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gluten free blueberry muffin

Gluten Free Blueberry Muffins

Carolyn
Moist and delicious gluten free blueberry muffins with gorgeous muffin tops for the perfect snack or treat.
Prep Time 20 mins
Cook Time 26 mins
Course Dessert
Cuisine American
Servings 6 muffins

Equipment

  • Stand Mixer with Paddle Attachment
  • Muffin Pan
  • Spatula
  • Portion Scoop

Ingredients
  

For the jam:

  • ½ Cup Blueberries, Fresh or Frozen
  • 1 t. Lime Juice, Fresh
  • 1 tbsp Water

For the crumble:

  • 2 tbsp 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 Canola Oil
  • ½ Cup White Sugar
  • 1 Large Egg
  • 1 Cup + 1 tbsp Bob's Red Mill 1:1 Gluten Free All Purpose Flour
  • 1 t. Baking Powder
  • ¼ t. Baking Soda
  • ¼ t. Kosher Salt
  • 2 oz. Whole Milk
  • 1 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:

  • Using your hands in a small bowl 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 together 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 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.
  • Bake muffins for 26 to 28 minutes until the tops don't cave when gently pressed and a toothpick comes out clean.
Keyword gluten free, muffin