Gluten-free blueberry muffins
Light, domed gluten-free muffins studded with juicy blueberries — tender crumb and crisp tops, perfect for breakfasts or lunchboxes.
These gluten-free blueberry muffins are the sort you’d happily tuck into at breakfast, picnic or lunchbox. Resting the batter for 30 minutes gives a surprisingly tender crumb—no gummy surprises here.
They’re straightforward enough for a weekday bake but pretty enough for guests. Use good-quality gluten-free plain flour and cold or fresh blueberries for the best result.
Ingredients
- 300 g gluten-free plain flour
- 10 ml baking powder — level
- 5 ml bicarbonate of soda
- 110 g caster sugar
- 5 ml salt
- 5 ml ground cinnamon — optional, for warmth
- 100 g unsalted butter — melted and cooled slightly
- 2 large eggs
- 150 g natural yoghurt — full-fat or Greek-style
- 120 ml whole milk
- 5 ml vanilla extract
- 150 g fresh blueberries — can use frozen (see substitutions)
Equipment
- 12-hole muffin tin
- paper muffin cases
- wire rack
- ice-cream scoop or large spoon
Instructions
Preheat the oven to 180°C fan/200°C conventional. Line a 12-hole muffin tin with paper cases or grease lightly.
In a large mixing bowl whisk together the gluten-free plain flour, baking powder, bicarbonate of soda, caster sugar, salt and ground cinnamon until evenly combined.
In a separate bowl whisk the unsalted butter, large eggs, natural yoghurt, whole milk and vanilla extract until smooth.
Make a well in the dry ingredients, pour in the wet mixture and fold together gently with a spatula until just combined — a few streaks of flour are fine.
Gently fold the fresh blueberries into the batter, taking care not to burst them.
Leave the batter to rest at room temperature for 30 minutes. This hydrates the gluten-free flour and improves texture.
Divide the batter between the paper cases, filling each about two-thirds full so they have room to dome.
Bake in the preheated oven for 20 minutes until the tops are golden and a skewer inserted into the centre comes out with a few moist crumbs, not raw batter.
Leave the muffins to cool in the tin for 5 minutes so they set, then transfer to a wire rack.
Allow the muffins to cool on the wire rack for about 20 minutes before serving or storing.
Tips
- Rest the batter for 30 minutes — it makes a real difference to the texture with gluten-free flour.
- Use an ice-cream scoop for even muffin sizes so baking time is consistent.
- If your batter looks very thick after resting, add 1–2 tbsp extra milk to loosen it slightly; don’t add too much.
- For crisp tops, sprinkle a few extra sugar crystals onto each muffin before baking.
- To freeze: cool completely, then freeze in an airtight container for up to 2 months. Defrost at room temperature or warm gently in the oven.
Substitutions
unsalted butter → neutral vegetable oil, same weight (100 g)
Stays closelarge eggs → 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, whisked and rested 10 minutes)
Noticeably differentnatural yoghurt → dairy-free coconut or soya yoghurt, same weight (150 g)
Stays closefresh blueberries → frozen blueberries, 150 g (do not thaw; fold in frozen)
Stays close
Nutrition
Per serving · estimated
- 221
- Calories
- 5 g
- Protein
- 31 g
- Carbs
- 9 g
- Fat
- 1 g
- Fibre
- 12 g
- Sugar
- 160 mg
- Sodium
FAQ
Can I use a different gluten-free flour?
Yes — use a blend designed for 1:1 substitution that already contains a binder (xanthan gum). Blends without binders may need an added 1 tsp xanthan gum.
Can I make these dairy-free?
Yes. Swap the butter for vegetable oil and the yoghurt for a dairy-free yoghurt; you may need a little extra liquid depending on the yoghurt’s thickness.
Why should I rest the batter?
Resting hydrates the flours and lets starches absorb liquid, producing a moister, less crumbly muffin — particularly important for gluten-free mixes.
How do I know when they’re done?
Tops should be golden and a skewer inserted into the centre should come out with a few moist crumbs, not runny batter.
Community Photos
No photos yet
Be the first to share your creation!
