Gluten-Free Blueberry Muffins

By February 13, 2019Blog

Skip the gluten and the hassle

Making a good gluten-free muffin does not need to be a challenge with our easy to make and tasty gluten-free blueberry muffins

Yields 12-15 muffins. For best results use recommended flour 


2 cups of frozen or fresh Klaassen Farms Blueberries – see where to buy our frozen blueberries by clicking here

2 cups of Bob’s Red Mill All Purpose or Baking Flour (or favorite Gluten-Free flour mix)

2 teaspoons of baking powder

1 teaspoon of lemon juice

1/2 teaspoon of salt

1/2 cup of softened butter

1 teaspoon of vanilla extract

1/4 cup of whipping cream (milk can be substituted)

3/4 cup of sugar (plus 1/4 cup for muffin topping)

2 large eggs



  1. Preheat oven to 350 degrees and lightly grease muffin tins or line them with paper muffin cups
  2. In a medium bowl whisk flour, baking powder and salt. Set aside
  3. In a large bowl combine butter and sugar, beat on medium to low speed until mixture becomes thick. Add in eggs and beat until smooth and all ingredients are mixed together
  4. Add in whisked flour and baking powder, mix until thick. Stop the mixer and add in vanilla extract, whipping cream, and lemon juice and mix until a thick batter forms
  5. Batter should be more on the thick side. Gently fold in blueberries using a spoon or spatula. If you are using frozen blueberries the batter will be even thicker but this is to be expected
  6. Evenly spoon out batter into the muffin pan and top with a couple of blueberries and a dusting of sugar (sugar topping is optional) 
  7. Bake for 25-35 minutes or until a tooth pick comes out clean from the muffin
  8. Let cool for 5-10 minutes and transfer onto a cooling rack

Happy Valentine’s Day Blueberry Fans

Bernadette Maguire

Author Bernadette Maguire

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