Updated: Apr 23, 2021
Lately I have been trying to master making my own gluten free muffin recipe and this one is by far the best one I’ve made. They definitely reminded me of the cafe-style muffins I used to have as a kid. Here are a few tips I use to get the perfect fluffy and moist muffin texture while also making it gluten free!!
• sift your flour!! - gluten free flour blends can be very dense sometimes, and sifting the flour will add more fluffiness to your muffins and add some extra air.
• beat butter, sugar, and eggs - this is another way to get your muffins to be light and airy because beating these ingredients with an electric mixer incorporates even more air into the batter.
• use buttermilk - the acid in buttermilk helps to tenderize the gluten free flour, creating a more soft texture. The acid also reacts with the baking soda, which causes them to rise slightly higher. I made my own vegan butter milk, but any will work.
• FOLD in ingredients - this is extremely important because gluten free flour will get even more dense if you use an electric mixer because all of the air is being forced out of the batter. I normally used a spatula to fold in my ingredients.
• Set bake time high, then reduce it - this helps the muffins to rise better in the oven, creating a more defined muffin top. • Sprinkle on some sugar - this is how to get those beautiful golden muffin tops.
Full recipe below!
THE BEST Gf Lemon Blueberry Muffins
makes about 1 dozen muffins
1/2 cup salted butter softened
3/4 cup sugar
2 eggs room temp
1 tsp vanilla
Zest of one lemon
1 3/4 cup @cup4cup gf multipurpose flour (sifted)
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup vegan buttermilk (1/2 cup plant milk (room temp) + 1/2 tbsp vinegar) let sit for one min until curdled
1 1/2 cup fresh blueberries
1. Preheat oven to 400° Fahrenheit.
Line a muffin tin.
2. In a large bowl cream the butter and sugar together with an electric mixer until smooth and slightly fluffy. Use medium-high speed.
3. Beat in the eggs, one at a time for about 2-3 minutes. The mixture should be light and airy.
4. Add in lemon zest and vanilla until combined.
5. In another bowl, whisk together the sifted gf flour, baking soda, and baking powder. Set aside.
6. Fold in the dry ingredients into the wet ingredients a little bit at a time, alternating with the vegan buttermilk.
7. Fold in blueberries. Fill muffin cups 3/4 way full and sprinkle on some sugar on the tops.
8. Bake for 7 minutes at 400° Fahrenheit. Then lower temp to 350° Fahrenheit and bake for another 20-25 min until a toothpick comes out clean.
9. Let cool and enjoy!