Gluten-free Blueberries and Cream Mall Muffins

Sometimes there is no need to write anything, barely an introduction to what my son described as the best Blueberry muffins – “Don’t tell me that these are gluten-free, mom! Unbelievable…”

The original recipe came from Marcy Goldman, A Passion for Baking. I found it among my searches and thought that it was well worth it to adapt to my gluten-free baking. Using the tulip baking cups allow me to pack more batter in them and thus makes the muffins a little bigger than usual.


Gluten-free Blueberries and Cream Mall Muffins

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Recipe by Simona Gluten-free Course: Recipes, BreakfastDifficulty: Easy
Prep time


Cooking time




  • 450 gr 450 Granulated sugar – 2 1/4 cups

  • 100 gr 100 Vegetable oil – 1/2 cup

  • 113 gr 113 Unsalted butter, melted – 1/2 cup

  • 4 large 4 Eggs

  • 1 Tbsp 1 Vanilla extract

  • 2 drops 2 lemon oil – optional

  • 624 gr 624 Simona’s Flour Mix – 4 cups

  • 1 Tbsp 1 Baking powder

  • 1/4 tsp 1/4 Baking soda

  • 1/2 tsp 1/2 Salt

  • 227 gr 227 Buttermilk – 1 cup

  • 114 gr 114 Sour cream – 1/2 cup

  • 2 Tbsps 2 Vegetable glycerin

  • 350 gr 350 Blueberries – 2 cups

  • 2/3 Tbsps 2/3 Demerara sugar, for sprinkling


  • Preheat oven to 425 degrees F. Line two 12 muffin pans with muffin liners – I like to use the tulip baking cups. You should have 18 to 24 muffins, depending on how much batter you use for each muffin.
  • In a large bowl mix sugar with oil and butter. Briskly add eggs, vanilla, and the lemon oil, if using.
  • Fold in 4 cups flour, baking powder, baking soda and salt. Blend well.
  • In a small bowl, mix together buttermilk, sour cream, and glycerin. Add to the flour mixture and blend well. Gently fold in berries with a spatula, trying not to break them apart.
  • Using a medium cookie scoop, scoop a very large amount of batter into prepared muffin cups, loading them as full as you can. You need almost a scoop and a half of batter per cup. Dust tops of muffins with Demerara sugar.
  • Bake 15 minutes at 425 F, then reduce oven temp to 350 F and bake until muffins are golden brown and spring back when gently pressed with fingertips, about 12 to 16 more minutes. Let cool 5 minutes before removing from pan.

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