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–+ servings

Easy Gluten-Free Blueberry Muffin Recipe | Summer Favorite!

These gluten-free blueberry muffins are sweetened naturally with maple syrup and brown sugar, given a tender crumb with a mix of sour cream and avocado oil, and brightened with lemon zest for that fresh-from-the-bakery flavor. They rise beautifully, hold together well, and truly taste like the real deal—moist, light, and full of flavor.
Prep Time 20 minutes
Cook Time 15 minutes
Serving Size 12 muffins

Ingredients

  • 1 3/4 cups gluten-free flour blend – I use Arrowhead Mills which works well for baking.
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon xanthan gum or guar gum
  • 1/2 teaspoon salt
  • 1/3 cup pure maple syrup room temperature
  • 1/3 cup packed brown sugar
  • 2 large eggs room temperature
  • 1/2 cup avocado oil
  • 1/2 cup sour cream room temperature
  • 1/3 cup whole milk room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries chopped – Chopping helps distribute the berries evenly throughout the muffins and avoids sinking. You can use frozen blueberries, but I prefer fresh!
  • Zest from one lemon plus juice from half
  • Raw sugar for sprinkling

Instructions

  • Preheat the oven to 425°F (218°C). Line a standard 12-cup muffin tin with parchment paper liners – these prevent sticking and help the muffins lift cleanly from the pan.
  • In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, xanthan gum or guar gum (if using), and salt until well combined. This ensures the leavening agents are evenly distributed throughout the batter. Set aside.
  • In a separate medium bowl, whisk together the maple syrup and brown sugar until smooth. Add in the eggs, one at a time, and mix until well incorporated. Stir in the avocado oil, sour cream, whole milk, and vanilla extract, mixing until the mixture is smooth and cohesive.
  • Pour the wet ingredients into the bowl with the dry ingredients. Use a whisk or spatula to gently mix until just combined. Do not overmix – a few lumps are okay and help keep the muffins tender.
  • Gently fold in the chopped blueberries, lemon zest, and lemon juice using a silicone spatula. Mix just until evenly distributed.
  • Using a standard muffin scoop or large spoon, scoop the muffin batter and divide the batter evenly among the prepared muffin cups. Each cup should be filled about 3/4 full. Sprinkle a pinch of cane sugar on top of each muffin for a golden, lightly crisp top.
  • Bake muffins at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) without opening the oven door. Continue baking for an additional 15–17 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
  • Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!