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Bakery-Style Gluten Free Blueberry Muffins

  • minutes
  • Serves



 1/2 cups (350 g) all-purpose gluten free flour (Better Batter works well)

1 1/4

 teaspoons xanthan gum (omit if your blend already contains it)

1/4 cup

cornstarch (or try arrowroot)

2 1/2 tsp

baking powder

1/4 tsp

baking soda

1/2 tsp

kosher salt

1 1/4 cups

(about 250 g) fresh or frozen blueberries*

10 tbsp

(140 g) unsalted butter, at room temperature**


 cup (200 g) granulated sugar**


eggs (100 g, weighed out of shell), at room temperature**

3/4 cup

low fat buttermilk, at room temperature

2 tbsp

freshly-squeezed lemon juice

Coarse sugar, for sprinkling (optional)

*If using frozen blueberries, do not defrost them, but do rinse them with cold water before tossing in the dry ingredients. This will help keep the color of the blueberries from bleeding into the batter during baking.

**For a “lighter” recipe that is lower in fat and sugar, in place of the butter, sugar and eggs in the amounts listed above, use the following (and leave the rest of the recipe unchanged):