Moist GF Blueberry Muffins

The best moist gf Blueberry Muffins are bursting with fresh blueberries and are soft and moist on the inside. The top is sprinkled with raw sugar. These are not overly sweet and are so easy to make. Once you try these muffins, you will never want to try another blueberry muffin recipe. This recipe is simple and will become a family favorite.

I can tell you from personal experience that I have tried so many blueberry muffin recipes. This one is my favorite. First off, my recipe is loaded with fresh blueberries. I try to buy the largest blueberries I can find. Secondly, these muffins are so moist. You can taste the hint of buttermilk and sour cream, without it being over-powering. When the muffins come out of the oven, I cannot wait to eat one with butter while it’s still warm.

The best moist gf blueberry muffins are easy to make too. Forget the box mixes. This recipe can be made from scratch with basic pantry staples. Another benefit is that you do not need any fancy or special equipment. I prefer fresh blueberries whenever possible, but you can definitely use frozen blueberries if that’s what you have on hand.

DO YOU NEED ANY SPECIAL EQUIPMENT TO MAKE THIS RECIPE?

All you need to make these blueberry muffins are a muffin pan, two mixing bowls, and a hand mixer or a stand mixer. This recipe comes together so quickly. If you like my best moist gf blueberry muffin recipe, check out my gluten free apple bread recipe.

Tossing the blueberries with a dab of flour prevents them from sinking to the bottom. I use a cup and a half of fresh blueberries. If I’m eating a muffin, I want to taste blueberries in every bite.

Sprinkling raw sugar or regular white sugar yields deliciously sweet muffin tops. For baking muffins, I recommend using this sturdy muffin pan. I always use disposable baking cups and spray with butter non stick cooking spray. Clean up with this muffin pan is a breeze.

Here’s what you’ll need to make this Best moist GF Blueberry Muffins:

Wet Ingredients-

• 2 Large Eggs
• 1/2 Cup full fat Sour Cream
• 1/4 cup Vegetable Oil
• 1/2 Cup Buttermilk
• 1/2 Cup unsalted Butter (softened)
• 1 Tbsp Vanilla
• 1 1/2 Cup Fresh Blueberries

Make sure all the wet ingredients are room temperature.

Dry Ingredients-

• 1 3/4 Cup GF Flour ( I use Cup 4 Cup)
• 3/4 Cup Granulated Sugar
• 1/4 Cup Brown Sugar ( I used light)
• 1/4 Tsp Salt
• 2 Tsp Baking Powder
• 1 Tsp Baking Soda

HOW TO MAKE THE BEST MOIST GF BLUEBERRY MUFFINS

Preheat oven to 375 degrees F. Line the muffin pan with disposable baking cups. After lining the muffin pan, lightly spray each with non stick spray butter flavored spray. Make sure the non stick spray is GF.

Beat the softened butter and granulated and brown sugar together until fully combined and smooth for about 2 minutes on high.

On medium speed, add the eggs one at a time, beating well after each addition. Make sure the eggs are room temperature. Beat in sour cream and vanilla on medium speed until combined.

With the mixer on low, add the dry ingredients slowly and add the vegetable oil and buttermilk into the wet ingredients, and beat until no flour pockets remain. Fold the blueberries into the batter. To prevent the blueberries from sinking, toss the blueberries lightly with flour. This helps them stay and not sink into the bottom of the batter.

Fill the muffin cups to the top of the liner. I add a few extra blueberries to to the top of the batter. I then sprinkle raw sugar on the top to provide a little crunch and sweetness.

Put in the oven at 375 until golden and done. Mine took 25 minutes. You can test to see if the blueberry muffins are done by inserting a toothpick in and if it comes out clean, the muffins are ready. Let them cool for 10 minutes and then put muffins on a wire rack to finish cooling. Then enjoy with some jam or butter.

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