For many years in New England we had the famous Jordan Marsh department store chain. One of the most famous things about Jordan Marsh was their famous blueberry muffins. Loaded with blueberries and with the sprinkle of sugar on the top these muffins were delicious.
There are tons of Jordan Marsh blueberry muffin recipes out there. They are all basically the same with a few tweaks and now I have turned the best parts of those recipes into a scrumptious gluten free blueberry muffin recipe.
This GF muffin recipe has a ton of blueberries being used. We don’t need a De Niro incident here where there aren’t enough blueberries in the muffin. Always more blueberries!
Let’s get down to business. This gluten free recipe is easy and delicious!
*Just a quick note. These pictures below show me making a double batch. I make extras to freeze. I would bring a zip lock bag of muffins to work and keep them in the freezer so whenever I wanted one they were there waiting for me.
In a small mixing bowl, combine the gluten free flour, xanthan gum, salt, and baking powder. Use a fork or whisk to blend together.
Next, we need to cream together the butter and sugar using our hand mixer.
Add the eggs, and using your hand mixer blend into the butter and sugar.
This recipe calls for alot of vanilla, why? Why not?! It’s such a nice flavor in these muffins!
Pour the vanilla into the bowl and blend together.
Blend in your milk, then toss all the flour into the bowl.
Use the hand mixer to blend all the flour into the batter.
Smash some of the blueberries. This helps give the muffins extra blueberry flavor.
I like to use a potato masher and a paper plate to mash the blueberries.
Add the smashed blueberries into your batter.
Use a Star Wars, or any other rubber spatula you may have to fold in the smashed blueberries into the batter.
This is how your batter should look once you have folded in the smashed blueberries.
Now add in the rest of the blueberries, and fold those in too. Why not? Fold away!
Our batter is now ready to scoop out into our muffin tin!
I like to scoop out the batter using this type of a scoop. When I scoop out the batter, I like the muffins to be sticking up over the tops of the muffin tin so you get a good muffin top!
Sprinkle these beauties with some granulated sugar and they are ready for the oven!
Bake for 30-35 minutes and you have yourself a beautiful, soft, delicious gluten free blueberry muffin.
I like to make a double batch so I have some to freeze.
Being gluten free means if you want a muffin in the morning for breakfast you can’t just roll up to a dunks to get one so you have to plan ahead.
Freezing these GF muffins works great and they taste fresh out of the oven when you microwave them for about 30 seconds. I would keep a bag at work and all my coworkers loved them and we would all have a GF muffin for breakfast. Delish!
I hope you enjoy these as much as I do!
Easy Gluten Free Blueberry Muffins
www.myeasyglutenfreelife.comRecipe for easy, delicious gluten free Blueberry Muffins! Print Recipe Pin Recipe Prep Time 20 minsCook Time 30 mins Servings 12 Muffins
Ingredients
- 1 Stick Salted Butter Soften the butter before use.
- 1 cup Sugar Put a little extra aside for sprinkling the tops of the muffins.
- 2 Eggs
- 1/2 tsp Salt
- 2 tsp Baking Powder
- 1 tsp Xanthan Gum
- 1/2 tbsp Vanilla
- 1 lb Blueberries
- 1 3/4 cups King Arthur GF Measure for Measure Flour
- 1/2 cup Whole Milk
Instructions
- Preheat the oven to 375°.
- Line your muffin tin with paper liners, or spray with cooking spray.
- In a small mixing bowl, combine the gluten free flour, xanthan gum, salt, and baking powder. Use a fork or whisk to blend together.
- In a seperate bowl, cream together the butter and the sugar using a hand mixer or wooden spoon.
- Add both eggs, then using the hand mixer blend together with the sugar and butter.
- Next, add the vanilla and mix together.
- Next, pour the milk in and blend with the hand mixer.
- Add the flour mixture and blend until smooth and all ingredients are mixed.
- Take about a 1/2 cup to 1 cup of blueberries and smush them with a potato masher, then toss them into the batter bowl. Use a rubber spatula to fold them into the batter.
- Now add the remaining blueberries and fold into the dough with the rubber spatula.
- Once the blueberries are blended into the batter, use a small scoop or spoon to scoop the batter out into the muffin tin.
- Sprinkle the tops of the muffins with the remaining sugar.
- Bake at 375° for 30-35 minutes,
Notes
These GF muffins freeze beautifully. Place any extras in a zip lock bag after they have fully cooled, and place them in the freezer. When you have a hankering for a muffin, take one out and microwave for about 30 seconds and you have a great easy gluten free breakfast.
