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!
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!
- 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.
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.
Step 1: Add your dry ingredients to a large
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.” Overmixing your muffin batter 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 3/4 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.
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:
I do not recommend using a standing mixer. The mixer will overmix your muffin batter and your muffins will turn out dense.
You can easily use frozen blueberries. I recommend using them frozen because using thawed berries makes extra liquid, making your baking soggy.
I have not tested this recipe with an egg replacer like flax eggs, but these vegan gluten free muffins use Bob’s Egg Replacer.
You can substitute canola light oil or even coconut oil in place of the butter.
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.
More gluten free muffin recipes:
- Gluten Free Lemon Poppy Seed Muffins
- Easy Gluten Free Apple Muffins
- Healthy Gluten Free Oatmeal Muffins
- Gluten Free Pumpkin Chocolate Chip Muffins
If you love chocolate, you will also want to try these gluten free chocolate banana muffins, too!
Gluten Free Blueberry Muffins
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- 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
- ⅛ 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.
- 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.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- 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 donuts need to bake longer.
- 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.
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.
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