These muffins were one of my first forays into gluten-free baking, and they were quite the success. They baked up beautifully, all golden and puffy. The turbinado sugar on the top was a great addition – they give these muffins a subtle crunch and sweetness. Texture-wise, you can definitely tell that it’s not a regular muffin, though. I can’t quite describe it, but it just lacks the crumby deliciousness that muffins with gluten have.

Gluten-Free Blueberry Muffins

You can hardly tell they don’t have gluten!

Gluten-Free Blueberry Muffins (3 of 750)

Originally made 7/9/12

From 750 Best Muffin Recipes by Camilla Saulsbury

Makes 12 muffins (34 minis)

  • 2 cups gluten-free flour blend (store-bought or homemade)
  • 1 tbsp gluten-free baking powder (Clabber Girl brand)
  • 1 tsp baking soda
  • 3/4 tsp xanthan gum
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/3 cup milk
  • 2 tsp vanilla extract
  • 1 1/2 cups blueberries
  • 2 tbsp turbinado sugar
  1. Preheat oven to 375F.
  2. In a large bowl, whisk together flour blend, baking powder, baking soda, xanthan gum, salt, and nutmeg.
  3. In a medium bowl, whisk together granulated sugar, brown sugar, eggs, oil, milk, and vanilla until well blended.
  4. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in blueberries.
  5. Divide batter equally among prepared muffin cups. Sprinkle with turbinado sugar.
  6. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
Gluten-Free Blueberry Muffins

Lovely morning muffins