These gluten-free muffins are full of fruit and guaranteed to be a family favorite. Choose your blueberries wisely. Plump, juicy berries with a deep-blue hue are best.

Hilary Meyer
Source:, July 2018


Recipe Summary

20 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners.

  • Whisk flour, baking powder, baking soda and salt in a medium bowl. Whisk eggs, brown sugar, buttermilk, oil and vanilla in another medium bowl until well combined. Make a well in the center of the dry ingredients and pour in wet ingredients; stir until the batter is smooth. Add blueberries and stir until just combined. Divide the batter among the muffin cups and sprinkle with Demerara sugar.

  • Bake the muffins until starting to turn golden brown and a wooden skewer inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack and let cool at least 5 minutes before serving.


Exchanges: 1 fat, 1 starch, 1/2 other carbohydrate

To make ahead: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 45 seconds.

Nutrition Facts

172 calories; protein 3.6g 7% DV; carbohydrates 28.5g 9% DV; dietary fiber 2.8g 11% DV; sugars 12.9g; fat 4.8g 7% DV; saturated fat 0.6g 3% DV; cholesterol 31.8mg 11% DV; vitamin a iu 64.6IU 1% DV; vitamin c 2mg 3% DV; folate 6.1mcg 2% DV; calcium 67.6mg 7% DV; iron 1mg 5% DV; magnesium 5.4mg 2% DV; potassium 172.6mg 5% DV; sodium 168.8mg 7% DV; thiamin 0mg 2% DV; added sugar 10g.