Blueberry Muffins

Updated: Mar 3



This recipe is a favorite of my daughter who does not have to eat gluten free! She requests them often, and with a few little tricks, these muffins are better than any other we've tried. It is adapted from the America's Test Kitchen recipe. I love their recipes because they explain the science behind it and it makes sense to me! There is definitely science going on in any sort of baking, so learning some scientific strategies can help with other future recipes. I hope you'll enjoy these as much as we do!


Blueberry Muffins

Makes 12 muffins


11 oz. gluten-free flour (2 1/4 cups) (I use Better Batter GF Flour)

1 Tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 xanthan gum (*if your GF flour doesn't include it)

3/4 cup sugar

8 Tablespoons butter, melted and cooled

1/2 cup sour cream

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups blueberries

2 Tablespoons turbinado sugar


Whisk the flour, baking powder, salt, cinnamon, and xanthan gum together in a large bowl. In a separate mixing bowl, combine the sugar, melted butter, sour cream, eggs, and vanilla together. Add flour mixture, a third at a time, and beat until no lumps remain. Gently fold in the blueberries until evenly distributed (the batter will be thick and stiff). Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes.


While batter is resting, preheat the oven to 375° F. Spray or line a 12-cup muffin pan. Using ice cream scoop or large cookie scoop, divide batter evenly into muffin pan. Sprinkle with the turbinado sugar. Bake 16-20 minutes until tops are golden and toothpick inserted comes out clean. Let the muffins cool in the pan on wire rack for 10 minutes, then remove from pan and continue cooling. The muffins are best served warm! To reheat the next day, warm them in a 300° F oven for 10 minutes or microwave for 20-30 seconds.

Step-by-step tutorial:


One of the best tips with this recipe is to measure the flour by weight. If you don't have a kitchen scale, I recommend getting one. It is more accurate, especially with flour because we all measure it into cups differently.


Whisk the flour, baking powder, salt, cinnamon, and xanthan gum together in a large bowl. For this batch I used Better Batter GF flour, but have also used Cup4Cup flour with good results. In a separate mixing bowl, combine the sugar, melted butter, sour cream, eggs, and vanilla together. Add the flour mixture, a third at a time, and beat until no lumps remain. Gently fold in the blueberries until evenly distributed (the batter will be thick and stiff). Now for the next important tip that sets this recipe apart from others: Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes.


While the batter is resting, preheat the oven to 375° F. Spray or line a 12-cup muffin pan with paper liners. I like to use cupcake liners to make clean up easier! Using an ice cream scoop or large cookie scoop, divide the batter evenly into the muffin pan. Sprinkle with the turbinado sugar.


Bake for 16-20 minutes until the tops are golden and a toothpick inserted comes out clean. Let the muffins cool in the pan on wire rack for 10 minutes,


Remove the muffins to a wire rack to continue cooling. I usually eat one about now and burn myself on the hot blueberries! But they smell so wonderful and are hard to resist.


Enjoy these delicious muffins as breakfast, a snack, or just because. You won't be sorry!


Recipe Source: America's Test Kitchen The How Can it be Gluten Free Cookbook


Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!

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