Bakery-Style Gluten-Free Blueberry Muffins

Name: Bakery-Style Gluten-Free Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 muffin
Ingredients: 2 cups (about 280 g) Pamela's 1:1 All-Purpose Flour; ¼ teaspoon xanthan gum; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup (113 g) butter, softened; ¾ cup (170 g) granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup milk (dairy or non-dairy); 2 cups blueberries, fresh or frozen (no need to thaw); ¼ cup granulated sugar, for topping (optional)

on Jul 13 2026

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These are the gluten-free blueberry muffins you have been missing: tall, moist, and bakery-style, with a lightly crunchy sugar top and so many blueberries they nearly spill out. They come together in one bowl with our All-Purpose Flour Artisan Blend, they work with fresh or frozen berries, and they taste like the muffin you grew up grabbing from the bakery case, only gluten-free. This one is adapted from a recipe by Elizabeth Barbone at Gluten-Free Baking. So good, no one will guess they are gluten-free, the way Pamela's has done it since 1988.

Why you'll love these

Bakery-style and moist, with a crackly sugar top and a tender crumb.
Loaded with blueberries, two full cups in every batch.
Fresh or frozen berries, no need to thaw, so you can make them year-round.
One bowl and easy, no mixer gymnastics required.
Gluten-free without compromise, made with our GFCO-certified All-Purpose Flour Artisan Blend.

Where to buy gluten-free blueberry muffins

Gluten-free blueberry muffins are surprisingly hard to find on a shelf, and the packaged ones are rarely as good as homemade. The better move is to bake a warm batch yourself, and it takes about ten minutes of hands-on work. All you need is a bag of Pamela's All-Purpose Flour Artisan Blend and some blueberries.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Serving Size 1 muffin

Ingredients

2 cups (about 280 g) Pamela's 1:1 All-Purpose Flour
¼ teaspoon xanthan gum
2 teaspoons baking powder
½ teaspoon salt
½ cup (113 g) butter, softened
¾ cup (170 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk (dairy or non-dairy)
2 cups blueberries, fresh or frozen (no need to thaw)
¼ cup granulated sugar, for topping (optional)

Shop Gluten-Free 1:1 All-Purpose Flour, 4 lb.

Directions

Preheat the oven to 350°F. Grease 15 muffin cups or line them with paper liners.
In a small bowl, whisk together the All-Purpose Flour Artisan Blend, xanthan gum, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar on medium-low speed until thick. With the mixer running, add the eggs and beat until combined.
Add the dry ingredients and mix on low until thick. Stop the mixer, add the milk and vanilla, and mix until a thick batter forms.
Gently fold in the blueberries with a spatula. If your berries are frozen or cold, the batter will get very thick, which is normal.
Spoon the batter into the muffin cups, filling each about two-thirds full. Sprinkle about 1 teaspoon of sugar over each muffin, if using, for a crunchy top.
Bake about 25 minutes, until a tester inserted into the center comes out clean and the tops feel firm. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
To keep it gluten-free: Pamela's All-Purpose Flour Artisan Blend is GFCO-certified gluten-free, so these are true bakery-style muffins with no gluten. Keep your other ingredients gluten-free too.

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How to keep blueberries from sinking

This is the most common muffin question, and tossing the berries in flour does not reliably work. Here is a better trick: before folding the berries in, spoon a little plain batter into the bottom of each muffin cup. Then fold the blueberries into the rest of the batter and spoon that on top. The plain batter acts as a cushion and keeps the berries suspended. Honestly, though, a few berries settling to the bottom just means more blueberry in every bite.

Variations

Lemon blueberry muffins: add the zest of one lemon to the batter with the milk.
Streusel or crumb topping: instead of the sugar top, add a simple streusel of flour, butter, and brown sugar.
Blueberry walnut: fold in ½ cup chopped walnuts with the berries.
Dairy-free: use a non-dairy milk. The muffins work with everything from whole milk to plant milks.
Wild blueberries: smaller wild blueberries pack even more berry flavor and more berries per muffin.

Make ahead & storage

How to store: keep the cooled muffins covered on the counter for about 3 days.
To freeze: place in a freezer bag and freeze up to 2 months. Thaw at room temperature, and take care not to overheat if thawing in the microwave, or they can turn hard.

Gluten-Free 1:1 All-Purpose Flour, 4 lb.

We've Got Answers

Yes. Fresh or frozen both work, and you do not need to thaw frozen berries first. Fold them in straight from the freezer. The batter will get quite thick, which is normal.

Spoon a little plain batter into the bottom of each muffin cup before adding the berry batter on top. That cushion keeps the blueberries suspended better than tossing them in flour.

Keep them covered on the counter for about 3 days, or freeze them in a bag for up to 2 months and thaw at room temperature.

Can I make them dairy-free?

Yes, they are gluten-free, made with GFCO-certified Pamela's All-Purpose Flour Artisan Blend. The blend already contains guar gum, and we add a ¼ teaspoon of xanthan for a little extra structure.