Treat yourself to the delightful combination of tangy buttermilk and sweet, juicy blueberries in these gluten free muffins. With a tender crumb and a golden, slightly crisp top, these muffins are the perfect way to start your day or enjoy a mid-afternoon snack. The buttermilk adds a subtle tang that enhances the sweetness of the blueberries, creating a balanced and flavourful treat that’s completely gluten free. Whether fresh out of the oven or warmed up later, these muffins are sure to become a favourite in your gluten free baking repertoire.
Bursting blueberries
These muffins are delicious both with fresh or frozen blueberries. The busting of blueberry flavour along with the hint of lemon and zest of the buttermilk creates the perfect texture and flavour for you to enjoy.
Ingredients
This recipe uses ingredients most of us have in our pantries.
- Bob’s Redmill 1-1 Gluten Free Flour
- Blueberries: The star of the muffin! Busting with delicious flavour by using either fresh or frozen blueberries.
- Lemons: Enhances the flavour of the blueberry and gives a hint of lemon throughout. You will use the zest and the lemon juice in the recipe.
- Buttermilk: This is one ingredient that I used to shy away from with recipes because I didn’t want to purchase buttermilk when I just needed a little bit. I discovered buttermilk powder and I can mix some up whenever I need some. You add in the powder with water as per the package and you are ready to use it.
- Baking Powder
- Baking Soda
- Butter
- Sugar
- Eggs
- Vanilla Bean Paste Or Vanilla Bean Extract
- Salt
Tools
- Muffin Liners
- Muffin/Cupcake Baking Tin
- Glass Mixing Bowls
- Lemon Juicer
- Zester
- Wire Cooling Rack
- Oven Mitt
How to make Gluten Free Blueberry Muffins
Step 1:
To make these delicious gluten free buttermilk blueberry muffins, start by preheating your oven to 400°F (200°C). Begin with the streusel topping: in a small bowl, melt 30 grams of butter. Stir in 66 grams of Bob’s Red Mill 1-1 Gluten Free Flour and 55 grams of sugar until the mixture comes together and forms a crumbly texture. Set this aside while you prepare the muffin batter.
Step 2:
For the muffins, melt 113 grams of unsalted butter and let it cool slightly. In a large mixing bowl, combine 200 grams of sugar and 5 grams of lemon zest. Rub the sugar and lemon zest together with your fingers until the mixture becomes fragrant and aromatic. Add the cooled melted butter to the bowl and whisk everything together until well combined. Next, whisk in 2 eggs until the mixture becomes light and fluffy.
Step 3:
Now, add the dry ingredients to the wet mixture: 333 grams of Bob’s Red Mill 1-1 Gluten Free Flour, 4 grams of baking powder, 6 grams of baking soda, and 2 grams of salt. Stir the ingredients together until just combined. Pour in 45 grams of lemon juice, 200 grams of buttermilk, and 3 grams of vanilla extract, mixing gently until the batter is smooth. Finally, fold in 285 grams of fresh blueberries, being careful not to overmix.
Step 4:
Prepare your muffin tin with liners and use a large ice cream scoop or spoon to fill each liner almost to the top with the batter. Sprinkle the streusel topping over the muffins, gently pressing it into the batter to ensure it sticks. Bake the muffins for 20 minutes, or until they are golden brown on top. Let the muffins cool in the tin until they are warm to the touch, then transfer them to a wire rack to cool completely. Enjoy these tender, flavourful muffins as a perfect gluten free treat!
Storing
Muffins are a delicious treat to bake on a Sunday and enjoy all week. You can put the muffins in an airtight container for a couple of days.
The best way to eat the muffin is to cut it in half with a little bit of butter and warm it up in the microwave slightly.
Gluten Free Buttermilk Blueberry Muffins
Ingredients
Streusel Topping
- 66 grams Bob’s Red Mill 1-1 Gluten Free Flour
- 55 grams Sugar
- 30 grams Melted Butter
Muffins
- 113 grams melted unsalted butter
- 200 grams sugar
- 5 grams lemon zest (About 1 lemon)
- 2 eggs
- 333 grams Bob’s Red Mill 1-1 Gluten Free Flour
- 4 grams baking powder
- 6 grams baking soda
- 2 grams salt
- 45 grams lemon juice
- 200 grams buttermilk
- 3 grams vanilla
- 285 grams blueberries (If you are using frozen blueberries, cut down the buttermilk to 175 grams)
Instructions
- Preheat the oven to 400F
Streusel Topping
- In a bowl, melt butter.30 grams Melted Butter
- Stir in sugar and flour until it has all come together. Set aside66 grams Bob’s Red Mill 1-1 Gluten Free Flour, 55 grams Sugar
Muffins
- Melt butter and set aside to slightly cool.113 grams melted unsalted butter
- In a large bowl, add in sugar and lemon zest. Rub the sugar with the lemon zest together until aromatic.200 grams sugar, 5 grams lemon zest
- Add in melted butter to the bowl. Whisk everything together.
- Add in eggs and whisk until fluffy,2 eggs
- Add all of the dry ingredients into the bowl and stir to combine slightly.333 grams Bob’s Red Mill 1-1 Gluten Free Flour, 4 grams baking powder, 6 grams baking soda, 2 grams salt
- Mix in lemon juice, vanilla and buttermilk until just combined.45 grams lemon juice, 200 grams buttermilk, 3 grams vanilla
- Gently stir in blueberries.285 grams blueberries
- Prepare a muffin container with muffin liners. Using a large ice cream scoop or spoon, fill each of the muffin liners almost to the top.
- Take the streusel and sprinkle it on top of the muffins and slightly push it into the batter so it does not fall off.
- Bake for 20 mins until golden brown.
- Leave in the muffin container until warm. Transfer to a wire rack to continue to cool fully.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
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