Gluten Free Blueberry Muffins

Name: Gluten Free Blueberry Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 1/2 cup gluten free flour blend ((*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)); 1 1/2 teaspoons baking powder; 1/8 teaspoon salt; 1/2 cup sugar; 2 large eggs; 1 cup non-dairy milk or water; 1 teaspoon vanilla; 1 cup blueberries; 6 tablespoons melted butter

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Juicy big blueberries are the star in my new amazing gluten free blueberry muffins recipe. They are light and fluffy and nobody will know they are gluten free! These homemade gluten free muffins are the best gluten free muffins for breakfast!

a blueberry muffin on a small white plate

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Why These Muffins Are Great:
Ingredient Notes:
Recipe Step-By-Step Directions:
Storage:
Tips and Recipe FAQ:
More gluten free muffin recipes:
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Fearless Dining
💬 Comments

My kids love grabbing muffins as part of their breakfast. I don't always have time to bake my gluten free muffins from scratch, so as my son would say...make a few batches and freeze them!

You can easily thaw these muffins or pop them into the microwave when you need a muffin fix! They truly are the best gluten free blueberry muffins!

If you love muffins as much as we do, you will want to make all of my gluten free muffins recipes!

Why These Muffins Are Great:

These moist blueberry muffins are going to be your favorite because they are so light and fluffy. Nobody will know these muffins are gluten free! Light and fluffy muffins are one of my specialties...check out these gluten free strawberry muffins for even more muffin love!
Make a double batch so you can freeze these muffins. The best part is you always have delicious muffins on hand!
If you love sweet blueberries in baked goods as much as we do here, you can use them in this easy homemade gluten free blueberry cobbler recipe too! This is such an easy recipe, and you can use lots of other berries too!
If you need some great muffins with higher protein? Try these delicious High Protein Gluten Free Blueberry Muffins!

Ingredient Notes:

Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work. I just have not tested other flours.
Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
Butter - Use unsalted butter. For a dairy-free option, substitute the butter for vegan butter.
Blueberries- Use fresh juicy blueberries or frozen blueberries. Both will work well. If you are using frozen, thaw and drain the excess liquid before mixing them in.
Dairy-free milk - I used almond milk to make this recipe, but any milk or non-dairy milk will work.
Eggs size large - Many recommend using room-temperature eggs, but the egg temperature doesn't matter in this recipe.
Vanilla extract - I recommend using pure vanilla extract and not imitation vanilla.

Need help with your muffins? I have a great gluten free muffin troubleshooting guide, and here are my favorite tools for making muffins.

I also tested four different gluten free flour blends to see which work best for gluten free muffins.

Recipe Step-By-Step Directions:

Are you ready to give this easy blueberry muffin recipe a try? Preheat your oven to 350 degrees F, and be sure the oven rack is in the middle setting.

wet and dry ingredients in a bowl ready to be mixed

Step 1: Add your dry ingredients to a large mixing bowl and use a wire whisk to blend. To measure your gluten free flour, I recommend using either the spoon method or leveling method.

Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.

Step 2: In a smaller bowl, add your wet ingredients.

Step 3: Pour the wet ingredients into the dry ingredients and add the blueberries. Gently blend the wet mixture to look like the photo of the muffin batter above.

TIP: For best results, the secret to light and fluffy muffins is to mix until the batter is "just barely mixed." If you overmix your muffin batter, it takes the air out, and your muffins turn out denser.

Step 4: Line each muffin cup with cupcake liners. You can use a traditional-sized muffin tin or a mini muffin pan. Add your muffin mix to a muffin pan. Fill each muffin cup about ¾ full.

Optional: Sprinkle each top with coarse sugar and or lemon zest. I like to line mine with parchment paper muffin liners. These are non-stick and work so much better than plain paper ones.

HINT: If you want the top of the muffins to have a domed top like a bakery-style muffin, bake at 425º F for the first 5 minutes, then reduce the temperature to 350) F.

Step 5: Bake for 22-30 minutes at 350º F. Remove from the oven and allow cooling on a cooling wire rack. The actual baking tie will vary depending on how large your muffins are.

Storage:

Store your muffins in an air-tight container in the refrigerator for up to 3 days. I highly recommend freezing the muffins. To do this, place the cooled muffins in a zipper bag and squeeze out the extra air—place in the freezer.

To thaw the gluten free blueberry muffins, remove a muffin and place it on a plate for 15 minutes. You can also thaw the muffin in the microwave oven by cooking it for 30 seconds.

Tips and Recipe FAQ:

Can you make these muffins with a standing mixer?

I do not recommend using a standing mixer. The mixer will overmix your muffin batter and your muffins will turn out dense.

Can you use frozen blueberries?

You can easily use frozen blueberries. I recommend using them frozen because using thawed berries in baking makes extra liquid which can make your baking turn out soggy.

Can you make these muffins egg-free?

I have not tested this recipe with an egg replacer like flax eggs, but these vegan gluten free muffins use Bob's Egg Replacer.

Can you substitute oil for butter?

You can substitute canola or light oil or even coconut oil in place of the butter.

How do you know when the muffins are done?

Your muffins can be tested by inserting a toothpick into the middle. If the toothpick comes back clean, the muffins are done baking. If you see crumbs or batter on the toothpick, they must bake a little longer.