The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
These gluten-free blueberry muffins are light, tender, and packed with juicy blueberries in every bite. Baked until perfectly golden with a soft, moist crumb, they deliver classic bakery flavor without being dense or dry. Easy to make and completely gluten free, these muffins are perfect for everyday breakfasts, lunchboxes, or an afternoon treat — a timeless favorite everyone will enjoy.
Gluten-Free Jumbo Blueberry Muffins
Servings
6
servingsPrep time
10
minutesCooking time
30
minutesCalories
300
kcalThese gluten-free jumbo blueberry muffins are soft, fluffy, and bursting with juicy blueberries. Bakery-style and perfectly golden, they make a satisfying breakfast or snack.
Ingredients
2½ cups gluten-free 1:1 all-purpose flour (with xanthan gum)
1 tablespoon baking powder
½ teaspoon salt
¾ cup sugar
½ cup oil or melted butter (dairy-free works)
2 large eggs, room temperature
¾ cup milk or dairy-free milk
1 tablespoon vanilla extract
1½ cups fresh or frozen blueberries (do not thaw)
Optional: coarse sugar for topping
Directions
- Preheat Oven
- Preheat oven to 425°F (220°C). Line a jumbo muffin pan (6-count) with liners.
- Mix Dry Ingredients
- In a large bowl, whisk together gluten-free flour, baking powder, salt, and sugar.
- Mix Wet Ingredients
- In a separate bowl, whisk oil, eggs, milk, and vanilla until smooth.
- Combine
- Add wet ingredients to dry ingredients and mix just until combined.
- Gently fold in blueberries.
- Fill Muffin Pan
- Divide batter evenly between muffin cups, filling nearly to the top. Sprinkle with coarse sugar if using.
- Bake (Bakery Trick!)
- Bake at 425°F for 7 minutes, then without opening the oven, reduce temperature to 350°F (175°C) and bake for 18–22 minutes, until tops are set and a toothpick comes out clean.
- Cool
- Let muffins cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Tips for Tall Muffin Tops
Start hot (425°F) for lift
Don’t overmix the batter
Use room-temperature ingredients
Fill muffin cups almost full - Variations
Dairy-Free: Use oil and almond or oat milk
Lemon Blueberry: Add 1 tablespoon lemon zest
Extra Juicy: Toss blueberries in 1 teaspoon gluten-free flour before folding in
