Gluten Free Blueberry Muffins
These gluten free blueberry muffins taste even better than they look! Filled with juicy blueberries and topped with a sugar crumble, these stunning muffins are too good to resist.
Equipment
- Stand Mixer with Paddle Attachment
- Muffin Pan
- Spatula
Ingredients
For the jam:
- ½ Cup Fresh blueberries See note for frozen
- 1 teaspoon Lime Juice, Fresh
- 1 tablespoon Water
For the crumble:
- 2 tablespoons Unsalted Butter, Cut into pieces
- ¼ Cup Sugar
- ¼ Cup Bob's Red Mill 1:1 All Purpose Gluten Free Flour
For the Muffin Batter:
- ½ Cup Vegetable oil or canola oil
- ½ Cup White Sugar
- 1 Large Egg
- 1 Cup + 2 tablespoons Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 2 ounces Whole Milk
- ¾ Cup Blueberries, Fresh
Instructions
For the Jam:
- In a small sauce pan on medium heat cook the blueberries, lime juice and water until thick and jammy. Stir occasionally so the mixture doesn't burn, then set aside.
For the crumble:
- In a medium bowl, use your hands to work the butter into the flour and sugar really well until completely mixed together and crumbly. Set Aside.
For the muffins:
- Preheat the oven to 350 degrees Fahrenheit and grease a muffin tin with nonstick cooking spray or line with muffin liners.
- In a stand mixer, beat the oil and sugar until just combined, then add the egg and beat again.
- Add the gluten free flour, baking powder, baking soda, and salt to the mixture and beat on medium speed until a smooth but thick batter forms.
- Gradually and slowly on low speed add the milk until incorporated. Scrape the sides of the bowl and beat until the batter is smooth.
- Fold in the blueberries with a spatula and scoop the batter into six muffin tin cavities all the way to the top. Add a small amount (less than a teaspoon) of jam to each top and swirl in with a toothpick. Top each muffin with some crumble mixture. You should get six muffins.
- Bake muffins for 30 minutes or until the tops don't cave when gently pressed and a toothpick comes out clean.
Video
Notes
Frozen blueberries will work, but they release more liquid and weigh down the batter a bit. For the best results, use fresh blueberries.
Nutrition
Calories: 478kcalCarbohydrates: 62gProtein: 6gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 42mgSodium: 259mgPotassium: 52mgFiber: 5gSugar: 30gVitamin A: 194IUVitamin C: 3mgCalcium: 88mgIron: 2mg
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