Bakery-Style Blueberry Muffins| Gluten-free

These are the absolute best blueberry muffins I’ve ever tasted!

This was actually just a random experiment I decided to indulge in on a nice hot day (actually the worst days to bake but for some reason, my body was prepared to take on the challenge). And I don’t regret it!

I recently bought some muffin pans (finally), but not just any muffin pans — “Texas-style muffin pans.” Or so the label said which I bought in an Australian store. Didn’t even know “Texas-style” muffins were a thing? Anyway, I was super excited about them, so I thought what better way to break them in than with a classic blueberry muffin?

To be honest, I did not expect much from these muffins given that I was also trying to make spaghetti at the same time. And we all know that multi-tasking (a controversial topic for another day) rarely ends well especially when it involves cooking. But surprisingly I didn’t burn anything or accidentally swap ingredients. Where’s my award?

The best part was when I broke the freshly baked muffin apart to see it filled with so many yummy blueberries! This recipe is so surprisingly easy so I suggest you get onto it like right now. Yes, I mean now. I can bet you no one will know it’s even gluten-free.


  • 2 cups gluten-free self-raising flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/4 cup caster sugar
  • 2 eggs
  • 3/4 cup lactose-free milk
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 375 grams fresh blueberries (3 of the small containers)


  1. Preheat oven to 375ºF (190ºC).
  2. Cream butter with a stand mixer. Add in sugar and mix well.
  3. Keep mixing while adding in one egg at a time. Add vanilla extract.
  4. In a separate bowl, mix the flour, salt, and baking powder together. Add the flour mixture to the butter mixture alternating with the milk. Mix well.
  5. Crush 125 grams of blueberries in a small bowl and add to the muffin batter. Mix thoroughly. Then add the rest of the fresh blueberries to the batter.
  6. Mix well and scoop batter into lined or greased muffin pans. Sprinkle with some caster sugar over the top of each muffin.
  7. Bake for 30 minutes. Let cool and enjoy!


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