, cinnamon, baking soda, and salt, and whisk them together till they're well combined.
In a large mixing bowl, add your butter and sugar and cream them together with a hand mixer for a couple minutes. Add your milk, vanilla, and eggs and blend them together again briefly.
Add your wet ingredients to your dry ingredients, and stir them together till well combined. You'll have a very thick muffin batter.
In a separate bowl, add your blueberries and sprinkle a little flour on top (about a couple teaspoons). Stir till the blueberries have been entirely covered in the flour. Then add your blueberries to your muffin batter and gently fold them in.
Fill each muffin cavity to the top. Bake in the oven for 5 minutes, then lower your oven temperature to 350 and bake for 18-20 minutes, or till the muffins are springy to touch and a toothpick inserted comes out clean.
Let cool, then devour!
