Brown Butter Blueberry Muffins Gluten-Free

Café style Blueberry Muffins that are made with a blend of gluten-free flour, fresh juicy blueberries, brown butter and topped with sugar for a crunchy finish.

Café Blueberry Muffins at Home

This recipe was inspired by the café blueberry muffins that you see in the window when ordering your drink. These muffins are gluten-free but still extremely fluffy and sweet. They are made with simple ingredients and make for the perfect treat to enjoy with your morning cup of coffee.

I love prepping recipes like this early in the week, so that way I have something homemade on hand for a quick breakfast or mid-day snack. Although this recipe uses a gluten-free flour blend, you can indeed use regular flour if you don’t follow a gluten-free diet.

Ingredients in blueberry muffins

You won’t need any fancy equipment or ingredients to make these fluffy blueberry muffins. Grab the simple ingredient list below and let’s get baking:

brown butter- browning the butter creates not only a lovely aroma, but a beautiful nutty flavor that just takes this muffin recipe to a new level.

sugar- we are using cane sugar to sweeten up these muffins, my favorite brand is Wholesome Sweeteners, but feel free to use any type of cane sugar.

eggs- I used pastured raise eggs for this recipe, we will need two. This is what’s going to help create that fluffy and light texture.

vanilla extract and cinnamon- will add flavor to these blueberry muffins.

greek yogurt– will help keep these brown butter blueberry muffins moist and fluffy. I used plain greek yogurt, but you may use any type of greek or non-dairy yogurt here. It will work the same.

almond milk– we will use about 1/2 cup of almond milk for this recipe. You may substitute any type of milk or nut-milk alternative here.

dry ingredients- 1:1 gluten-free flour blend, my favorite is from Bob’s Red Mill, salt and baking powder.

How To Make Brown Butter

What takes these blueberry muffins from classic to extraordinary is simply browning the butter. This step is optional, but I highly encourage it! It adds a lovely nutty flavor, only take a few extra seconds and will make your home smell amazing!

  1. Preheat a medium saucepan over medium heat and then add in salted butter. You can also use unsalted if you prefer, but then i’d recommend adding in additional salt to balance out the flavors.
  2. Once the butter is melted, stir frequently and watch closely. The butter is brown quickly and you don’t want it to burn.
  3. Butter will start to foam (if using salted), keep a close eye on it and once it starts to turn brown and you see a formation brown specs on the bottom of the pan- it’s ready.
  4. Remove from heat and immediately pour into a different bowl to prevent it from burning, make sure you scrape off all the excess brown specs, that’s where all the flavor is!
  5. Let the butter cool slightly (5-10 minutes) before using.

If you don’t want to use brown butter, you can simply skip this step and just use melted butter. You can melt it on the stovetop or in the microwave.

other blueberry recipes to try:

Brown Butter Blueberry Muffins Gluten-Free

Café style Blueberry Muffins that are made with a blend of gluten-free flour, fresh juicy blueberries, brown butter and topped with sugar for a crunchy finish.
15 minutes
35-40 minutes
Author - Hannah


  • 1/2 cup brown butter
  • 1/2 cup cane sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon 
  • 1/2 cup greek yogurt
  • 1/2 cup almond milk
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 1/4 cups 1:1 gluten-free flour blend
  • 2 cups blueberries + 2 Tbsp gluten-free flour
  • 2 tsp sugar for the top of the muffins, optional but encouraged


  • 1 cup brown butter
  • 1 cup cane sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 cup greek yogurt
  • 1 cup almond milk
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 4 1/2 cups 1:1 gluten-free flour blend
  • 4 cups blueberries + 4 Tbsp gluten-free flour
  • 4 tsp sugar for the top of the muffins, optional but encouraged


  • 1+ 1/2 cup brown butter
  • 1+ 1/2 cup cane sugar
  • 6 eggs
  • 3 tsp vanilla extract
  • 1+ 1/2 tsp cinnamon
  • 1+ 1/2 cup greek yogurt
  • 1+ 1/2 cup almond milk
  • 3 tsp baking powder
  • 2 tsp salt
  • 6 3/4 cups 1:1 gluten-free flour blend
  • 6 cups blueberries + 1/3 cup gluten-free flour
  • 6 tsp sugar for the top of the muffins, optional but encouraged






9 muffins

18 muffins

27 muffins


Preheat oven to 375F and line a muffin tin with parchment paper or muffin liners. 

Brown the butter on the stovetop, see notes above for directions. Let cool for 5-10 minutes before using.

When ready, in a large mixing bowl, mix together the brown butter and sugar until well combined. Then add in the eggs and whisk for about 30 seconds, or until ingredients are well incorporated.

Add in the vanilla extract and cinnamon and mix once more. 

Then, mix in the greek yogurt and almond milk. Set aside.

In a separate bowl, combine gluten-free flour, baking powder and salt. Then, add the dry ingredients to wet and using a spatula mix together until almost combined. Set aside.

Toss the fresh blueberries with 2 tbsp of gluten-free flour and then fold them into the batter. Batter will be thick.

Scoop batter into liners and fill about 3/4 of the way to the top. Sprinkle 2 tsp of sugar evenly amongst the muffins and then bake for 35-40 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean.


Muffins are best stored in an airtight container on the counter and enjoyed within 3-4 days or the fridge and enjoyed within 6-7 days.

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