Giant Gluten-Free Eggless Blueberry Muffins – Moist & Fluffy

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These gluten free blueberry muffins deliver that bakery-style experience at home — tender, slightly dense, and sweet enough to pair perfectly with coffee or tea.

There’s something comforting about starting the day with a warm jumbo muffin and a good book. I aimed to recreate the soft, bakery-style texture in a gluten free and eggless version, and this recipe is the result. If you’ve enjoyed my other muffin recipes, this one fits right in.

Muffins and quick breads are fun to bake because they’re straightforward and forgiving, and there are plenty of ways to customize them.

Why You’ll Love This Recipe…

• Simple to make — the steps are easy to follow even if the ingredient list looks long.
• Versatile — great for breakfast, dessert, or an anytime snack.
• Flexible size — the recipe is written for jumbo bakery-style muffins but can be scaled to 12 standard muffins; see the recipe notes for bake time adjustments.

What You’ll Need…

How To Make Jumbo Blueberry Muffins From Scratch…

Start by whisking the dry ingredients together in a large bowl. In a separate bowl, combine the melted and cooled butter with the granulated sugar. Stir until combined.

Add the prepared egg replacer, vanilla, and buttermilk to the butter-sugar mixture. Pour the wet ingredients into the dry ingredients and mix gently until just combined — avoid overmixing. Fold the blueberries in carefully so they don’t break and release extra juice.

Spoon the batter into a greased or lined jumbo muffin tin, filling each cup to the top. Bake at 425°F for 5 minutes, then, without removing the pan, lower the oven temperature to 350°F and continue baking for about 25–30 minutes, until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for at least 10 minutes before removing.

Tips For Making Gluten Free Blueberry Muffins…

• If possible, weigh the flour. Measuring by weight ensures consistent results — this recipe uses 296 grams of gluten free flour blend.
• Use frozen blueberries straight from the freezer (do not thaw) to avoid excess moisture. If using fresh berries, rinse and pat dry.
• Bring the melted butter to room temperature before mixing with sugar to prevent seizing or uneven texture.
• Mix just until combined. Overmixing develops structure in regular flour-based batters and can make muffins tough; the same applies here.

Ingredient Substitutions…

• You can likely make these vegan by substituting a plant-based butter and using a non-dairy milk to make a DIY buttermilk. (I haven’t tested this variation.)
• To make a quick DIY buttermilk, add 1 tablespoon white vinegar to a liquid measuring cup and fill to 1 cup with whole milk (or a non-dairy alternative). Let it sit for a few minutes, then stir and use as directed.
• If you don’t need to avoid eggs, 1 whole egg can replace the egg replacer — follow normal mixing guidance when doing so.

Can I Freeze Blueberry Muffins?

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

Did you make these jumbo blueberry muffins? Leave a comment or tag the recipe creator on social media and share your results!

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