Juicy, big blueberries are the star in my new amazing gluten free blueberry muffins recipe. They are light and fluffy; 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.

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!

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

Why we have these gluten free blueberry muffins in our freezer:

  1. 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!
  2. 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!
  3. Light and fluffy muffins are one of my specialties…check out these gluten free strawberry muffins for even more muffin love!
  4. Make a double batch so you can freeze these muffins. The best part is you always have delicious muffins on hand!
  5. If you need some great muffins with higher protein? Try these delicious High Protein Gluten Free Blueberry Muffins!

Had some organic blueberries and wanted to try this recipe. As always with any of the recipes that you post this is a real keeper. Used coconut milk and after mixing let it set for a few minutes. Baked at 425º and then lowered temp like you said. They were outstanding.
Hubby ate 2 as soon as I would let him.”

carol, Blog comment

Allergen Information:

This fluffy homemade blueberry muffin recipe is gluten-free, nut-free, oat-free, and soy-free. Make it dairy-free using dairy-free butter.

I have not tested this specific recipe with an egg replacer like flax eggs, but this recipe works well with Bob’s Egg Replacer.

Photos of the blueberry muffins ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • 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.

👀 Sandi Says: I tested four different gluten free flour blends in this recipe to see which works best for gluten free muffins.

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

Step-By-Step Photos and Directions:

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

Blueberries in the wet and dry ingredients.

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

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.

The blueberry muffin batter.

TIP: For best results, the secret to light and fluffy muffins is to mix until the batter is “just barely mixed.” Overmixing your muffin batter removes air, and your muffins turn out denser.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Muffin batter sitting in muffin cups, ready to bake.

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 3/4 full.

👀 Sandi Says…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 to cool on a wire rack. The actual baking time will vary depending on the size of your muffins.

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.


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

Frequently Asked Questions:

Can you make these gluten free blueberry muffins with a standing mixer?

I do not recommend using a standing mixer. The mixer will overmix your muffin batter, resulting in dense muffins.

Can you use frozen blueberries?

You can easily use frozen blueberries. I recommend using them frozen because using thawed berries makes extra liquid, making your baking soggy.

Can you substitute oil for butter?

You can substitute canola light or coconut oil instead of the butter.

A muffin tin filled with baked gluten free blueberry muffins.

More Gluten-Free Muffin Recipes:

If you love chocolate, you will also want to try these gluten free chocolate banana muffins!

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Gluten Free Blueberry Muffins

Sandi Gaertner
Light and fluffy gluten free blueberry muffins. Add a crumb topping or enjoy plain.
4.93 from 26 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Muffins Recipes
Cuisine American
Servings 12
Calories 151 kcal


  • 1 ½ cup gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn’t, add 1 teaspoon.)
  • 1 ½ teaspoons baking powder
  • teaspoon salt
  • ½ cup sugar
  • 2 large eggs
  • 1 cup non-dairy milk or water
  • 1 teaspoon vanilla
  • 1 cup blueberries
  • 6 tablespoons melted butter


  • 1. Preheat the oven to 350º F.
  • 2. In a large bowl, add dry ingredients and whisk to blend.
  • 3. In a small bowl, add wet ingredients and whisk to blend.
  • 4. Pour wet ingredients into the dry ingredients.
  • 5. Add blueberries.
  • 6. Mix lightly until it is just blended. This will make your muffins light and fluffy.
  • 7. Put paper liners into a muffin tin.
  • 8. Fill each cup 3/4 to the top with batter.
  • 9. Bake for 20-25 minutes until done.
  • 10. Remove onto a cooling rack.


  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To test for doneness, insert a toothpick into the center of the donut. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins need to bake longer.
  4. If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes then reduce the temperature to 350.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 151kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 42mgSodium: 86mgPotassium: 70mgFiber: 2gSugar: 10gVitamin A: 221IUVitamin C: 1mgCalcium: 37mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

4.93 from 26 votes (13 ratings without comment)

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  1. Oh, my:
    I simply CANNOT thank you enough for the time you have put into finding a way to eat blueberry muffins WITHOUT guilt!

    You are the best, don’t you know?
    Upwards and onwards,

    Denise Crie