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a blueberry muffin set on a brown table with honey dripping down it.

Gluten-Free Blueberry Mascarpone Muffins

  • Author: Lauren
  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 5 mins
  • Yield: 12 standard muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free


Tender and packed with flavor, this recipe for gluten-free blueberry muffins blows all others out of the water! You’d never know these were gluten free. Almond extract adds an added dose of flavor, but feel free to use vanilla instead.


  • 2 ½ cups (11.4 ounces) 1:1 gluten free flour blend
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 3 large eggs
  • ¾ cup sugar
  • ½ cup mascarpone cheese
  • ¼ cup buttermilk
  • ¼ cup olive oil
  • 1 teaspoon minced lemon zest
  • ½ teaspoon pure almond extract or vanilla extract 
  • 1 ½ cups fresh blueberries
  • 1 tablespoon turbinado or demerara sugar


Heat oven to 375°F (190ºC) with rack set in middle position. Grease a standard 12-cup muffin tin or line cups with paper liners. 

Whisk together flour, baking powder, and salt in a large bowl, set aside.

Whisk eggs and sugar together until frothy, about 30 seconds.

Whisk together mascarpone, buttermilk, oil, zest, and almond extract until smooth; whisk into egg mixture.

Pour wet mixture into flour mixture and stir until just combined. Fold blueberries into the batter then let stand at room temperature for 30 minutes.

Divide batter among greased muffin cups (about ⅓ cup per muffin) and sprinkle tops with turbinado sugar. Bake muffins until tops are golden brown and a toothpick inserted in center comes out clean, 22–25 minutes.

Let muffins cool in cups 10 minutes, then turn out onto a wire rack and cool 5–10 minutes more.


Letting the batter rest 30 minutes is important for hydrating the flour and creating structure. Any longer and the muffins will become too tough, any shorter and the muffins will taste “grainy” when cooled.

Storage: These muffins are most tender when eaten still slightly warm. Store leftovers in a resealable plastic bag for up to 3 days. When ready to eat, reheat in a 300° oven for 5–10 minutes.

For longer storage: individually wrap  muffins in plastic wrap and foil; place in a resealable plastic bag and freeze for up to one month. Defrost at room temperature or in the microwave at half power for a couple of seconds. To serve warm, reheat in a 300° oven for 5–8 minutes.


  • Serving Size: 1 muffin
  • Calories: 229
  • Sugar: 15g
  • Sodium: 136mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 52mg

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