I created this gluten-free blueberry muffin recipe to be low in sugar and free from dairy and nuts. It incorporates unsweetened applesauce for extra nutrition and moisture, and there's a wonderful burst of flavor in every bite!
This is one of the 26 gluten-free muffin recipes in my book, Coffee House Muffins to Make at Home. They all use the same gluten-free flour blend, which is included with this recipe below and in the book. The book, complete with 25 other recipes like this, is available here.
What You Need for Moist Blueberry Muffins
- Flour blend: I've used both my GF All-Purpose Flour Blend and the GF Muffin Flour Blend included in the book (also in the recipe card below). There wasn't much difference between them.
- Blueberries: Use either fresh or frozen blueberries. Fresh ones are especially nice for the burst of flavor when you bite into them. If you use frozen berries, don't thaw them, because the juices make all of your batter blue - unless, of course, that's what you want!
- Sugar: I use either coconut sugar or raw cane sugar, depending on what I have on hand and who I'm serving the muffins to. Coconut sugar gives the darker color you see in the photos.
- Applesauce: I always make these muffins with unsweetened applesauce, as I don't want to add more sugar to the entire recipe.
- Oil: I like avocado oil because it performs well at high temperatures and is neutral in flavor. Olive oil works, too, if you don't mind the taste.
How to Make Gluten-Free Muffins Step by Step
- Whisk dry ingredients together.
2. Whisk wet ingredients.
3. Combine wet and dry ingredients. Stir in the blueberries.
4. Scoop batter into a parchment paper-lined muffin tin.
5. Bake the muffins until they are puffy and golden. A fork or toothpick inserted into the center should pull out clean.
What type of gluten-free flour is best for making muffins?
The best type of gluten-free flour is always the one that was used to develop and test the recipe. Each flour blend has different ingredients, which will affect the recipe result. Usually, a good blend includes a combination of starchy and protein elements as well as a binder.
What is the secret to moist blueberry muffins?
Including both oil and applesauce in the batter will make your muffins moist.
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Recipe
Gluten-Free Blueberry Muffins
Equipment
- 12 parchment papers optional
Ingredients
Dry Ingredients
- 2 cups Cathy's Gluten-Free All-Purpose Blend OR Cathy's Gluten-Free Muffin Flour Mix (recipe in notes)
- ½ cup coconut sugar OR raw cane sugar
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
Wet Ingredients
- 3 large eggs
- 1 cup unsweetened applesauce
- ¾ cup avocado oil
Add In
- 1 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 350℉ (232℃.) Line a 12-cup muffin tin with parchment papers or oil the cups.
- In a large mixing bowl, whisk together the dry ingredients.2 cups Cathy's Gluten-Free All-Purpose Blend½ cup coconut sugar1 teaspoon baking soda½ teaspoon fine sea salt
- In a medium mixing bowl, whisk the eggs. Then whisk in the applesauce and oil.3 large eggs1 cup unsweetened applesauce¾ cup avocado oil
- Stir the wet mixture into the dry mixture until evenly combined.
- Stir in the blueberries just until they are evenly distributed.1 cup blueberries
- Scoop the batter into the prepared muffin pan.
- Bake in a preheated oven for 30 minutes, or until a fork or toothpick poked into the center comes out clean.
Notes
- Avoid overstirring the batter once you add the blueberries, or it will turn blue.
- While either fresh or frozen blueberries work in this recipe, big fresh berries give you a nice burst of flavor when you bite into them.
- If you are using frozen blueberries, don't thaw them. The juice would turn the batter blue.
Muffin Flour Mix
- 5 cups (623 g) sorghum flour
- 5 cups (860 g) white rice flour
- 2 cups (250 g) tapioca flour or starch
- 8 teaspoons (20 g) xanthan gum
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