Jumbo Gluten-Free Eggless Blueberry Muffins

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These gluten free blueberry muffins deliver bakery-style flavor and texture right at home. Soft, slightly dense, and just sweet enough, they make a perfect companion to coffee or an afternoon read.

I love a morning that begins with a warm, jumbo muffin and a hot cup of coffee. These muffins are modeled on that bakery-style experience: large, tender, and full of juicy blueberries in every bite. The recipe is eggless and gluten free, and it produces consistent results whether you bake the jumbo version or make standard-sized muffins.

Muffins and quick breads are some of the easiest baked goods to customize, and this gluten free blueberry muffin recipe is a flexible base you’ll return to again and again. The process is straightforward and the ingredients are easy to source.

Why you’ll love this recipe

• Easy to make with simple steps and accessible ingredients.
• Perfect for breakfast, brunch, dessert, or snacks.
• Flexible scaling: this yields 6 jumbo bakery-style muffins or 12 standard muffins with a small adjustment to baking time.

What you’ll need

How to make jumbo blueberry muffins from scratch

Start by preheating your oven and preparing a jumbo muffin tin. Combine the dry ingredients in a large bowl so they’re evenly distributed. In a separate bowl, stir the melted and cooled butter together with sugar until smooth. Add the prepared egg replacer and vanilla, then whisk in the buttermilk to form the wet mixture.

Pour the wet ingredients into the dry ingredients and gently mix until just combined — overmixing will make the muffins tougher. Carefully fold in the blueberries, keeping the batter light and aerated.

Spoon the batter into the prepared muffin cups, filling each one to the top for jumbo, bakery-style domes. Bake at a high temperature for a brief period to promote oven spring, then lower the heat to finish baking through. Allow the muffins to rest for at least 10 minutes in the pan before transferring them to a wire rack to cool completely.

Tips for success

• Weigh the flour when possible. For consistency with gluten free blends, 296 grams of flour produces the best texture.
• If using frozen blueberries, keep them frozen until you fold them into the batter so they don’t release extra moisture. If using fresh berries, gently pat them dry after rinsing.
• Let the melted butter cool to near room temperature before mixing with the sugar to avoid partially cooking other ingredients.
• Mix just until combined. Overmixing can produce dense, gummy muffins.

Ingredient substitutions

• To make the recipe dairy-free or vegan, swap in non-dairy butter and use a non-dairy milk to make a DIY buttermilk substitute.
• DIY buttermilk: add 1 tablespoon white vinegar to a measuring cup, then fill to 1 cup with whole milk (or a non-dairy milk). Let sit for a few minutes before using.
• If you do not need the recipe to be eggless, 1 large egg can replace the egg replacer in most cases.

Can I freeze blueberry muffins?

Yes. These muffins are best fresh, but you can freeze them for up to one month. Place completely cooled muffins in an airtight container or resealable bag, then thaw at room temperature before serving.

Did you make these jumbo blueberry muffins? Leave a comment or tag your photos with the recipe name on social media to share your results.

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