Low Sugar Gluten Free Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

Fresh blueberries burst through every bite of these tender, golden-domed muffins, folded into a soft batter and baked until the tops turn craggy and deep gold. A touch of sour cream keeps the crumb rich and moist, while vanilla rounds out the flavor with warmth. Each muffin bakes up tall and bakery-style, with juicy pockets of fruit in every forkful. These come together in one bowl with minimal fuss, making them an easy grab-and-go breakfast or afternoon treat. They're a solid pick for an added sugar free kitchen, so you can enjoy that classic bakery texture without any second-guessing.

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Ingredients

12 servings

2 cups gluten free flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 large eggs
½ cup unsalted butter, melted and cooled
¾ cup whole milk
¼ cup sour cream
1 tsp vanilla extract
1 ½ cups fresh blueberries
1 tbsp gluten free flour, for tossing blueberries
2 tbsp granulated sugar, for topping
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
2
In a large bowl, whisk together the 2 cups gluten free flour, baking powder, baking soda, salt, and 3/4 cup granulated sugar until evenly combined.

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