This simple recipe for gluten free blueberry muffins is one you’ll reach for frequently. They’re easy to make and come together quickly! Perfect for weekend family breakfasts!

If you follow me on Instagram, you’ve probably seen in my stories that I’ve been doing a lot of muffin recipe testing. I’ve been on a quest to create the perfect recipe for gluten free blueberry muffins and gluten free lemon poppy seed muffins.
Blueberry muffins are kind of my thing. I love all kinds – mini blueberry muffins, blueberry crumb muffins, blueberry almond muffins, and even grain free blueberry muffins. That’s a lot of blueberry muffin options I have in my arsenal but none of them are “the one” I’ve been trying to replicate from my childhood.
We didn’t have muffins very often when I was growing up but occasionally, my dad would make blueberry muffins to have with scrambled eggs. They’re probably my favorite muffins ever.
They were slightly crisp on the outside and had this amazing cinnamon flavor and topping. The recipe my dad thought he used to use called for dipping the baked muffins in melted butter and then in sugar.
Since the extra butter and cinnamon step isn’t something that he would have done, we both think he maybe sprinkled cinnamon sugar on top before baking. His recipe also called for 1/2 teaspoon of “spice” so for this gluten free blueberry muffin recipe, I added 1/2 teaspoon of cinnamon...