Tender, bakery-style Gluten-Free Blueberry Cupcakes bursting with juicy blueberries and finished with hints of vanilla.
Today I’m sharing with you one of my favorite recipes, Gluten-Free Blueberry Cupcakes! Anyone who loves a gluten-free blueberry treat will swoon over these gluten-free cupcakes.
You’ve probably heard me say a hundred times now that I like simple recipes. Most people don’t think of making cupcakes from scratch as simple, but I assure you, these gluten-free blueberry cupcakes are as simple as they come.
I started with my favorite Gluten-Free Vanilla Cupcakes recipe and added blueberries. The blueberries add an incredible and fresh flavor to an already delicious gluten-free cupcake, making it a desirable gluten-free dessert.
You can use fresh or frozen blueberries in this gluten-free blueberry cupcake recipe. I don’t add lemon to this particular recipe, but you could always add in some lemon zest if desired or use lemon extract in place of the vanilla extract.
Because you can use fresh or frozen blueberries in this gluten-free blueberry cupcakes recipe these cupcakes can be made any time of year. Every time I make these gluten-free blueberry cupcakes people flock to them.
There are a couple of best practices to getting the right texture with these gluten-free blueberry cupcakes. First, you have to follow the recipe. So many people comment on recipe posts saying that they made a ton of substitutions and the recipe didn’t turn out.
Please follow the recipe, learn how it works, then modify. If I have tested this gluten-free blueberry cupcake recipe with substitutions, I would mention it in the recipe card below. Other than the dairy substitute, I haven’t tried other substitutes in this recipe.
Second, you want to mix at the right time and not over-mix. When you are beating the oil, sugar, and eggs you’ll want to beat it for the time listed. This adds air which in turn helps the cupcakes rise.
Once you add your flour mixture, you’ll only want to beat until combined. Beating any longer will cause the batter to stiffen.
Why did my cupcakes explode?
You may have overfilled the cupcake wells. Never fill more then 3/4 of the way full, and it’s best to stick to around 2/3’s of the way full. I use a 1/4 measuring cup to fill mine. There are batter scoops available, if you want to be precise.
You also may have added too much leavening agent. Or possibly you are at higher elevation. Baking powder tends to work twice as hard at higher elevations. Consider cutting your baking powder in half if you are at a higher elevation.
Lastly, if you used a flour blend that already has leavening agents in it, when you added the baking powder, you just added more leavening agent.
Why did my gluten-free cupcakes sink?
There are several reason why cupcakes sink, one is from over beating the batter and adding too much air. Also, cupcakes often will sink when there is too much moisture. This is more common in humid climates where added moisture can collect naturally in ingredients such as flour. When this occurs, cupcakes may rise rapidly and then fall during baking. In higher elevations, the leavening agent works twice as hard and may cause the batter to rise rapidly and sink before it’s had a chance to set up.
Can I use dairy instead of dairy-free milk?
Yes. My original gluten-free vanilla cupcake recipe had dairy in it. I modified it to be dairy-free when I found out my daughter and I couldn’t tolerate dairy. You can use regular dairy milk in the recipe and dairy butter in the frosting.
I’ve also recently updated the photos for my Gluten-Free Lemon Cupcakes. If you’re a lemon fan, you’re going to love these gluten-free cupcakes.
Did you make these gluten-free blueberry cupcakes? Stop back by and let me know what you thought.
Happy cooking and baking,
For the cupcakes:
- 1/2 cup vegetable oil (or oil of choice)
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/4 cups all purpose gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
- 1/4 teaspoon salt
- 1 3/4 teaspoons baking powder
- 1/2 cup dairy-free milk
- 2 teaspoons gluten-free vanilla extract (or lemon for a lemon burst)
- 1 cup fresh or frozen blueberries
For the frosting:
- 1/2 cup dairy-free butter (1 stick), room temperature
- 1 teaspoon gluten-free vanilla extract (or lemon for a lemon burst)
- 3 cups powdered sugar
- 2 tablespoons dairy-free milk
- For the cupcakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Line cupcake pan with paper liners; set aside.
- In a medium mixing bowl combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla paste; beat at medium speed for one minute.
- Stir in blueberries.
- Spoon batter evenly into cupcake liners. Bake for 20-22 minutes or until the centers springs back when touched and cupcakes are very lightly browned.
- Let cool in the pan on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before frosting.
- For the frosting: In a medium mixing bowl, beat together dairy-free butter and vanilla paste until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
- Beat in additional dairy-free milk if needed to obtain desired constancy.
- Frost and enjoy!