These moist gluten free blueberry chocolate chip muffins are the perfect kid-friendly dessert! This easy gluten free muffin recipe brings together juicy blueberries and decadent chocolate chips for the perfect marriage of flavors to satisfy any picky eater.
Attention, dessert enthusiasts and parents of picky eaters! If there is one muffin my toddlers go crazy for, demand over and over again, and beg to eat even straight from the freezer, it's my berry-studded, moist blueberry chocolate chip muffin – the ultimate kid-friendly dessert! The fact that it's gluten-free is a bonus for those of us with celiac or gluten intolerance, but it has such a perfect crumb that no gluten eater can discern this.
Imagine sinking your teeth into a tender, gluten-free muffin bursting with juicy blueberries and high-quality chocolate chips. Chocolate and blueberries go very well together, and the high topping content makes this the most moist muffin I ever made. No more tough muffins that taste like cornstarch! And the best part? These muffins are so easy, you won't stop at just one serving.
I love my gluten-free chocolate chip muffins, and my sister is a big fan of the gluten-free blueberry muffins. But I crafted this easy gluten-free muffin recipe with one mission in mind – to create a dessert that kids will love while catering to the dietary needs of those with gluten intolerance or celiac disease. It's the perfect solution for parents who want to treat their little ones to delicious muffins while ensuring their dietary restrictions are met.
These chocolate chip blueberry muffins prove that gluten-free desserts can be as moist, flavorful, and downright delicious as their traditional counterparts. These muffins were inspired by Katarina Cermelj's excellent gluten-free baking book, Baked to Perfection. Whether you're serving them as an afternoon snack, a lunchbox surprise, or a weekend treat, these chocolatey muffins are bound to bring smiles and satisfy even the pickiest eaters.
Why you're going to love blueberry chocolate chip muffins
These gluten-free muffins are an amazing treat for those who have gluten intolerance or celiac disease. Not only do these homemade muffins alleviate any symptoms of gluten sensitivity, but they are also incredibly delicious! Here are some reasons why I know you are going to love them:
- Bursting with Juicy Blueberries: Chocolate chip muffins are moist on their own, but once you add in the berries, you get an easy muffin recipe that is bursting with juiciness. These muffins are loaded with plump, juicy blueberries that add a burst of fruity goodness in every bite.
- Decadent Chocolate Chips: I love using high-quality, dary chocolate chips and fresh blueberries to create the perfect balance between fruity and chocolaty flavors.
- Irresistably Moist Texture: Enjoy these muffins' moist and tender texture, ensuring a satisfying bite every time.
- Kid-Friendly Delight: These muffins are a hit among children, making them the perfect treat to please even the pickiest eaters.
- Gluten-Free Goodness: Savor these muffins without worrying about gluten intolerance or celiac disease, nor worrying about chalky texture.
- Easy to Make: Whip up a 12-cup muffin batch with minutes of prep, thanks to the easy gluten free muffin recipe that requires minimal preparation time.
- Versatile Anytime Treat: Whether it's breakfast, snack time, or dessert, these muffins are a versatile delight that can be enjoyed at any time of the day.
- Perfect for Sharing: Impress your friends and family by sharing these scrumptious muffins at gatherings, parties, or potlucks.
- Healthier Option: These muffins can be made with healthier ingredients, such as using whole wheat flour or reducing the amount of sugar, making them a guilt-free indulgence.
- Freezer-Friendly: Make a big batch and store them in the freezer for future cravings, ensuring you always have a delicious treat on hand.
Ingredients
- AP gluten-free flour - I like King Arthur gluten free 1:1 blend, Bob's Red Mill 1:1 Gluten Free Flour, or the Thomas Keller Cup4Cup blend.
- Almond flour
- Brown sugar
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Milk
- Plain yogurt
- Eggs
- Vanilla extract
- Dark chocolate chips - you can also use mini chocolate chips
- Blueberries - use fresh or frozen blueberries. Frozen berries will need a bit longer to bake.
See recipe card for exact quantities.
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowls
- Spatula
- handheld mixer
- Standing mixer
- Muffin tin
- muffin liners
How to make these gluten free chocolate chip muffins
Preparation:
To begin, preheat your oven to 375 ºF and place the oven rack in the middle position. Line a 12-hole muffin pan with paper liners.
Mixing the Dry Ingredients:
Whisk together the gluten-free flour, almond flour, brown sugar, baking powder, baking soda, xanthan gum, and salt in a large bowl. Add the softened butter to the dry ingredients and use a hand or standing mixer to mix the batter until the mixture resembles breadcrumbs.
Creating the Batter
Add the wet ingredients—milk, yogurt, eggs, and vanilla extract—into the butter and flour mixture. Whisk all the ingredients together until a thick, smooth batter forms, ensuring no flour clumps.
Filling the Muffins
Add 1 tablespoon of the gluten-free muffin batter to the bottom of each muffin liner. Set aside 2 tablespoons of each topping. Fold the blueberries and chocolate chips into the main batter and stir well, ensuring they are evenly distributed. Divide the remaining batter equally among the muffin liners, filling them up to the brim for standard muffins or creating a small mound above for jumbo muffin tops. Sprinkle the reserved berries and chocolate chips on top, and top each muffin with a pinch of sugar for a crunchy muffin topping.
Baking and Cooling
Place the muffins in the preheated oven and bake them at 375 ºF for approximately 20-22 minutes (or slightly longer if using frozen blueberries). Keep an eye on them until they rise, turn golden brown, and a toothpick inserted comes out clean or with a few moist crumbs. Once baked, allow the muffins to cool in the pan for 5 minutes, then transfer the cooled muffins to a wire rack to cool completely.
Storage
Store gluten-free muffins in an airtight container in a cool, dark place for 4 days. You can freeze any leftovers (or a second batch of this wonderful recipe, because who are we kidding, there won't be any leftovers!) in a freezer-safe container or freezer bag for up to 4 months to avoid freezer burn. You can bring the muffins back to room temperature in the fridge overnight, or heat them up in the oven straight from the freezer for 10 minutes at 300F.
Top Tips
Don't skimp on flavor - gluten-free doesn't have to mean taste-free. Instead, pile on the berries and experiment with adding natural sweeteners and spices like cinnamon or nutmeg for that extra oomph.
Don't be afraid to mix up your flours - go for a combo like almond flour, oat flour, and buckwheat flour for a texture that will blow your taste buds away.
Don't forget to grease your tin or use muffin liners - I mean, have you ever tried to pry a gluten-free muffin out of a stubborn tray? Believe me, it ain't easy.
Keeping it cool - If you want your muffins to soar to new heights and flaunt a beautifully rounded top, keep those ingredients chilled and ready for action.
Avoid overmixing - Don't get too hasty with the mixing and risk serving up some rock-hard muffins.
Don't go all the way - When it comes to filling those little cups of deliciousness, strive for a two-thirds full status and trust the specified bake time to get you to muffin perfection. Easy peasy, muffin squeezy!
Sprinkle muffins with white sugar right before baking to give them a crunchy, glossy topping.
How do you keep your muffins from getting dense?
To start, combine the dry and wet ingredients for your muffin batter. Add just the right amount of baking powder and baking soda - too much will cause your muffins to rise too high and overflow. Too little and your muffins will be dense. Gently mix the batter just until smooth and no lumps remain. Be careful not to overbeat. When you bake the muffins, resist opening the oven door to peek. This will cause them to deflate. Your gentle care in mixing and baking will reward you with light, fluffy muffins!
How do you stop blueberries from sinking to the bottom of the muffins?
What's the solution to preventing chocolate chips and blueberries from sinking to the bottom of the muffin tin? Some people roll the blueberries in flour, but I find that it's best to spoon a small amount of batter with no chocolate chips or blueberries into the bottom of every muffin cup and then incorporate the toppings into the mixture. Once you've filled the muffin tins with the remaining batter, lightly press some chocolate chips and berries onto the top of the muffin. Now, your gluten-free muffins will taste great and look amazing without a single sunken topping.
How to turn this muffin recipe vegan?
To make this blueberry chocolate chip muffin recipe without the use of animal products or any gluten, you can easily switch up a few of the ingredients. Don't worry, the process of creating these vegan treats is hassle-free - you just need to replace regular milk with almond milk, butter with coconut oil, and opt for dairy-free, vegan yogurt, and chocolate chips. Voila! You now have your very own batch of gluten-free vegan blueberry chocolate chip muffins.
More muffin recipes:
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Moist gluten-free blueberry chocolate chip muffins
Equipment
Ingredients
- 2 â…“ cups gluten-free flour 280g
- 12 tablespoons almond flour ¾ cup + + 1 tablespoon, or 80g
- ¾ cup brown sugar 150g
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick + 1 tablespoon unsalted butter, softened 130g
- ½ cup + 1 ½ tablespoon milk 140mL
- ½ cup + 1 ½ tablespoon yogurt 140g
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- ½ cup dark chocolate chips
- ½ cup blueberries fresh or frozen
Instructions
- Preheat the oven to 375 ºF and position the rack in the middle of the oven.
- Line a 12-hole muffin tin with paper liners.
- In a large bowl, combine gluten-free flour, almond flour, brown sugar, baking powder, baking soda, xanthan gum, and salt.
- Add butter to the dry ingredients and mix with a hand or standing mixer until the mixture resembles breadcrumbs.
- Gradually add the milk, yogurt, eggs, vanilla extract to the butter-flour mixture and whisk until a thick, smooth batter forms without flour clumping.
- Add 1 tablespoon of the gluten free muffin batter to the bottom of each muffin liner. This will help prevent the chocolate chips and blueberries from sinking all the way to the bottom.
- Stir in chocolate chips and blueberries into the batter, reserving some for sprinkling on top, until evenly distributed.
- Divide the rest of the batter equally into the muffin pan, filling each muffin case to the brim for standard muffins or creating a small mound above the edge for jumbo muffins.
- Sprinkle with the reserved extra blueberries and chocolate chips, and add a little sugar on top to create a streusel topping.
- Bake at 375 ºF for 20-22 minutes until the muffins rise, turn golden brown, and a toothpick comes out clean or with a few moist crumbs. Check the muffins after 20 muffins by inserting a toothpick in the middle.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.
Nutrition
About Ksenia
Welcome to At The Immigrant's Table! I blend my immigrant roots with modern diets, crafting recipes that take you on a global kitchen adventure. As a food blogger and photographer, I'm dedicated to making international cuisine both healthy and accessible. Let's embark on a culinary journey that bridges cultures and introduces a world of flavors right into your home. Read more...
Penelope says
So good.
We love blueberry muffins in our house but we also love choc chip muffins, so the idea of combining them was such fun.
I made these tonight and the kids loved them.
They were really easy to make and the instructions were easy to follow.
Thank you
Sage Scott says
I've had blueberry muffins, and I've had chocolate chip muffins, but I've never had the two together. I've sooooo been missing out! My daughter asked me to make another batch after two bites!
Lexie says
My dad was put on a gluten free diet. He asked me to make him a gluten free muffin, so I made your recipe. My dad loved the gluten free blueberry chocolate chip muffins and asked me to make them again for him.