Gluten-free blueberry muffins have been hard for me to perfect. I tried my old favorite recipe, just subbing in my good gluten-free flour blends, but no luck. I tried other recipes, again no luck. I tried adapting my favorite gluten-free blueberry coffee cake to be muffins, no luck. I’ve attempted to get these perfect over and over during the past few years, tweaking things and trying again and again.
Last month, my friend Jeanine mentioned a cookbook she was wanting to buy called BakeWise. I immediately checked it out from our local library, which is my favorite source for cookbooks. This book is going on my wishlist now too! I love how the author explains the science behind how different ingredients work and how to combine them successfully in recipes.
After reading many of the tips, techniques and recipes in the BakeWise, I decided her blueberry muffin recipe looked different from all of the recipes I’d tried and I should give it a whirl. I made several changes to the recipe, both to make it gluten-free and to use some ingredients I preferred or had on hand. When I tried one of these slightly cooled muffins, I knew I had a winner! I ran one down immediately to my friend/neighbor and she agreed it was really good and I could stop my recipe testing!
These muffins have the perfect moist crumb that I was looking for in a muffin. The lemon flavor is really subtle, and you can definitely feel free to omit if you would prefer. It lends a fresh taste to these that I really enjoyed. The original recipe just called for a sugar topping, but I liked the idea of a lemon sugar topping, which ended up being a great choice! My oldest son loves lemon as much as I do and the two of us finished off this whole batch of muffins by ourselves!
What is your favorite kind of muffin?
- 2 cups good gluten-free flour blend (I used Gluten Free Mama’s All-purpose almond blend)
- 1 tsp. xanthan gum
- 2 tsp. baking powder
- ½ tsp. salt
- 1¼ cups sugar
- 1 egg
- ½ cup oil (your choice of any mild-flavored oil)
- ½ cup buttermilk
- ½ cup sour cream (recommend using a natural one)
- 1 tsp. vanilla
- 1 tsp. lemon zest
- 1½ cup blueberries (fresh recommended, frozen ok)
- ¼ cup sugar
- 1 tsp. lemon zest
- Line a muffin pan with 12 paper muffin liners. Set aside.
- Preheat oven to 400°.
- In a large mixing bowl, whisk together the flour, xanthan gum, baking powder, salt, and sugar until well mixed.
- In a separate medium sized bowl, beat the egg, oil, buttermilk, sour cream, vanilla and lemon zest. You can use a whisk or a mixer for this.
- Pour the wet ingredients into the dry ingredients and beat with your mixer (or with a whisk) until all combined.
- Using a rubber spatula, gently stir in the fresh or frozen blueberries. Frozen blueberries are much more likely to leave purple streaks in your batter, which just affects appearance, but still tastes great!
- Use a large scoop to fill paper muffin liners mostly full, filling 12 muffin cups.
- In a small bowl, whisk together ¼ cup sugar and lemon zest.
- Sprinkle the lemon sugar evenly over all 12 muffins.
- Bake at 400° for 16-20 minutes, until lightly browned and an inserted toothpick comes out with moist crumbs attached.
- Let cool a few minutes in the pan, then carefully transfer muffins to a cooling rack. Store in an airtight container at room temperature or freeze in a freezer bag for future use.
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