Gluten Free Blueberry Muffins

Blueberry muffins on a table next to a muffin pan and blue towel

5 from 19 votes

Gluten Free Blueberry Muffins

Adapted from The New York Times, this recipe is a famous favorite even for those who aren't gluten free. Warm, with that perfect slight crunch on the outside, these are made with rice and oat flour. They are best with frozen blueberries.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 237kcal

Author: Alicia

Ingredients

4 oz (½ cup) softened butter * I used Kerrygold
¾ cup organic cane sugar
2 eggs
1 teaspoon vanilla extract
1 cup organic oat flour * I used Arrowhead Mills
1 cup brown rice flour *I used Bob's Red Mill
½ teaspoon sea salt
2 teaspoon baking powder
½ cup whole milk
2 cups blueberries, fresh or frozen

US Customary - Metric

Instructions

Take your butter out of the fridge about an hour or so before starting the recipe. Room temperature butter is much easier to work with.
Preheat oven to 375. Combine dry ingredients and stir. Add butter, eggs, vanilla & milk and stir by hand with a spatula. Once thoroughly combined add blueberries and continue to stir till combined.
Fill each lined muffin cup with batter all the way to the top. Sprinkle with sugar for a crunchy muffin top.
Bake for 40 minutes. Check with toothpick to be sure center is cooked through. A toothpick inserted in the center that comes out almost clean means it's done!
Cool 20 minutes on a wire rack before serving.

Notes

It's best to use frozen blueberries for this recipe as they suspend more evenly in the dough, making them evenly dispersed.
If using regular flour, you may need to cut down on the cooking time. Depending on your oven, they could take anywhere between 25-35 minutes total. Look for golden brown tops and a toothpick coming out clean when inserted into the center of the muffin.

Nutrition