These blueberry gluten-free muffins are fluffy, moist, and so delicious. They're filled with fluoride-free organic ingredients, fresh blueberries, and sweet brown sugar. Each blueberry gluten-free muffin is topped with a sprinkling of brown sugar that caramelizes in the oven and leaves each muffin top with a perfect crust.
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I made this recipe because I love blueberry muffins, but I only wanted like six muffins. This is a great recipe if you don't have enough ingredients for a full batch of muffins.
This recipe is also low in fluoride. I need to avoid excess exposure to fluoride so this recipe is made with organic, high-quality ingredients and avoids all high-fluoride foods like raisins, California wine, and potatoes.
If you're looking for more berry recipes, check out my strawberry torte and strawberry and cream cookies.
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Ingredients
- Gluten-free flour: I use Caputo's Gluten-Free Flour
- Organic baking powder: I use Bob’s Red Mill
- Organic granulated sugar
- Organic whole milk OR homemade nut milk (like almond milk)
- Organic unsalted butter
- Organic eggs
- Organic brown sugar
- Organic fresh blueberries
- Salt
See recipe card for quantities.
Instructions
Preheat the oven to 400 degrees and line a 12-cup cupcake pan with six cupcake liners. Alternate the cupcake liners so every other cupcake space is filled.
Combine eggs, butter, and granulated sugar in a large bowl and whisk to combine.
Add the dry ingredients to the wet ingredients and combine thoroughly.
Slowly pour the milk into the bowl and use a whisk to whisk out all the clumps.
Finally, add the fresh blueberries and gently fold the muffin batter using a spatula.
Fill each cupcake liner up to the top using an ice cream or cookie scoop.
Sprinkle the top of each muffin with about 1 teaspoon of brown sugar.
Bake in the oven for 5 minutes. Then, reduce the temperature to 350 and bake for 15 more minutes.
Remove from the oven and let cool. The tops of the muffins should be golden brown.
Store in an airtight container at room temperature for up to 5 days.
Hint: The tops of the muffins should be golden brown and a toothpick inserted into the center should come out clean.
FAQ
This recipe is made with organic, high-quality ingredients and avoids all high-fluoride foods like raisins, California wine, and potatoes. If you're making this muffin recipe using nut milk, then be sure to make the nut milk from home and make it with distilled water.
No. This recipe can be fluoride-free if you use organic, high-quality ingredients. However, it's not necessary if you are not sensitive to fluoride.
You can, but make sure to put them in the batter before they defrost. If the frozen blueberries defrost before adding them to the batter, this will turn the batter blue.
If you were using frozen blueberries, the blueberries defrosted too much before they were added to the muffin batter. Make sure to add the blueberries when they are still frozen.
You can use pieces of parchment paper that are cut up into squares instead of muffin liners. Or, you can use muffin tins.
You can make this batter up to one day in advance. Cover the batter with plastic wrap and let it rest overnight in the refrigerator.
The tops of the muffins should be golden brown and a toothpick inserted into the center should come out clean.
Substitutions
- Blueberries - instead of fresh blueberries, you can use frozen blueberries.
Variations
- Cinnamon - you can add 1 teaspoon cinnamon to the batter to make cinnamon blueberry muffins.
- Orange - add 1 teaspoon orange zest to the batter to make orange blueberry muffins.
See these orange muffins on my website.
Equipment
- Glass mixing bowls - my favorite set is on sale right now on Amazon.
- Whisk
- Spatula
- Muffin pan - find a good option HERE. I prefer not to use nonstick because the chemicals can leak into food.
- Muffin liners - find some unbleached natural ones HERE.
Storage
Store in an airtight container at room temperature for up to three days. You may wrap the muffins in plastic wrap and store them in a freezer-safe plastic bag for up to three months in the freezer.
Top tip
Cool the muffins on a wire rack after removing them from the oven. A wire rack lets the air circulate and cool the muffins quickly.
Small Batch Blueberry Muffins (fluoride-free recipe)
Equipment
- Muffin pan
- Muffin liners
Ingredients
- 1 ¼ gluten-free flour
- 2 teaspoons organic baking powder
- ½ cup organic granulated sugar
- ½ cup organic whole milk OR homemade nut milk
- 4 tablespoons organic butter melted
- 1 organic egg
- 2 tablespoons organic brown sugar
- 1 cup organic fresh blueberries
- ½ teaspoon salt
Instructions
- Preheat the oven to 400 degrees and line a 12-cup cupcake pan with six cupcake liners. Alternate the cupcake liners so every other cupcake space is filled.
- Combine eggs, butter, and sugar in a large bowl and whisk to combine.
- Add the dry ingredients to the mixture and combine thoroughly.
- Slowly pour the milk into the bowl and use a whisk to whisk out all the clumps.
- Finally, add the fresh blueberries and gently fold the batter using a spatula.
- Fill each cupcake liner up to the top using an ice cream or cookie scoop.
- Sprinkle the top of each muffin with about 1 teaspoon brown sugar.
- Bake in the oven for 5 minutes. Then, reduce the temperature to 350 and bake for 15 more minutes.
- Remove from the oven and let cool.
Notes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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