These gluten free buttermilk blueberry muffins are the perfect staple for breakfast, as a snack or dessert. They're made with gluten free flour, creamy buttermilk, and fresh blueberries; they are absolutely delicious.
Why this buttermilk blueberry muffins works
The muffins are incredibly light, subtly sweet, and extremely satisfying.
I made these muffins with the intention of creating something just as delicious as my favorite muffins from Costco.
In fact, I made some gluten free blueberry muffins years and years ago that were vegan and fabulous.
I haven't done very much cooking with buttermilk, but I always love the taste of buttermilk pancakes and muffins when I go out to breakfast.
There's a tanginess that comes from the buttermilk flavor that truly cannot be replicated with any other ingredient.
How to make buttermilk blueberry muffins
Preheat the oven to 425 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a muffin tin with parchment liners and set aside.
Combine all of the dry ingredients in a large mixing bowl: flour, baking powder, salt, nutmeg, and cinnamon.
Make a well in the center and add the egg. Gently whisk and pour in the rest of the wet ingredients: vanilla, maple syrup, buttermilk, and oil. Gently mix until combined: about 1 minute. *Do not over mix; some lumps are fine.*
Very gently fold in the blueberries. Leave a few tablespoons for sprinkling on top.
Divide the batter amongst the liners. Top off with a few blueberries, and sprinkle with cane sugar.
Bake at 425 degrees Fahrenheit for 5 minutes, and immediately decrease the oven temperature to 375 degrees Fahrenheit. Cook for an additional 17-22 minutes, until they are golden brown around the edges and spring back when being gently poked with your finger.
Let cool in the pan for about 15 minutes before carefully removing and transferring to a wire rack to cool completely.
Enjoy with a nice glob of butter. They will keep in an airtight container in the refrigerator for up to 5 days.
What is the secret to moist muffins?
Having the proper amount of wet to dry ingredients and fat is going to result in a moist muffin.
Another key thing is to not overcook the muffins. Start checking on them at the after the 15 minute mark (after the first 5 minutes at the higher temperature.)
It is better to slightly undercook them than overcook, as they will continue to cook for a few minutes in the pan after being pulled out of the oven.
The third key point is to not over mix the batter. A few lumps is totally fine, and you really just want to gently fold the blueberries in a few times.
How do you make your muffins fluffy?
My secret to really fluffy muffins is all about the temperature of some of the key ingredients.
I have found that bringing the egg and buttermilk to room temperature helps immensely.
Expert Tips & Tricks
- Be sure to use parchment baking liners. You won't need to spray them with any oil; they are wonderful.
- You can use frozen blueberries if you do not have access to fresh ones. Be sure to completely thaw them before using.
- Very gently fold in the blueberries; otherwise, you will end up with a blue/green muffin.
- Don't skip out on topping them off with cane sugar: it makes the most perfect texture and bite.
I love eating these muffins with room temperature butter. They are delightful for breakfast as a snack but can absolutely be devoured as a dessert as well.
Love these blueberry muffins? Check out these other muffins:
Paleo Vegan Chocolate Chip Muffins
Healthy Peanut Butter Banana Muffins
Gluten Free Buttermilk Blueberry Muffins
Ingredients
- 1 ½ cups gluten free flour blend see notes
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ¾ cup pure maple syrup see notes
- ¾ cup buttermilk
- ½ cup avocado oil or coconut oil see notes
- 1 heaping cup blueberries plus extra, for topping
- 3 tablespoons cane sugar for topping
Instructions
- Preheat the oven to 425 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a muffin tin with parchment liners and set aside.
- Combine all of the dry ingredients in a large mixing bowl: flour, baking powder, salt, nutmeg, and cinnamon.
- Make a well in the center and add the egg. Gently whisk and pour in the rest of the wet ingredients: vanilla, maple syrup, buttermilk, and oil. Gently mix until combined: about 1 minute. *Do not over mix; some lumps are fine.*
- Very gently fold in the blueberries. Leave a few tablespoons for sprinkling on top.
- Divide the batter amongst the liners. Top off with a few blueberries, and sprinkle with cane sugar.
- Bake at 425 degrees Fahrenheit for 5 minutes, and immediately decrease the oven temperature to 375 degrees Fahrenheit. Cook for an additional 17-22 minutes, until they are golden brown around the edges and spring back when being gently poked with your finger.
- Let cool in the pan for about 15 minutes before carefully removing and transferring to a wire rack to cool completely.
- Enjoy with a nice glob of butter. They will keep in an airtight container in the refrigerator for up to 5 days.
Notes
- Sweetener: Maple syrup can be substituted for regular white sugar.
- Gluten free flour blend: I like to use Bob's Red Mill 1:1 Baking Flour, but you can alternatively use King Arthur: theirs is awesome, too!
- Coconut oil: If using coconut oil, be sure it is melted but at room temperature.
Deborah Henriksen says
These are wonderful. Very rich tasting and cake-like muffins. The buttermilk helped them rise and improved them overall. Can't go wrong with these.
Emily says
Would almond flour work in this recipe? Looking for an organic flour