Gluten-Free Blueberry Muffins

5 from 1 vote

These gluten-free blueberry muffins are super soft, bursting with juicy berries, and topped with an addictive cinnamon-pecan cobbler topping. They’re also easy to make with wholesome ingredients, gluten-free flour, and very little processed sugar. Perfect grab-and-go quick breakfast or sweet treat to enjoy with coffee.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 345kcal

Author: Cara Lanz

Ingredients

Gluten-Free Blueberry Muffins

2 eggs, room temperature
¾ cup maple syrup
½ cup melted coconut oil
½ cup Greek yogurt
Zest and juice of one lemon
2 cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour
¼ cup cornstarch
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ tablespoon cinnamon
1 ½ cup blueberries (divided)

Cobbler Topping

¾ cup Bob's Red Mill 1-to-1 Gluten Free Baking Flour
¼ cup chopped pecans
2 teaspoons cinnamon
½ teaspoon baking powder
4 tablespoons maple syrup
4 ½ tablespoons coconut oil, melted and cooled
1 tablespoon turbinado sugar, optional

Instructions

Preheat the oven to 375. Prepare a muffin tin with non-stick spray or paper liners.
Whisk the eggs and maple syrup together. Add the melted coconut oil, Greek yogurt, lemon zest, and lemon juice.
Sift the gluten-free flour, cornstarch, salt, baking powder, and baking soda together.
Place one tablespoon of the flour mixture into a bowl and toss one cup of blueberries in it. This layer of flour will help keep the blueberries suspended in the batter so they don’t all sink to the bottom.
Alternate adding ½ of the flour mixture to the wet ingredients and stirring until just combined. Gently fold in the blueberries.
Make the cobbler topping.
Mix the flour, pecans, cinnamon, and baking powder together. Add the maple syrup. Cut in the coconut oil with a fork, two knives, or a pastry blender. The mixture will be fairly moist.
With a large spoon or ice cream scoop, portion the dough into the muffin cups. Using the remaining ½ cup of blueberries, top each muffin with a few more blueberries.
With your hands, pinch off pieces of the cobbler topping, and place them over the blueberries.
If desired, sprinkle with turbinado sugar.
Bake for about 20 minutes or until the tops are golden brown and a toothpick inserted into the center (not a blueberry!) comes out clean. If the muffins are done, but you desire the topping to be a bit more golden, turn on the broiler for a minute — but keep a close eye on them.

Video

Notes

If you don’t have a sifter or mesh strainer, you can put the dry ingredients into a large bowl and whisk them together to remove any clumps.
If you use frozen blueberries, give them a rinse under cold water until the water runs clear. You may notice that it’s quite dark blue at first. Doing this will prevent turning the batter blue — or that weird purpley-green color you sometimes see in blueberry muffins.
Tossing blueberries in the flour mixture helps them to adhere to the batter. And if you’re using frozen blueberries, this step will help keep the color from bleeding into the batter.
Use room temperature eggs, yogurt, and maple syrup for this recipe to allow the ingredients to blend well together and create a smooth texture. Otherwise, a cold ingredient could harden the melted coconut oil.
Carefully fold the blueberries into the batter so you don’t break any of the berries.
Saving some of the blueberries to put on top of the batter ensures there are blueberries evenly distributed throughout these gluten free muffins.

Nutrition